Fresh Has Always Been Better!
Sausage Gratin
Created by Chef Jess
Ingredients:
- 1 Pound Neese Country Sausage
- 1 Pound of White Cheddar
- 1 Pint of Heavy Cream
- 4 Yukon Gold Potatoes
- 4 Tablespoons Butter
- 4 Tablespoons All-Purpose Flour
- 4 Shallots
- 3 Cloves of Garlic
- 1 Bundle of Chives or Green Onions
Directions
- Brown and crumble the sausage in a frying pan. Drain fat, and set aside.
- Peel potatoes and slice in 1/4 inch slices. (If preparing the night before, store in cold water)
- Prepare the aromatics: mince the garlic and cut the shallots into matchstick sized pieces.
- Make a roux by melting the butter in a frying pan over medium high heat. Once melted, add the flour and continuously whisk until the roux becomes a light brown. Once desired color is reached, slowly add in the heavy cream until a consistent texture is reached (for first timers, it's going to look ruined once you add the cream, but it will improve as you whisk in the remainder of the cream). Once the sauce is made, stir in the cheese until it is melted.
- Assemble the potatoes in a deep casserole dish. Layer potatoes, shallots, crumbled sausage, and then sauce repeatedly to fill the casserole dish.
- Bake at 350°F for an hour or until the potatoes are soft.
- Garnish with sliced chives or green onions.
Prep time: 2 hours 
Enough for 4 people 
Enough for 4 people
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