A Minnesota classic, elevated. Our rope sausage slow-braised with Yukon Gold potatoes, cream of mushroom, and sharp cheddar. The kind of food that fills a house with the right kind of smell.

Ingredients

• 1 Stittsworth Rope Sausage, sliced into 1/2 inch coins
• 2 lbs Yukon Gold potatoes, sliced thin (1/8 inch)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1 cup sharp cheddar, freshly grated, divided
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp smoked paprika
• Salt, pepper, fresh chives for garnish

Instructions

1. Preheat oven to 375°F. Butter a 9x13 baking dish generously.
2. In a skillet, melt butter over medium heat. Sauté onion and garlic until soft, 5 minutes. Add sausage coins and sear until browned on both sides, 3–4 minutes. Set aside.
3. In a large bowl, whisk together cream of mushroom soup, sour cream, milk, smoked paprika, salt and pepper until smooth.
4. Layer half the potato slices in the baking dish. Season. Add half the sausage mixture. Pour half the cream mixture over. Add 1/3 cup cheddar.
5. Repeat layers: potatoes, sausage, cream mixture. Top with remaining cheddar.
6. Cover tightly with foil. Bake 50 minutes. Uncover, bake 20 more minutes until top is golden and bubbling and potatoes are fork-tender.
7. Rest 10 minutes before serving. Garnish with fresh chives.

Leftovers reheat beautifully. Make it Sunday, eat it Tuesday.

Prep: 20 min | Cook: 70 min | Serves 6–8

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