Merguez Sausages with Scalloped Potatoes

Merguez Sausages with Scalloped Potatoes
Photo by James Carrier

Ingredients

  • 1 tablespoon butter
  • 5 cloves garlic, peeled and chopped
  • 4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
  • ½ teaspoon fresh-ground pepper
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons salt
  • 5 cloves garlic, peeled and chopped
  • + 13 more ingredients
    • Chopped parsley
    • 1 tablespoon butter
    • ½ teaspoon fresh-ground pepper
    • 2 cups whipping cream
    • 1 onion (about 8 oz.), peeled and slivered lengthwise
    • 2 cups whipping cream
    • 4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
    • About 1 ¼ cups fat-skimmed chicken broth
    • Chopped parsley
    • About 1 ¼ cups fat-skimmed chicken broth
    • 1 onion (about 8 oz.), peeled and slivered lengthwise
    • 1 ½ pounds fresh merguez (spicy beef; see notes) or lamb sausages
    • 1 ½ pounds fresh merguez (spicy beef; see notes) or lamb sausages

1. In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate.2. Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browne...

View full recipe at My Recipes

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