Cheesy Potatoes with Sausage Casserole

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 4th 2015 edition. By: Blaise Doubman 

Generational Casserole Recipe Wins Approval…
Blaise Doubman

I love recipes that have history around them. Recipes that have been passed down from generation to generation are not only some of the best, but some of my most popular recipes. No matter what food trends come and go (peanut butter flavored pickles, or coconut popcorn sorbet, anyone?) true and trusted “heirloom” recipes, are hard to beat. The recipe I’m sharing today has been in my family for years and years. I remember first learning about this from my Mom, Darla, when I was about five years old. It amazed me how such simple ingredients could come together to make such an incredible dish.

My Mom was taught this recipe from her Mom, my Grandma, Deloris Bolinger – who was in turn taught the recipe from her Mom, my Great Grandma, Viola Davis. Are you adding that up? That means this recipe is a four generations-old recipe! The stories and memories that go along with each recipe handed down to the next generation are some of my favorite growing up. Listening and watching my Mom teach me this recipe will then be shared with future generations and now here with all of you. I hope this recipe brings memories and stories to share with the ones you love – just like it’s done with mine.

Cheesy Potatoes with Sausage Casserole

This casserole can be made ahead and placed in the refrigerator for up to 2 days. When ready to bake, just remove from the refrigerator, place in preheated oven and bake. There really is no substitute for “Velveeta” – brand cheese. If you’re not a fan of using this type of cheese, give it another try. The taste and texture of this cheese has really improved, compared to other types of “processed cheese”, and the delicious “melting” of this type of cheese just can’t be beat…

2 pounds of Idaho baking potatoes
4 tablespoons salted butter
4 tablespoons white all-purpose flour
2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1 pound (16 oz.) Velveeta-brand cheese
2 small packages (or 1 large) mini sausages (28 oz. total)

Start by preparing the potatoes. Peel the potatoes, cut them into medium-sized cubes, and place in a large pot of salted boiling water over high heat until tender.

In a medium sized saucepan over medium heat, combine the salted butter, white all-purpose flour, whole milk, salt, black pepper and Velveeta-brand cheese until melted, smooth and creamy. If any lumps are present, whisk with a wire whisk to remove them.

Preheat the oven to 350-degrees F and lightly grease a large casserole dish with non-stick cooking spray. Place the cooked potatoes in the dish, and spread out evenly.

Next, pour the cheese mixture over the potatoes, being sure to distribute evenly.

Before placing in the oven, spread the mini sausages, evenly, over the top of the cheese and potatoes. Place in preheated oven for 40 minutes, or until lightly browned on top.

Remove and allow to cool very slightly before serving.