{"id":363,"date":"2023-04-07T09:30:17","date_gmt":"2023-04-07T09:30:17","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=363"},"modified":"2023-04-07T09:30:17","modified_gmt":"2023-04-07T09:30:17","slug":"cheesy-potato-snag-cass","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/cheesy-potato-snag-cass\/","title":{"rendered":"Cheesy Potato & Snag Cass"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

8 Medium Sized Russet Potatoes, Peeled and Halved
\n4 Links Italian Sausage, OR (of your Choice) Casings Removed
\n1 Cup Onion, Finely Chopped
\n1 Clove Garlic, Finely Minced
\n2 Tsp Italian Seasoning
\n5 Tbsp Butter, Melted
\n1 Cup Whole Milk, Warmed up
\n1 Cup Mozzarella Cheese, Shredded
\n\u00bd Cup Sharp Cheddar Cheese, Shredded
\nSalt, Pepper, and Paprika to Taste
\nFresh Chopped Parsley for Garnish<\/p>\n

METHOD<\/strong><\/p>\n

Preheat oven to 190\u2103.<\/p>\n

1 Place potatoes in a large pot of cold water. Add a pinch of salt and bring the potatoes to a soft boil.
\n2 Cover and cook until fork tender. About 20 minutes.
\n3 Drizzle olive oil into a large saut\u00e9 pan. Add Sausage, Onion, Italian Seasoning and Pepper.
\n4 Cook sausage, breaking the chunks apart with your spatula, until almost fully browned.
\n5 Add fresh garlic and cook an additional 2-3 minutes until meat is fully cooked.
\n6 Once cooked, cover and set aside to cool. Drain any excess oil if needed.
\n7 Drain potatoes. Mash the potatoes or use a ricer for a fluffier consistency.
\n8 Add melted butter, warm milk, and salt. Mix until combined well. Stir in the sausage, onion and garlic mixture, and \u00bd of the cheese mixture.
\n9 Transfer mixture to a casserole dish and top with remaining cheese.
\n10 Sprinkle with paprika and pepper to taste.
\n11 Bake at 190\u2103 for 20 minutes.
\n12 Turn the broiler on high for 2 – 3 minutes or until the cheese is golden brown and bubbling.
\n13 Remove and garnish with freshly chopped parsley<\/p>\n

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