I love potatoes. No matter how you dice, slice, cook, or season them, potatoes are the ultimate comfort food. One of my favorite foods whenever I come home to visit is my mom’s scalloped potatoes. They are light, creamy, and make a tasty side to any meal. So I thought, why not make these flavors of home for breakfast? With a little bit of cheese, thyme, and breakfast sausage, this is the perfect side dish for any all-star breakfast!
Breakfast Scalloped Potatoes
- 16 oz turkey breakfast sausage
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups reduced fat 2% milk
- 1/4 teaspoon dried thyme
- 1 cup shredded Monterey Jack cheese plus 1/4 cup for topping
- Salt and pepper to taste
- 5 cups Russet potatoes, sliced 1/8″ thin rounds
- 1/2 yellow onion, sliced 1/8″ thin rounds
Preheat oven to 350°
In a large non-stick pan, cook the turkey breakfast sausage until browned. Drain off excess fat and set aside.
Melt the butter in a large saucepan and add the flour, stir until blended. Add the milk to the flour mixture and whisk to combine. Slowly add the Monterey Jack cheese, 1/4 cup at a time, until melted. Add the thyme to the cheese sauce and season with the salt and pepper to taste.
In a casserole dish, start with a layer of sliced potatoes and top with a few sliced onions. Top with 1/3 of cheese sauce and then another layer of the potatoes and onions. Top with 1/2 of the cooked sausage. Repeat the layers and finish with top layer of cheese sauce and sprinkle with remaining 1/4 cup of Monterey Jack cheese.
Bake uncovered for 60 minutes or until potatoes are soft when you insert a knife into the middle of the casserole.
Let stand for 5 minutes before serving and enjoy!