Scalloped Potatoes Polonaise
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Scalloped potatoes are delicious when prepared correctly - Be sure to cut the potatoes into very thin slices so that they will cook evenly and will help to thicken the white sauce that is poured over them. Here the scalloped potatoes are topped with sliced kielbasa so that you can serve it as a main dish or as a side dish.
INGREDIENTS
3 pounds all-purpose potatoes
4 medium onions
Water
3 teaspoons salt
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1/8 teaspoon paprika
2-1/4 cups milk
1 pound kielbasa sausage, rinsed
3 tablespoons chopped parsleyPreheat oven to 400 degrees. Using solid vegetable shortening or butter, lightly grease the inside of a shallow 2-quart casserole; set aside. Wash potatoes and peel, using a floating-blade vegetable peeled. Slice potatoes thinly (there should be about 8 cups).
Peel onions and use a large, sharp French chef's knife to cut them crosswise into thin slices. Put about 3 cups water and 2 teaspoons salt in a 4-quart saucepan. Bring water to a boil over high heat, add potatoes and onions; cover and cook 5 minutes or until tender.
Transfer onions and potatoes to a colander and let drain thoroughly. Set aside.
In a 1-quart saucepan, melt 3 tablespoon butter. Remove from heat. Stir in flour, pepper, paprika and remaining 1 teaspoon salt; stir until smooth.
Gradually add milk, a small amount at a time, stirring constantly with a wooden spoon until no lumps of flour mixture remain. Return to medium heat and cook, stirring constantly, until mixture thickens and just comes to a boil. Cut kielbasa diagonally into 1/4-inch-thick slices.
In prepared casserole, layer 1/3 potato-and-onion mixture. Sprinkle with 1 tablespoon parsley; top with 1/3 cream sauce. Repeat layering potato-and-onion mixture with 1 tablespoon parsley and sauce. Top with potato-and-onion mixture; remaining parsley and the kielbasa.
Pour remaining cream sauce over casserole. Bake on center rack in oven, uncovered, for 45 minutes or until the top of the casserole is browned and the potato is tender when pierced with the tines of a fork. Serve immediately.
Makes 8 servings