Ingredients with Measurements:
- 1 lb Pinkel sausage, sliced
- 4 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp butter
- 1 tbsp olive oil
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the sliced Pinkel sausage and cook until browned on both sides, about 5 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
5. Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
6. In a separate bowl, mix together the milk, heavy cream, and grated Parmesan cheese.
7. Season the potato and Pinkel mixture with salt and pepper to taste.
8. Pour the milk mixture over the potato and Pinkel mixture in the skillet and stir to combine.
9. Transfer the mixture to a 9x13 inch baking dish.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
12. Let the casserole cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 437
Fat: 29g
Carbohydrates: 25g
Protein: 19g
Sodium: 807mg
Substitutions for ingredients:
- Pinkel sausage can be substituted with any smoked sausage or kielbasa.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese like Pecorino Romano or Asiago.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use sweet potatoes instead of regular potatoes.
- Add chopped kale or spinach to the skillet with the potatoes.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- If the casserole is browning too quickly, cover it with foil again.
- Letting the casserole cool for a few minutes before serving will make it easier to slice and serve.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Pinkel and Potato Casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the casserole before serving.
Pairings:
Serve the casserole with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the casserole with foil and bake for an additional 10-15 minutes.
- If the casserole is too watery, let it cool for a few minutes before serving. The liquid will thicken as it cools.
Food safety advice:
- Make sure the Pinkel sausage is fully cooked before adding it to the casserole.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pinkel sausage is a traditional smoked sausage from the German region of Lower Saxony. It is made with pork, oats, and spices.
Flavor profiles:
The Pinkel and Potato Casserole is savory and creamy, with a smoky flavor from the Pinkel sausage.
Serving suggestions:
Serve the Pinkel and Potato Casserole as a main dish for dinner or as a hearty brunch dish.
Related Categories
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Region: German
Taste: Savory, Smoky, Tangy, Salty, Comforting