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...
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