Recipe by Sierra Silver
A nice alternative to your typical potatoes au gratin. The cubing of potatoes helps to bake this dish cohesively.
Top Review by J-Lynn
This is really tasty! What drew me to the recipe was the amount of vegetables; better than the usual potato casserole. I decreased the fat by using tofu sausage and omitting the romano cheese. Next time I would also cut back on the parmesan- my dish was plenty cheesy! I often replace a white sauce by using my cream soup substitute; 1 1/2 cans was the right amount here.<br/>For future reference: 1 1/2 hours, uncovered, at 375 barely cooked my SHREDDED potatoes. Add them to the vegetable skillet next time?
- 2 lbs potatoes, peeled and cubed
- 1 lb Italian turkey sausage
- 4 zucchini, cubed
- 1 large bell pepper, chopped
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 4 tablespoons butter
- 4 tablespoons flour
- 3 1⁄2 cups milk
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 dash nutmeg
- 1 tablespoon italian seasoning
- 2 cups mozzarella cheese, shredded
- 1 cup romano cheese, shredded
- 1 cup parmesan cheese, shredded
Directions See How It's Made
- In a large skillet, sauté sausage, zucchini, bell pepper, onions, and garlic until softened; drain. Add cubed potatoes.
- In a large saucepan, melt butter over medium heat.
- Add flour; stir while cooking, 1-2 minutes.
- Whisk in milk and spices.
- Stir in cheeses, one cup at a time.
- Add sauce to potatoes and vegetables; stir to mix evenly.
- Pour into 13x9-inch dish. (Preheat oven to 350.).
- Bake casserole 45-50 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
- Remove from oven, top with parmesan cheese, and bake additional 20-22 minutes.