1 pound Andouille sausage, casing removed
1 and ½ cups half-and-half
3/4 pound mascarpone torta (available in gourmet shops)
½ cup scallions, chopped
1 pound Swiss cheese, grated
2 pounds Yukon gold potatoes, peeled and grated
Salt and pepper, to taste
In a large skillet set over medium heat, brown the sausage well. Drain off the fat.
In a large bowl, combine the eggs and half-and-half; beat well. Add the mascarpone and blend well. Add the remaining ingredients and combine well.
Pour the mixture into a lightly buttered baking dish. Bake in a 350-degree oven for 1 and ¼ hours. Let sit for 15 minutes. Cut into squares and serve immediately.
Posted: 3/4/2010 2:35:23 PM