This dish is convenient because it uses packaged au gratin potatoes. You can alter the flavor by substituting a different mix, such as scalloped potatoes with sour cream and chives.—Sue Ross, Casa Grande, Arizona
- 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups hot water
- 2/3 cup 2% milk
- 1 package (4.9 ounces) au gratin potatoes
- In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
- Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.
Originally published as Smoky Potato Skillet in Casserole Cookbook 2001, p130
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