Recipe!
This one is not one I got out of a cookbook. This one is one I thought out all by myself, using my skills as a cook to put it all together. Joe helped prepare it, though! :)
Ingredients...
2 large onions
1 large pkg of large button mushrooms
1 pkg of shiitake mushrooms
2 8oz rolls of Jimmy Dean sausage (1 regular, 1 sage)
10 small red skin potatoes
1 packet of Kroger brand Bearnaise sauce blend mix
1c milk
2 heaping dollops of sour cream
1/2 stick butter
1 bag shredded cheese (Mexican blend)
lots of crumbled bleu cheese
a handful of leaves from the basil and sage plants outside our door
several garlic cloves
(Yeah, I never said it was gonna be good for us.....)
Instructions...
Preheat oven to 350F.
1. Heat whole potatoes for ~8 minutes in microwave. (I wanted to be sure they'd be cooked all the way through!! There's not much can ruin a dish faster for me than undercooked potatoes.)
2. Slice onions and mushrooms. Large chunky pieces is what I was going for.
3. Slice potatoes. 1/4 inch slices - thick enough to form the bottom of the dish. Set aside.
4. Cook sausage. Drain fat off. Put sausage in a bowl and set aside.
5. In separate pot, saute onions until they're caramelized. Because they're yummier that way. (Joe put in a pinch of salt and cooked them in olive oil)
6. Saute the mushrooms a bit so they'll cook down a little. Add the garlic, sage, and basil. (Mainly, I was worried that, uncooked, I had too many 'shrooms to fit in the stone casserole dish!)
7. While the 'shrooms are cooking, add the milk, butter, sour cream (I wanted it to be rich and a little thick), and bearnaise sauce mix to the onions. Stir well.
8. Now for putting it all together...
1. Layer most of the potato slices in the bottom of the casserole dish.
2. Then, add about half the mushrooms, half the sausage, and half of the bearnaise sauce/onion mix.
3. Sprinkle (generously, in my case) bleu cheese crumbles.
4. Next, layer the last of the potatoes, the other half of the mushrooms, sausage, and sauce/onion mix.
5. Top with the shredded Mexican cheese blend.
9. Put in oven for at least half an hour (I'll let you know later how long it really took ours to cook!)
I'll edit to add the results and maybe even a picture after dinner! :) I hope it's good!!
Ingredients...
2 large onions
1 large pkg of large button mushrooms
1 pkg of shiitake mushrooms
2 8oz rolls of Jimmy Dean sausage (1 regular, 1 sage)
10 small red skin potatoes
1 packet of Kroger brand Bearnaise sauce blend mix
1c milk
2 heaping dollops of sour cream
1/2 stick butter
1 bag shredded cheese (Mexican blend)
lots of crumbled bleu cheese
a handful of leaves from the basil and sage plants outside our door
several garlic cloves
(Yeah, I never said it was gonna be good for us.....)
Instructions...
Preheat oven to 350F.
1. Heat whole potatoes for ~8 minutes in microwave. (I wanted to be sure they'd be cooked all the way through!! There's not much can ruin a dish faster for me than undercooked potatoes.)
2. Slice onions and mushrooms. Large chunky pieces is what I was going for.
3. Slice potatoes. 1/4 inch slices - thick enough to form the bottom of the dish. Set aside.
4. Cook sausage. Drain fat off. Put sausage in a bowl and set aside.
5. In separate pot, saute onions until they're caramelized. Because they're yummier that way. (Joe put in a pinch of salt and cooked them in olive oil)
6. Saute the mushrooms a bit so they'll cook down a little. Add the garlic, sage, and basil. (Mainly, I was worried that, uncooked, I had too many 'shrooms to fit in the stone casserole dish!)
7. While the 'shrooms are cooking, add the milk, butter, sour cream (I wanted it to be rich and a little thick), and bearnaise sauce mix to the onions. Stir well.
8. Now for putting it all together...
1. Layer most of the potato slices in the bottom of the casserole dish.
2. Then, add about half the mushrooms, half the sausage, and half of the bearnaise sauce/onion mix.
3. Sprinkle (generously, in my case) bleu cheese crumbles.
4. Next, layer the last of the potatoes, the other half of the mushrooms, sausage, and sauce/onion mix.
5. Top with the shredded Mexican cheese blend.
9. Put in oven for at least half an hour (I'll let you know later how long it really took ours to cook!)
I'll edit to add the results and maybe even a picture after dinner! :) I hope it's good!!