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Keilbassa & Scalloped Potatoes

Guest Author - Sandy Moyer

Keilbassa & Scalloped Potatoes

  • 1 lb. Keilbassa
  • 2 T. butter or margerine
  • 2 T. flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 to 5 medium medium all purpose potatoes, peeled and thinly sliced
  • 1 medium onion, peeled and thinly sliced

Preparation -
Slice the Keilbassa diagonally into 1/2" to 3/4" wide pieces; set aside. In a large microwave safe mixing bowl or batter bowl, melt the butter or margerine - microwave on full power for about 15 to 20 seconds. Whisk in the milk and flour until smooth and well blended. Microwave on full power for about 5 minutes or until thickened enough to coat a spoon, stopping to stir a few times. Whisk in the cheese, salt, and pepper. Microwave on full power for 1 to 2 minutes, or until the cheese is melted; set aside. Spray a 3 quart casserole dish with non-stick cooking spray. Place about a third of the potatoes in the bottom of the prepared casserole. Add about a third of the onion slices, then about a third of the cheese sauce. Repeat the layering two more times, ending with cheese sauce. Microwave on full power for about 5 minutes. Reduce the power setting to 50% and microwave for 15 more minutes, stopping to stir gently at 5 minute intervals. Arrange the sliced Keilbassa on top of the potato mixture. Microwave on full power for about 4 to 6 minutes or until the Keilbassa is cooked and the scalloped potatoes are thick and bubbly. ( If your microwave oven does not have a turntable, rotate the casserole one half turn every 2 minutes. ) Cover and let stand for 5 minutes before serving. Makes 4 to 6 servings.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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