Potato Casserole with Sausage Gravy (macheesmo)


3 lb shredded Russet potatoes
1 c sour cream
8 oz cheddar cheese, grated
1/4 c butter, melted
1 t kosher salt
2 t black pepper
fresh chives, garnish

Preheat oven to 375 F. Peel potatoes and grate them into a bowl of cold water. Rinse grated potatoes well to remove starch. Drain and pour out onto paper towels to dry a bit. In a large bowl, stir together sour cream, cheddar cheese, salt and pepper. Then mix in grated potatoes. Mix together well using your hands if necessary. Spread potato mix out in a 9 x 13 baking dish (buttered lightly). Drizzle potato casserole with melted butter. Bake potato casserole at 375 F. for 75 – 90 min until potatoes are very crispy around the edges and tender in the middle. When potato casserole is done, cut it into serving pieces and serve with sausage gravy. Garnish with fresh chives or just dig in! Serves 4 – 6.

Sausage Gravy

1 lb pork sausage
5 T flour
2 – 3 c whole milk
salt and pepper to taste

Cook sausage in a medium pot or skillet over medium heat, breaking up the sausage in the pot as it browns. When sausage is well browned, stir in flour and cook for a min. Slowly add in milk, stirring constantly to avoid lumps. You’ll need at least 2 c milk, but might need up to 3 to get a nice consistency of gravy. It should be thick, but pourable. Season gravy with salt and pepper.




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