Potato and Sausage Supper

It may not look fancy but this is a delicious comfort food, perfect for the cooler days.

 

Potato and Sausage Supper

5 medium potatoes, thinly sliced (peeling is optional if they have thin skins)
1 medium onion, thinly sliced
2 Tbsp. butter
2 c. fresh sliced mushrooms
1 link garlic sausage, skin removed and sliced into 1/4-inch slices
1/4 c. butter
1/4 c. flour
1 1/2 c. milk
salt and pepper to taste
1 Tbsp. fresh rosemary, finely chopped (I use 1 tsp. dried and grind it in my pestle)
1 1/2 c. grated cheese

Butter a 9x13. Saute onions and mushrooms in butter till onions caramelized and mushrooms are tender (I do the onions for a few minutes before I add the mushrooms). To make white sauce: melt butter, add flour, blend well, slowly whisk in milk till smooth, continue cooking till thickened, add rosemary, salt and pepper, stir well.
Layer 1/2 of the potatoes into 9x13, top with all of the onion/mushroom mixture, cover with a layer of 1/2 the sliced sausage, ladle 1/2 the sauce over. Top with the rest of the potatoes and arrange remaining sausage on top. Cover with the rest of the sauce and top with grated cheese. Bake at 350 for 1 hour, until potatoes are done.