This is just a sausage and potato casserole, then guess what folks we finna do it in the crockpot. Hey, when I pan down. You guys see these ingredients. You’re going to see just how super simple. This is you’re just going to be like, hey, I gotta make it, hey and I want na just say this too.
You should see it along next to the title. It should say brunch idea, hey. So with that being said, I’m not going to over talk. We’re going to get over these ingredients, and I’m just going to go ahead and put this together and get it in the crockpot and with all of that being said, let’s go over these ingredients. Okay, look. You guys can see again there’s another one of the recipes that don’t have a whole lot of ingredients, right.
You guys are going to be figuring in your mind, right now, like how come I haven’t been making this, you know, all along, so I’m just going to just start off right here with your diced onions, right. This is just like a medium-sized onion. You could use a small one; I like mine, they have a lot of onion in it. So that’s why I went with a medium-sized onion. Obviously, I’ve already diced these right.
Here we got half a cup of milk, and this is just regular whole milk. Uh. You guys can use whatever type of milk. You want it’s going to all come into play, we’re going to stir it’s going to be nice creamy, but this is key here. You know I got some uh green onions right, I’m just going to use the tops of these green onions. You know, just for like the garnish and for the taste. I say that because when I use parsley, it’s all about the garnish, but then when I use the green onion top that’s about to taste and the garnish now right here, you guys can use whatever type of uh link.
You want any type of uh sausage link or whatever right here. This is chicken and Dewey sausage. You guys will see me use this. Quite often. I try to use this when long as I got it, I’m going to use this whenever the recipe calls for any type of uh. You know, like any type of sausage, link right now, this right here. This is my store brand, stator brothers. This is medium cheddar cheese.
Now, this right here is going to be key. I tell everybody: go ahead and shred your own cheese because this right here shreds, and it melts. It’s the melting factor right because when you buy their pre-shredded cheese, they got some kind of waxy film so that it doesn’t stick to each other. You know, inside the bag. This right here is always the go-to. Whenever you got time now, I’m going to be using the cream of chicken.
This is my store brand—also stater brother. You know what, this is just a ten and a half ounce can think of that you’re going to need that and then, of course, you know what we’re going to season it all up with this creole kick right. I got a tablespoon of that and then look right here. If you guys want to get that, let me bring it up closer. You can see it got my logo on it. Folks, if you want to get this, don’t forget, go by and see sweet, smoky joe! You know dot com, you can only get this online, and this is like a limited amount of cans that he has on there, hey.
This was super cool; get some memorabilia from the blog, and you know we move forward. Now I got four large. It’s up to you, really! We just want to get. I don’t know about five cups of uh; I’m going to dice these. I’m going to show you guys the size, but you want to get about five cups of potatoes, right. So I got overkill right here. This is going to be more than enough; I’m not even going to peel them; I’m just going to scrub them wash them.
You know what I mean, and then I’m going to run them through my french fry slicer. This is going to make it super easy, and we can get right to it right then; look, I got salt; I didn’t bring my pepper down. Let me grab my pepper. These are going to be to taste right. So let me set this here now. I just want to show you this: this branch looks branch and vine, right. You know you’ve been seeing me use this a lot; I’m just now starting to really put it on my blog.
This is an infused. You know, uh, garlic! Excuse me. Let me say it this way: it’s garlic, infused olive oil, right. You can take some of this with a tablespoon of butter and saute your onions if you would like to; in the beginning, that’s really like uh for over the top. If I was trying to impress, I probably would go that way, but listen, it’s still good without going through that process, and I’m going to make it the simple way you gotta do whatever you like to do on your end, right.
So you see all that, and then obviously I’m going to be shredding. You know with my shredder I’ll show this. You guys see it. It’s made by Kitchenaid. You know I love it because listen to anything extra goes right in this put the top on and put it right in my refrigerator, and then we back up. You know what I’m saying. It just makes it an easy story process. Okay, so outside of that, these are my ingredients.
Now, what I’m going to do is, as you can see, I cut the bottoms off right. Put those up now; what I’m going to do is I’m just going to go ahead? You know, just do a little prep work now. I don’t want to bore you guys with a whole lot of, you know, like the prep work, but I just want to show you the ease of using, you know, my knife, and just how easy it is to cut and then when it comes to the Sausages check this out, you can see that I cut them in half and then I went ahead and cut those in half right.
So I really just like quarter those. It depends on how you like yours; you can leave them whole circles, halves, or whatever. This is how I like mine. Now what I did was. I just went ahead and took my dish out of my crockpot, right. So what we are going to do is start cleaning up our area. I sprayed this with a non-stick spray, took a napkin, and just wiped. It made sure I got on the sides and all of that right.
So now you saw, I just cut upright. I just cut up my sausage, so we’re going to go ahead and put this and Dewey sausage in right now and then after this, what we should have right now off to the side, is our onions here, our onions. We go ahead and dump these in here. Also, just get all of that, then we’re going to move this out the way, then we’re going to go ahead and grate some cheese. Now what I’m getting ready to do is I’m going to go ahead and just start grating some cheese.
So remember, I told you guys to get it in the black form that way; you don’t have to deal with that. That waxy feel – and this right here is just super easy. You know. So what we want to do is we want to get a couple of cups. Let’s just go ahead and go with like close to like three cups, because we’re going to put two cups in right now, and then we’re going to sprinkle some in later now. Now that I shredded my cheese, we want to go ahead and just put a couple of cups in here, right, so I’ll just take this sprinkle it in what I appear to be like a couple of cups.
I’ll show you guys in just one second: it should look about like that, right. Let me go ahead and get me a wooden spoon, so I can just show you. This is what we have so far, right. So again, I’m going to set this off to the side. Now we’re going to work on these potatoes. Let me get these washed and cleaned and shrubbed scrubbed. You know what I mean; it’s up to you guys. If you want to go ahead and take it, you know and go ahead and do some peeling.
I don’t think I’m going to go ahead and peel them. I just want to get them cleaned up. Get them dry, and then I’m going to go ahead and use my potato. You know my french fry maker. Now what I did was. I went ahead and cut just a little bit off, plus it gives me like a better square edge, but the reason I did that because this is only going to reach back so far, so I want to make sure I have enough room right.
So let’s go ahead and do it like this put that about in the middle; if you guys don’t have one of these looks, I put my hand here to keep it from sliding. It does have a suction cup. You know right here on the back, but I take it like this and just hold it, and then I just start bringing it forward. Just like you see right here now, if you take a look, you can see like the edges. Those are going to be like thin right, I’ll go ahead and just pick through those, and I get rid of them.
I just discard them now. It all makes sense to you right here once you got those square french fries. It makes it just so much easier for you to just cube them now. You can do it the old-fashioned way, but if you, you know, have one of these uh french-fried cutters, I say use it. So here you go. This is what it looks like and again: listen. I didn’t put it under any water or anything to keep them from turning brown.
But look, this process is just going to be so fast, so we got cheese in here. We got our andouille sausage, I’m just giving it a little stir right now, but you get to adjust it. So this is what we’re going to come up with the right, I’m going to set that off to the side right there. Now you want to get yourself a bowl, and now we’re going to mix the rest of our ingredients, and then we’re going to pour it on the top, and then we’re going to put some heat under it.
Now, when I was going over the ingredients in the beginning, I forgot to show the sour cream look. This is my sour cream, and it looks how big that tub is. When you use sour cream as much as I do, you gotta buy it in a large quantity. Now we’re just going to add half a cup. You know to our bowl, right, and then it’s important that you use a spatula because you want to get all your content. You know into your bowl right and now, obviously, you see I’m adding the, uh, the cream of chicken super easy.
Really. It just adds all the rest of the ingredients there. You just saw the milk nowhere you can see just I’m waking up some of that creole kick by adding just a splash of uh, a couple of dashes of salt and pepper, and that is, of course, to taste and then last but not least, we’re going to Drop this creole kick in there right. We just want to put a little bite a little flavor in therewith along with that cheese.
This right here is going to do it now. You just want to get yourself a whisk and mix it up. Make sure your contents are mixed, you know thoroughly, and then real easy y’all. Now it’s starting to make sense right, you just pour it over the top, and then we’re going to let the crockpot do the work. Oh, you know what got to show you guys. This, then, you want to take a little bit of your cheese because we put two about two cups in, then we want to take the rest, and we’re just going to sprinkle this right over the top.
You know what I mean, so initially, I said two and a half cups. So here we go, we’ll just roll with this right here, and we’ll just leave it this right here, we’ll put in the refrigerator and save it for putting some omelets or something like that. Okay, look: it’s been four and a half hours. My timer went off in four hours right this crockpot. This particular crockpot goes to a setting of warm right.
After that, I let it sit up for another 30 minutes because I took a toothpick, and my potatoes were just almost there now. I didn’t cover this in the beginning. I wanted to say this too. You can make this with. You know, frozen. You know, like the hash, brown and real small cubes. Those will be ready in four hours, but when you use fresh potatoes, it’s going to take you a minute, right. So let me just go ahead: hey, look! Let’s look at it right now.
Let me get your top off right now. You guys can see just how it is, man. You want to talk about something. That’s creamy! Look at that right there. I hope you guys can see that you know what I mean. You can see the meat you can see. Listen, it’s still kept the integrity, and then, when you check it with a toothpick they just becoming, I don’t even know how to explain it. But this is the texture that I like.
If you want your potatoes to be, it depends on how you know how big your cubes are, but if you want them to be uh super soft or whatever, just cook them longer, just keep doing them. In increments of 30 minutes – but here you go, look at this sauce right here; I’m not going to over talk it, I’m going to go ahead matter of fact. Let’s just do it all right now. Look, I got me my little bowl right here, hey so listen! If we are doing a brunch, let me give you a little pro tip get yourself some of these ceramic uh dishes like this, right.
When you put your spread out, you know when you get ready to eat. You put this on the side. This just looks elegant. You know what I mean, so let’s go ahead and put some of this in here like this. Oh yeah, I like that, you know what? Let me just go ahead and add a couple of pieces. You know more meat because you know what this is going to be mine. Let me see: let’s get hey here. We go these two right here got my name on it.
Now it’s still hot. I’m starting to feel it right now. What I’m going to do is I’m going to sprinkle a little cheese on there, we’re going to garnish with a little bit of this green onion top, and then we’re going to go ahead and taste it. Let me put it right there for you guys to see it now. What I did was I mixed some of the cheeses that I had in my refrigerator already right. I had some provolone, some mozzarella, and, of course, you saw the mild cheddar.
I went ahead and just sprinkled some over the top, and I’m going to let the heat from the dish. You know, let it just melt. Naturally, okay, so you just seed it. You know, I mean, then cooled off a little bit. You know, I mean, it’s still kind of warm this. Is it right here? Remember you could put it on a plate, hey you know what, then you can customize this too. For those you guys, you know, want to put the pork in there, go ahead and put yourself some bacon.
Add that to it just man, the sky is endless. You know endless possibilities. Now I’m going to go ahead and just get me a little bit of this right now, oh man, this cheese, and I don’t wanna you know what I mean just any way. Let me go ahead and hit this up. Cheers, y’all! Oh yeah yeah! I’m going to! I gotta go back here. You know, just hey when I say meat. This is what I’m talking about right here, hey this is the fire in this little small bowl.
Now let me just say this: if you got six people that really want to get down and love them potatoes and that meat, then this is the dish that you want to put out right there. There won’t be any leftovers, so for those of you guys got that big family, and those who like to just like eat a lot. All I can tell you is double the recipe now. Let me know down in the comment section below what would you like level? It up with I’m a tell you right here: this is a great bass.
This is the fire super good and all of that now; if you’re new to my blog, let me just take this time to say: hey, thank you for reading this. Article don’t forget to like smash that subscribes button and tell everybody out there there’s a blog out there. That’s simplifying these recipes and taking the mystery out of cooking, and you know when I eat something. That’s like super delicious. I’ll hurry up and tell you guys. I’m out of here peace,