Scalloped Potatoes with Smoked Sausage

Amy Alusa Recipe

By Amy Alusa amyalulsa

30 Min
1 Hr

I made this up myself, when I lived in just sounded good. Come to find out everybody there makes it this way....must be something in the water! We love it!
Sorry, no pics. I'll keep trying!

Blue Ribbon Recipe

Notes from the Test Kitchen:
No cheese? No problem! These easy potatoes have all the creaminess you've come to expect from scalloped potatoes without using a bit of cheese. (Oh, and the addition of smoked sausage is de-lish!)


5 lb
russet potatoes, washed, peeled and sliced thinly
1 1/2
ropes of eckrich smoked sausage --other brands still taste good, but not as good!
1/2-3/4 c
pure butter (margarine will work, but not as good) if you do not have a full 1 1/2 links of sausage, you could use the larger amount of butter.
3/4 c
all purpose flour
1 can(s)
evaporated milk
salt and pepper (desired quantity)

Directions Step-By-Step

Preheat oven to 350F. Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
Place a layer of sliced potatoes to cover the bottom of the casserole. Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.* Sprinkle lightly but generously with flour, and salt and pepper. Add another layer, just like the first, and continue until potatoes and sausage are used up (ususally 2 layers). Finish up with the sprinkling of flour and salt & pepper.*
Pour evaporated milk over to cover, moistening all of the flour on top. Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
*If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
Bake uncovered for at least an hour. Top should be browned and all bubbly. Test potato to see if it is tender. If it is too hard or stiff still, bake a little longer until potato tests done. Try one especially underneath in the milk.

Especially good with steamed brocolli florets. I steam them, stir in a tiny bit of butter, and lemon juice.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

You May Also Like:



MB McClean 5meowS
Oct 9, 2013
Made it for dinner this evening. Delicious just the way it is. I used turkey sausage (the large U shaped link-2 of them). It did take about 1.5 hours to cook plus I am sure that I did not use 5lb of potatoes just use your best judgement for whatever dish you are using. I used 2 small cans of evaporated milk plus a bout 1/4 cup extra milk. My daughter suggested adding cream of mushroom soup & adding corn next time. I think green chili would be delicious to try next time.
Amy Alusa amyalulsa
Sep 26, 2013
Sorry about your experiences ladies. I always just use how many potatoes it takes to fill the pan as well and when I make potatoes at my house, it usually takes 5 lbs. I should have specified to just use enough to fit the pan! I usually make a big is deep like a lasagna pan, and about 12 x 17 inches. I don't know why I put 8 x 13, other than I was mixed up, even if I used my smaller pan it would have been too small for this amount of ingredients. I do only use one can of condensed milk, and add 2% milk or water to finish it off. I also frequently have to cook it longer; but I always start checking it after an hour. Sorry about that. I sometimes use extra canned milk, if I have it. It is important to ensure that the milk is poured over all the flour and potatoes, but they don't all need to be immersed in the milk. I am so very sorry for my recipe not being clear, and for the mistake on the size of the pan. I am not well, and sometimes I don't think or rememher right. You are right about not making a dish for the first time when company is coming! However, I would not have done this to any of you intentionally. We do WANT it to turn out the right way the first time! Most of my recipes, I have written down, from when I was more on the ball, and I just type them in. However, I did this from memory and my memory is shot. I hadn't realized it when I originally submitted this recipe. It was my fault that it wasn't correct. Please edit your recipes accordingly, and hopefully it won't turn out to be a problem again...if you are willing to try it again! Thanks for your patience!
donna jacks dlhej
Sep 26, 2013
Lei, thanks so much for your comments. They make a lot of sense and I will certainly use your suggestions the next time I make this. It is definitely a great recipe, it was just the "mechanics" that had me totally wondering. I also found that it took a lot longer to cook than had been I remember, about an hour and a half. Happy Cooking to all!
Bev Armstrong BevA1950
Sep 26, 2013
Lei thanks for your comments, always good to know. But I learned years ago you never wanna' try something the first time when having company!
Again, I appreciate knowing your experiences & will save your note with my recipe. Bev
Leialoha Garber islandgirlei
Sep 26, 2013
I have made this recipe twice now because my husband loves it. :) I have never used 5 pounds of potatoes, I used whatever I thought fit in the pan I was using, which happened to be an 9X13 or so. I always add onions, and the second time I made this, I made sure all of the flour was added BEFORE my last layer, so actually I had about 3 layers. I didn't like the fact that there was flour on the top of my cassarole just sitting there as was stated, so I adjusted the recipe accordingly and it turned out beautifully! Pretty as a picture. I also always use the 1 can of evaporated milk and add enough milk to make it 2 full cups of liquid. And I heat the milk in the microwave until it is hot, about 1 minute 30 seconds, like I would if I were making scalloped potatoes. I didn't increase the liquid the first time and it took over 2 hours to cook the potatoes through! If I had been making this for company, I would have been very unhappy to have needed to wait another whole HOUR to serve the meal! But over all, this is a great recipe!