Ingredients
• 1 lb breakfast sausage • 2 lbs russet potatoes, diced • 1 cup cheddar cheese, shredded • 1 cup mozzarella cheese, shredded • 1 cup heavy cream • ½ cup sour cream • 1 onion, diced • 2 cloves garlic, minced • 3 tbsp butter • 2 tbsp flour • 1 cup chicken broth • 2 tbsp fresh chives, chopped • 1 tsp thyme • Salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Cook sausage in large skillet until browned
- Remove sausage, drain excess fat
- In same skillet, sauté onion and garlic in butter
- Add diced potatoes and cook 5 minutes
- Sprinkle flour over potatoes, stir well
- Gradually add chicken broth, whisking constantly
- Add cream, thyme, salt, and pepper
- Simmer 10 minutes until potatoes are tender
- Stir in sour cream and cooked sausage
- Transfer to 9×13 inch baking dish
- Top with both cheeses
- Bake 20-25 minutes until bubbly and golden
- Garnish with fresh chives before serving
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 35 mins, Total Time: 55 mins, Servings: 6, Calories: 480, Net Carbs: 25g, Fats: 32g, Protein: 25g