Potatoes & Sausage
3 Tbsp. butter
1/2 tsp. pepper
3 cloves garlic, peeled and minced
1/2 tsp. salt
1 c. water
4 Tbsp. flour
1 c. heavy cream
1 lb. bulk pork sausage
2 c. cabbage, shredded
4 lbs. russet potatoes
1 small onion, peeled, halved, thinly sliced
1 Tbsp. fresh thyme, minced
2 c. Mozzarella cheese, shredded
1 Tbsp. fresh tarragon, minced
Melt butter in medium saucepan over medium heat. Add garlic and saute for one minute. Add salt, pepper and water and cook for another minute. Whisk in flour one tablespoon at a time until a paste forms; cook for two minutes. Reduce heat to low and whisk in cream until smooth. Remove from heat and set aside. In heavy skillet over medium-high heat, brown sausage, breaking it up into small chunks. Remove from heat and set aside. Spread half the potatoes in a buttered 13-inch by 9-inch baking dish. Top with half the sausage, cabbage, onion, thyme and tarragon. Spread half the sauce evenly over layers; sprinkle half the cheese over the top. Repeat with remaining ingredients. Cover baking dish with foil, doming foil slightly so that it doesn’t touch the ingredients and bake for one hour in preheated 375° oven. Increase temperature to 425°, uncover dish and bake for additional 20-25 minutes, or until potatoes are tender and top is golden brown. Remove from oven and let rest 15 minutes. Makes eight-10 servings.
