Perfect Potatoes Au Grautin Casserole

This is THEE BEST Potatoes Au Grautin ever. I made mine into a casserole by adding meat, and I suppose you could add whatever other veggies you wanted. Onion might be good too.

Anyway, as most of you who read this know, I RARELY follow a recipe exactly, so bear with me. If you wand the exact recipe, just comment below.

So here goes:

5 large russet potatoes, diced

1.5 lbs italian sausage

1 pt. heavy whipping cream

.5 c milk

2 T minced garlic

1/4 c flour

2 c grated cheddar cheese

salt and pepper to taste

Preheat oven to 400. Cook the Italian sausage until it's about half way done. Drain. Mix together whipping cream, milk, garlic, flour, and salt and pepper in a separate. Whisk until smooth. Coat the bottom of a 9"x13" baking dish with butter. Then put half the potatoes, half the sausage, and half the milk. Repeat. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 20 minutes. Top with cheese and bake another 5 minutes. Let cool 10 minutes. mmm.

**note, be generous with the pepper, you'll regret it, if you don't. Especially if you like pepper and have fresh ground pepper....

Also, as I was typing this, you could probably make this a breakfast dish by substituting the milk mixture with eggs, and it would make a sort of quiche.

Hope you enjoyed this.