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Potato Casserole With Andouille Sausage

Potato Casserole With Andouille Sausage

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds small white potatoes peeled, if desired, cut in 1/2-inch chunks
  • 5 tablespoons butter divided
  • 8 to 12 ounces andouille sausage sliced
  • 1 medium onion chopped
  • 1 medium red or green bell pepper chopped
  • 1/3 cup flour
  • 2 1/4 cups milk
  • 6 ounces cheddar or cheddar jack blend cheese, shredded, divided
  • 1/2 teaspoon Cajun spice blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Heat the oven to 350 F. Grease a 2-quart baking dish.
  2. Put potato chunks in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 12 to 15 minutes, or until potatoes are tender. Drain and set aside.
  3. Melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the sausage, onion, and bell pepper; cook, stirring, until the onion is soft. Transfer the vegetables to a plate and set aside.
  4. In the same saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Add the flour and cook, stirring, until smooth and bubbly. Stir in the milk and cook until thickened. Add about 1 cup of cheese, along with the spice blend, salt, and pepper. Cook until cheese is melted and the mixture is smooth.
  5. Combine the sauce with the potatoes and the sausage mixture. Stir gently to blend. Transfer to the baking dish and sprinkle the remaining 1/2 cup of cheese over the top.
  6. Bake for 20 to 25 minutes or until hot and bubbly.