Kielbasa, Potato Gratin (Recipe)
Last Updated: September 18, 1999
Season of the year: Good
anytime during the year
Serves: Four
Adults
Ingredients:
4 tablespoons |
Butter |
3 tablespoons |
Flour |
2 cups |
Milk (heated) |
1 tablespoon |
Dijon mustard |
5 to 6 |
Potatoes (large) |
1 large ring |
Kielbasa |
1/3 cup |
bread crumbs |
1/4 cup |
Parmesan cheese |
1 cup |
Cheddar cheese |
1 cup |
Monterey Jack cheese |
Salt and Pepper |
Season to taste |
Directions:
- Slice the potatoes in 1/4" slices and
pre-boil them until 1/2 cooked.
- Slice the kielbasa and set aside.
- Melt 3 tablespoons of butter in a saucepan
and stir in the flour.
- While whisking, add the milk slowly and
simmer for 5 minutes.
- Reduce heat and add the mustard and slowly
add all three cheeses.
- Stir until melted. Add salt and
pepper to taste.
- Coat a rectangular dish (like one of those
Corning dishes) with cooking spray or butter.
- Layer the bottom of the dish with the
potatoes.
- Layer kielbasa on top of the potatoes.
- Top with some of the sauce to lightly
cover.
- Repeat layers again with more potatoes,
kielbasa and sauce.
- Melt the last tablespoon of butter and mix
with the breadcrumbs.
- Top dish with the butter-breadcrumbs.
- Bake at 350 degrees until brown and begins
to bubble. About 40 minutes.
- FYI - If it looks runny, the cheese will
solidify as it cools. Enjoy!
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