5 or 6 russet potatoes
1 green bell pepper, diced
1 white onion, diced
1 teaspoon of salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons flour, all-purpose
1 ½ cups of milk
1 cup sour cream
3 ½ cups cheese, Cheddar or Monterey Jack, grated
1 pound chopped sausage, seasoned to your preference or use breakfast sausage
¼ cup butter
Parsley, to garnish after cooking
Preheat oven to 375*
Place the sliced potatoes in a pot of boiling water. Cook 8 to 10 minutes
Drain and set aside
While the potatoes cook, brown the sausage in a skillet over medium-high heat
Place the potatoes, sausage, bell pepper and onion in a greased 9×13 baking dish
Sprinkle with 2 cups grated cheese and set aside for now
In a medium saucepan, combine milk, sour cream, salt, pepper, garlic powder, onion powder and flour
Cook over low heat until thickened, stirring constantly. Don’t let it boil!
Pour this sauce over the potato mixture in the baking dish
Stir lightly to let the milk mixture sink to the bottom of the dish
Bake for 30 minutes, uncovered.
Remove from the oven and cover with aluminum foil and bake for another 20 minutes.
When the potatoes are fork tender, the dish is done.
Garnish with parsley and serve
YIELD: 6 SERVING: 1
Amount per serving: CALORIES: 940 | TOTAL FAT: 65g | SATURATED FATS: 32g | TRANS FAT: 2g | UNSATURATED FATS: 26 g | CHOLESTEROL: 175mg | SODIUM: 1698mg | CARBOHYDRATES: 52g | FIBER: 5g | SUGAR: 9g | PROTEIN: 37g