Monday, November 12, 2012
Slow Cooker Cheesy Potatoes with Smoked Sausage
I've mentioned before how much I love Sundays. I especially love that my husband and kids often join me in the kitchen to cook on Sundays. Yesterday it was Mr. Joyously Domestic who helped while the kids worked on make-up homework from being sick this past week.
He peeled all of the potatoes (one of the few tasks in the kitchen that I despise) and even did all of the breakfast dishes before we got started on this recipe!
I love, love, love cheesy potatoes! We make it a more-complete meal by adding in smoked sausage. Served with some beautiful green beans on the side, this was dinner yesterday! And, boy, was it ever comforting and delicious!
But, if I am being completely honest here ... these are amazing the next day! I have always preferred scalloped or cheesy potatoes leftover! Yes, they are yummy when first made, but the way the flavors just get better the next day really knocks my socks off! This is the reason the recipe makes a little more than we actually need for dinner ... I MUST ENSURE THAT THERE ARE LEFTOVERS!
6 pounds potatoes, peeled and cubed
8-ounces smoked sausage, sliced and cut into half-moons *
1 medium onion, diced
1 tablespoon butter
2 tablespoons olive oil
3 tablespoons flour
4 cups milk
1 can cream of mushroom soup
1 cup sour cream
2 1/2 cups shredded cheese (I use Colby-jack, but cheddar or plain Colby would work just fine, too)
* My sausage of choice happens to come in a 16-oz. package, so I use one of the two large links in the package. I find that if I use much more, the dish is way too greasy.
Liberally coat your slow cooker with non-stick spray.
In a large sauce pan over medium heat, saute onions in the butter and olive oil for a few minutes until turning translucent. Sprinkle flour over onions and stir to coat. Cook for a couple of minutes, then whisk in milk. Allow to come to a slight simmer. Season with salt and pepper (I use about 2 teaspoons of salt and 1 teaspoon of pepper.)
Turn off heat and pour into a large mixing bowl. Whisk in the soup and sour cream. Set aside.
Place potatoes and sausage in slow cooker. (I coat my potatoes with a little more salt and pepper.)
Add 1 1/2 cups of the shredded cheese.
Gently stir to combines potatoes, sausage and cheese. Pour the sauce over top and stir to make sure sauce is well-distributed throughout potatoes.
Sprinkle with a little paprika.
Cook on high for about 8 hours. If I am home during the day, I stir the potatoes once or twice throughout the cooking process just to ensure it all gets cooked evenly.
During the last hour of so of cooking, sprinkle the other 1 cup of cheese on top, if desired.
Then, I kind of "cheat" by throwing the whole thing (lid removed) in the oven on about 400 degrees for 20 minutes or so right at the end. I only do this if the sauce isn't as thick as I'd like.
Allow to sit with the lid off for about 15 - 20 minutes. Stir, then serve.