Sausage and Potatoes Au Gratin

Yield: 6 servings

Ingredients

1 pound ground breakfast sausage

1 can (10.75 ounces) condensed cream of mushroom soup

3/4 cup milk

1/2 cup chopped onion

1/2 teaspoon ground black pepper

1/4 teaspoon salt

3 cups potatoes, sliced 1/8- inch thick (about 1 pound)

3 Tablespoons butter

2 cups shredded cheddar cheese

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Directions:

Preheat oven to 350 degrees F

In a large skillet over medium high heat, cook and crumble sausage until done. Pour off grease and pat with paper towels to remove excess oil.

In a medium bowl, whisk together soup, milk, onion, pepper and salt.

Spray a 2- quart casserole with nonstick cooking spray. Place half the potatoes in bottom of dish. Top with half the soup mixture and half the cooked sausage. Repeat layers, ending with sausage; dot with butter.

Cover and bake for 1 to 1 1/2 hours. Uncover, sprinkle with cheese and return to oven, baking until cheese is melted and bubbly, about 5 minutes.

Photo and styling by Webstop

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