Scalloped Potatoes

Ingredients:

2 kg yellow potatoes, peeled and sliced
2 yellow onions, coarsely cut
2 kg brussel sprouts
1.5 kg sausages, sliced
1 litre half & half cream
1 can chicken broth (417 ml)
1 kg cheddar cheese
0.5 cup flour
4 cloves garlic
3 tbsp. butter
1 tbsp. dried thyme
kosher salt
black pepper

Directions:

Scalloped potatoes is normally considered a side dish, but the inclusion of sausages and brussel sprouts makes it stand on its own. Comforting food that will stick to your ribs. I wouldn't recommend eating this too late otherwise you will have a hard time falling asleep.

Take a suitably large casserole dish and rub a garlic clove over the entire surface. Afterwards, rub with butter. The remaining butter will be used to sauté the sausages and onions. Preheat oven to 325F.

In a skillet, sauté sausages in butter under medium heat. I used the last of the Harvest double smoked sausages here, but any favourite sausage will do. Remove when lightly browned. Set aside.

Toss onions into skillet, salt and caramelize. Chop up remaining garlic and toss in and sauté for a few minutes. Now throw flour into the onion mix and stir. You're making a rue, which will help thicken the chicken broth and milk. You can toss in thyme and pepper at this stage. Add in chicken broth and milk and simmer for 30 minutes.

Start to layer the ingredients beginning with potatoes, brussel sprouts, sausages, onion/sauce and cheese. Repeat layering until casserole dish is full. Top with remaining cheese.

Cover the casserole dish and put in oven for approximately 2 to 2.5 hours. When you are sure the potatoes have fully cooked, uncover the casserole dish and let the cheese brown for about 20 minutes. Add salt and pepper to taste.