Andouille Sausage and Potato Casserole with Swiss Cheese
(Serves 4)
1 pound Andouille sausage, casing removed
3 eggs
1 and ½ cups half-and-half
¾ pound mascarpone torta (available in gourmet shops)
½ cup scallions, chopped
1 pound Swiss cheese, grated
2 pounds Yukon gold potatoes, peeled and grated
Salt and pepper, to taste
In a large skillet set over medium heat, brown the sausage well. Drain off the fat. In a large bowl, combine the eggs and half-and-half; beat well. Add the mascarpone and blend well. Add the remaining ingredients and combine well. Pour the mixture into a lightly buttered baking dish. Bake in a 350-degree oven for 1 and ¼ hours. Let sit for 15 minutes. Cut into squares and serve immediately.
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