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Recipes
Andouille Sausage and Potatoe Casserole with Swiss Cheese
Andouille Sausage and Potatoe Casserole with Swiss Cheese
Andouille Sausage and Potatoe Casserole with Swiss Cheese
photo credit: Ev Thomas
Andouille Sausage and Potatoe Casserole
with sausage, Swiss cheese, Yukon gold potatoes and mascarpone cheese.
Recipe By:
Chef Frank Terranova
Prep
20 min
|
Total
1hr 50min
|
Serves
4
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Ingredients
1
pound
Andouille sausage, casing removed
3
eggs
1
and
1/2 cups half--half
3/4
pound
mascarpone torta (available in gourmet shops)
1/2
cup
scallions, chopped
1
pound
Swiss cheese, grated
2
pounds
Yukon gold potatoes, peeled and grated
Salt and pepper, to taste
Instructions
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.
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