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Scalloped Potatoes and Kielbasa Casserole
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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.
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Last Edit: January 11, 2018, 08:56:20 PM by Olga Drozd
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Scalloped Potatoes and Kielbasa Casserole