Author Topic: Scalloped Potatoes and Kielbasa Casserole  (Read 281 times)

Olga Drozd

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Scalloped Potatoes and Kielbasa Casserole
« on: January 11, 2018, 08:48:35 PM »
Scalloped Potatoes and Kielbasa Casserole

Be sure to cut the potatoes into very thin slices or they won't cook evenly. Sliced kielbasa is topped in rows over the potatoes.

3 pounds all purpose potatoes
4 medium onions
3 cups water
2 teaspoons salt

3 Tablespoons butter
2 Tablespoons all purpose flour
1/8 teaspoon pepper
1/8 teaspoon paprika
1 teaspoon salt
2 1/4 cups milk (not low fat milk)

1 kielbasa sausage (1 pound) casing removed
3 Tablespoons chopped parsley

Preheat oven to 400 degrees F.  Using solid vegetable shortening, butter or margarine, lightly grease the inside of a shallow 2 quart casserole set aside.

Wash potatoes and peel, using a floating blade vegetable peeler.  Slice potatoes thinly (there should be 8 cups).

Peel onions and use a large sharp French chef's knife to cut them crosswise into thin slices.  Put about 3 cups water and 2 teaspoons salt in a 4 quart saucepan.  Bring water to a boil over high heat, add potatoes and onions; cover and cook 5 minutes or until tender.

Transfer onions and potatoes in a colander and let drain thoroughly.  Set aside.

For the Sauce: In a 1 quart saucepan, melt 3 Tablespoons butter.  Remove from heat.  Stir in flour pepper, paprika and remaining 1 teaspoon salt; stir until smooth.

Gradually add milk, a small amount at a time, stirring constantly with a wooden spoon until no lumps of flour mixture remain.  Return to medium heat and cook, stirring constantly, until mixture thickens and just comes to a boil. Cut kielbasa diagonally into 1/4 inch thick slices.

In prepared casserole, layer 1/3 potato and onion mixture.  Sprinkle with 1 Tablespoon parsley; top with 1/3 cream sauce.  Repeat layering potato and onion mixture with 1 Tablespoon parsley and sauce.  Top with potato and onion mixture, remaining parsley.  Top with kielbasa slices slightly overlapping slices and spaced apart in 3 rows.

Pour remaining cream sauce over casserole.  Bake on center rack in oven, uncovered, for 45 minutes or until the top of the casserole is browned and the potato is tender when pierced with the tines of a fork.  Serve immediately.  Makes 8 servings.  Serve it as a main dish or as a side dish.
« Last Edit: January 11, 2018, 08:56:20 PM by Olga Drozd »