Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

 

Sweet Apple and Chicken flavoring, combined with warmth of Bechemel...delightful.

 

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Bon appetite!  

xoxo