Ingredients with Measurements:
- 1 lb krechek sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced krechek sausage for 5-7 minutes until cooked through. Drain in a colander and set aside.
3. In the same pot, add the diced potatoes and enough water to cover them. Bring to a boil and cook for 10-15 minutes until tender. Drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly.
5. Gradually whisk in the milk and continue to cook, whisking constantly, until the mixture thickens.
6. Stir in the shredded cheddar cheese, salt, black pepper, paprika, and garlic powder until the cheese is melted and the sauce is smooth.
7. Add the cooked krechek sausage and potatoes to the cheese sauce and stir until well coated.
8. Pour the mixture into a 9x13 inch baking dish and bake for 20-25 minutes until bubbly and golden brown on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 29g
Carbohydrates: 22g
Protein: 20g
Sodium: 960mg
Substitutions for ingredients:
- Krechek sausage can be substituted with any type of smoked sausage.
- Cheddar cheese can be substituted with any type of shredded cheese.
- Milk can be substituted with any type of milk or non-dairy milk.
- Butter can be substituted with margarine or oil.
- Potatoes can be substituted with sweet potatoes or other root vegetables.
Variations:
- Add diced onions and bell peppers for extra flavor and texture.
- Use different types of cheese, such as pepper jack or gouda.
- Add a can of diced tomatoes for a tangy twist.
- Top with breadcrumbs or crushed potato chips for a crispy topping.
Tips and tricks:
- Be sure to slice the krechek sausage thinly so it cooks evenly.
- Use a whisk to prevent lumps in the cheese sauce.
- Don't overcook the potatoes or they will become mushy.
- Let the dish cool for a few minutes before serving to allow the cheese sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve in individual bowls or on a platter with a garnish of chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk. If it's too thin, add more cheese.
Food safety advice:
Make sure the krechek sausage is cooked through before adding it to the cheese sauce.
Food history:
Krechek sausage is a traditional Indonesian sausage made from beef or pork that is smoked and seasoned with spices.
Flavor profiles:
Savory, smoky, cheesy.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Bulgarian
Taste: Savory, Cheesy, Creamy, Comforting