Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, wagyu summer sausage cheesy scalloped potatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Wagyu Summer Sausage Cheesy Scalloped Potatoes is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Wagyu Summer Sausage Cheesy Scalloped Potatoes is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook wagyu summer sausage cheesy scalloped potatoes using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Wagyu Summer Sausage Cheesy Scalloped Potatoes:

1. Take Double 8 Cattle Company Fullblood Wagyu Summer Sausage (casing removed, cut into 1/8 inch half moons)
2. Get Butter (plus additional butter for greasing pan)
3. Get Medium Leeks (cut into 1/4 inch coins)
4. Prepare Large Garlic Cloves (minced)
5. Prepare All-purpose Flour
6. Make ready Chicken Stock or Vegetable Stock
7. Take Whole Milk
8. Prepare Heavy Cream
9. Make ready Kosher Salt
10. Take Freshly Ground Black Pepper
11. Make ready Yukon Gold Potatoes (sliced into 1/8 inch rounds with a sharp knife or a mandoline slicer)
12. Prepare Sharp Cheddar Cheese (freshly grated)
13. Take Parmesan Cheese (freshly grated)

Instructions to make Wagyu Summer Sausage Cheesy Scalloped Potatoes:

1. PREPARING THE FULLBLOOD WAGYU SUMMER SAUSAGE AND POTATOES Preheat oven to 375°F. Grease a 9 inch x 13 inch baking dish with butter.Remove the Fullblood Wagyu summer sausage from the plastic packaging. And, remove the casing covering the sausage. Cut the Fullblood Wagyu summer sausage in half lengthwise. Then, cut it into 1/8 inch thick half moons. Set aside.Slice your 4 lbs. of Yukon Gold potatoes into 1/8 inch thick rounds/circles. Set aside.
2. PREPARING THE CREAM SAUCE Melt the butter in a large sauté pan over medium heat. Add the leeks that have been cut into coins, and sauté for 4-5 minutes until soft and translucent. Add the minced garlic, and sauté for an additional 1 to 2 minutes until fragrant. Stir in the 1/2 cup of flour until it is evenly combined, and cook for 5 minutes.
3. Slowly whisk in the chicken or vegetable stock, and whisk until combined. Whisk in the whole milk, heavy cream, kosher salt, and freshly ground black pepper. Whisk until combined. Continue cooking for an additional 5 to 10 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Remove from heat
4. PREPARING THE 9 LAYERSLayer 1/3 of the sliced potatoes in an even layer on the bottom of the greased baking dish. After every 3 pieces of potato you put down, insert a slice of Fullblood Wagyu summer sausage. Season the potatoes with a pinch or two of kosher salt and freshly ground black pepper. Top evenly with 1/3 of the cream sauce.
5. Then, evenly sprinkle with 1 cup of the shredded cheddar cheese and 1/4 cup of the Parmesan cheese. Continue this process (repeat the four steps listed above) two more times. This will result in three layers of sliced potatoes and Fullblood Wagyu summer sausage, three layers of cream sauce, and three layers of cheese.
6. FINAL STEPS Cover the baking dish with aluminum foil, and bake for 45 minutes at 375°F. The sauce should be nice and bubbly around the edges. Remove the foil, and bake uncovered for an additional 25 to 30 minutes. The cheese should be caramelized and potatoes soft (check with a toothpick – they should have very little resistance when poked).Scoop into bowls, and serve warm.Enjoy!
7. Ready to serve and ENJOY!

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