Andouille Sausage and Potatoe Casserole with Swiss Cheese

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Casserole made with sausage, Swiss cheese, Yukon gold potatoes and mascarpone cheese.
Recipe By: Chef Frank Terranova
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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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