10 to 12 New Potatoes, roughly 1 pound, cut into large pieces
1 pkg. (13.5 oz.) Johnsonville Fully Cooked Sausage, cut into ¾ inch slices (favorite flavor)
4 Tbsp. butter
3/4 cup all-purpose flour
1 cup heavy cream
2 oz. Gruyere cheese, finely grated
pinch of salt
2 Tbsp. olive oil
1tsp. fresh thyme
1Tbsp. fresh rosemary
salt and pepper, to taste
Bring water to a boil in a medium pot. Add potatoes and cook until just softened and tender. Remove from heat and drain.
While potatoes are cooking, use a deep skillet over medium heat lightly brown Sausages, about 5 minutes. Remove from skillet onto clean plate. In same skillet, add butter and flour. Reduce heat to medium low. Stir to make a roux. Pour in heavy cream and stir until thickened, about 10 minutes. Add in grated cheese, thyme, rosemary and salt. When smooth and thick, remove sauce to clean bowl.
Return sausage, cheese sauce and potatoes to skillet and stir to combine. Season as needed with salt and pepper.
Top with additional grated Gruyere, if desired.
Recipe shared from: http://www.johnsonville.com/recipe/sausage-and-potato-skillet-casserole-with-gruyere-cheese.html