Ingredients with Measurements:
- 1 pound of potatoes, peeled and thinly sliced
- 1 pound of sausage, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1 tablespoon of Dijon mustard
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of shredded cheese (Swiss or Gruyere)
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
5. In a separate bowl, whisk together the heavy cream, chicken broth, Dijon mustard, thyme, salt, and pepper.
6. Pour the cream mixture over the potatoes and onions in the skillet. Stir to combine.
7. Add the cooked sausage to the skillet and stir to distribute evenly.
8. Transfer the mixture to a 9x13 inch baking dish.
9. Cover the dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and sprinkle the shredded cheese over the top of the casserole.
11. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 485
Fat: 36g
Carbohydrates: 19g
Protein: 21g
Sodium: 990mg
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or turnips.
- Sausage can be substituted with ground beef or turkey.
- Heavy cream can be substituted with half-and-half or milk.
- Chicken broth can be substituted with vegetable broth or water.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Swiss or Gruyere cheese can be substituted with cheddar or mozzarella cheese.
Variations:
- Add sliced mushrooms to the skillet with the onions and garlic.
- Use different types of sausage, such as chorizo or Italian sausage.
- Add chopped kale or spinach to the skillet with the potatoes.
- Top the casserole with breadcrumbs before baking for a crunchy texture.
Tips and tricks:
- Make sure to slice the potatoes thinly to ensure even cooking.
- Use a mandoline slicer to make slicing the potatoes easier.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven or microwave until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or cream to the skillet before transferring to the baking dish.
- If the cheese is not melting, place the casserole under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the casserole.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Swedish potato and sausage casserole, also known as Jansson's Temptation, is a traditional Swedish dish that originated in the early 1900s. It is named after Pelle Janzon, a Swedish opera singer who was known for his love of food.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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Region: Swedish