Real Recipes From Real Home Cooks ®

au gratin sausage skillet

Recipe by
Megan Stewart
Middletown, OH

I love buying the recipe booklets on the cash register stands, and found this recipe in one of those booklets. We tried it last night, and it was amazingly good, but, of course, I couldn't use the recipe as printed. I added my own flair to the recipe...there was none left in the pan! The recipe below is with my changes. In fact, it was so good, next time I just might double everything to have leftovers!

yield 4 serving(s)
method Stove Top

Ingredients For au gratin sausage skillet

  • 1 lb
    polish kielbasa, halved, then cut into 1/2" slices
  • mister sprays of olive oil
  • 1 pkg
    au gratin potatoes (4.9 oz)
  • 2 1/2 c
  • 16 oz
    frozen california blend vegetables (or any other blend of more chopped variety), thawed
  • 1-2 c
    shredded cheddar, optional

How To Make au gratin sausage skillet

  • 1
    In a skillet, cook sausage until browned in a spritz of olive oil (I used the mister, and sprayed it across the skillet 3 times, and didn't need to drain it off before the next steps).
  • 2
    Add the potatoes, sauce mix and water. Cover and cook at med heat 18-20 min or until potatoes are almost tender, stirring occasionally. Add veggies (next time I would add them thawed rather than frozen, and use more chopped versions/combinations of veggies). Cover and cook 8-10 min or until potatoes and veggies are tender. Sprinkle with cheese. Remove from heat, let cheese melt. Serve.
  • 3
    Note: While the hubby wanted the extra sprinkle of cheese, I was perfectly happy without adding it.

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