What makes this even better is how versatile it is. You can use any smoked sausage kielbasa, andouille, turkey sausage and any type of potatoes you prefer, from russets to Yukon golds. You can also adjust the creaminess by adding more broth for a thinner texture or more cream for a thicker, casserole-style consistency. It’s a wonderful family meal, ideal for weeknights, potlucks, cold evenings, or busy days when you want something warm and filling that doesn’t take hours to prepare.
Creamy, hearty, and loaded with flavor, this bake is the perfect example of simple ingredients coming together to make an unforgettable comfort dish.
Ingredients
1 lb smoked sausage, sliced
4–5 medium potatoes, diced
1 small onion, diced
2 cloves garlic, minced
1 cup corn (fresh, canned, or frozen)
2 tbsp butter
2 tbsp flour
1½ cups chicken broth
1 cup heavy cream or milk
1 tsp paprika
½ tsp dried thyme
Salt and pepper to taste
1 tbsp parsley
Instructions
Preheat oven to 375°F (190°C).
In a skillet melt butter and sauté onion until soft. Add garlic and cook 1 minute.
Sprinkle flour and stir to coat. Slowly pour in chicken broth, whisking until smooth. Add cream, paprika, thyme, salt, and pepper. Simmer until thickened.
In a baking dish combine potatoes, sausage, and corn. Pour the creamy sauce over everything and stir gently.
Cover with foil and bake 45 minutes, then uncover and bake 15–20 minutes until potatoes are tender.
Sprinkle parsley and paprika before serving.
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