A Great Dish To Use Up Stuff in the Fridge

I seem to create some of my most memorable dishes when I have things in the fridge to use up. That’s how I originally stumbled upon this favorite dish years ago.

A quick search on AllRecipes.com using the ingredients in my fridge returned this Chicken Apple Sausage with Cabbage. I could eat sausage and potatoes any day of the week. Throw in cabbage boiled in apple cider and I’m ALL IN!’

Apple Cider NOT Apple Cider Vinegar

Please note that this is made with fresh apple cider. NOT apple cider vinegar. Someone once mentioned how awful the dish was, because of all the vinegar. I repeat, this is made with fresh apple cider, or apple juice. Not vinegar.

What If I Can’t Find Apple Cider?

Here in Michigan, It’s easier to find fresh apple cider in the fall. However, I have seen it year round at my local Meijer store. If you can’t find fresh apple cider, you can use apple juice instead.

What Brand of Chicken Apple Sausage Do You Use?

Previously, I’ve used Chicken Apple Sausage from Meijer, however it no longer seems to be available. I prefer Gilbert’s Bourbon Apple Chicken Sausage, as well. An added bonus of Gilbert sausages is that they are individually wrapped. Dietz and Watson also makes a gluten free and pork free Apple Chicken Sausage. In addition, Al Fresco makes a gluten and pork free Sweet Apple Sausage.

**NOTE- While Aidells makes a gluten free Chicken Apple Sausage, it is not pork free. The sausages are made with a pork casing.

The Best FRESH Apple Cider in Mid Michigan

By the by, I’m not using just ANY apple cider. This Chicken Apple Sausage with Cabbage is braised in Almar Orchards organic apple cider. While I don’t eat organic frequently, I do LOVE this cider. Almar Orchards is the only 100% apple orchard I know of in Michigan. While the cider is great, what I really appreciate is the owner and his staff.

I once had the privilege of interviewing the owner, Jim Koan, for an article I wrote for The Awesome Mitten. I feel like Jim is the equivalent to a modern day Johnny Appleseed. His knowledge about apples, plants and farming is simply AMAZING. Universities complete organic research on his farm that scientific journals publish across the world. And it’s all in the back corner of my county. Amazing.

The Best HARD Cider to Serve with This Dish

Almar sells more than just cider. They also sell HARD cider! It is so amazingly delicious, and I’m not a big alcohol fan. It is sold under the name JK’s Farmhouse Ciders, and they have many varieties. They recently released a Honeycrisp hard cider that is PHENOMENAL.

My favorite flavor is The Pair Perry, created from a blend of pear and apple juices. Almar Orchards also makes a beverage called switchel. Switchel contains no alcohol, although it is fermented. For those who drink apple cider vinegar for health reasons, this might be up your alley. It comes in various flavors, including cherry and berry.

What to Serve with This Dish

However, let’s get back to the food. This dish of Chicken Apple Sausage with Cabbage is perfect with tiny Yukon Gold potatoes. They’re just the right size to cook quickly and absorb all that sweet cider. Just a pinch of parsley adds a beautiful color contrast, too.

This hearty dish of Chicken Apple Sausage with Cabbage is filling. It contains plenty of carbohydrates because of the potatoes. Yet, if you want rolls, these Garlic and Onion grain free rolls pair perfectly with them! Thinking about dessert? I highly suggest pairing this dish with an apple based dessert. May I suggest my super easy Gluten-Free French Apple Cake? Better yet, how about my Gluten-Free Applesauce Bundt Cake?

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Chicken Apple Sausage with Cabbage

Ingredients

• 1 1/2 tsp butter
• 1 tsp olive oil
• 4 links chicken and apple sausage
• 1 onion sliced
• 1 pinch salt
• 3 cloves garlic
• 2 1/2 cups apple cider or apple juice
• 1 lb small Yukon potatoes washed but not peeled
• 1 1/2 lb green cabbage shredded
• salt and pepper to taste
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley

Instructions

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

On a side note, please know that this post was not sponsored in any way by Almar Orchards. I simply love to support Michigan businesses who do things right. This post does contain Amazon affiliate links. I do earn a small commission from those sales. However, it does not impact the price of your purchase. 

Originally Published December 2013

The post Chicken Apple Sausage with Cabbage appeared first on MI Gluten Free Gal.

Scalloped Potatoes Vs Au Gratin Potatoes

Crunchy bits and cheese. Technically, these are the two major differences between scalloped potatoes and au gratin potatoes. By definition, scalloped potatoes contain neither. However, people often interchange the two. For example, my friend Amanda at Eat At Our Table calls her family’s version Gluten Free Scalloped Potatoes and Ham, even though it contains cheese and crackers. As long as it tastes great, who cares what it’s called!

Regardless of what you call this dish, choose the correct bakeware. I chose to use my ceramic Staub 2 qt gratin dish. Ceramic bakeware holds heat well, and can be placed under the broiler, unlike glass bakeware. It can go from oven to table, then from fridge to microwave with no issues. Can’t do that with a metal pan!

What Kind of Potatoes Should I Use?

Let’s get cooking. First things, first, my husband was right. In selecting potatoes for this dish, I first used russet potatoes. Which work fine. However, he recommended white potatoes. Lemme say after multiple attempts, his suggestion of white potatoes worked better. How he knows all this stuff, I don’t know. He needs to go on Jeopardy.

Secondly, after three attempts at these gluten free au gratin potatoes, I decided my idea of soaking the potatoes was not ideal. This washes off the additional starch in the potato, which we want! It is key to making a richer sauce as the potatoes cook. Finally, while some suggest using a food processor or mandalin, I slice my potatoes by hand. Just try to keep them as uniform and thin as possible.

Ratio of Cream to Cheese to Potatoes

The first time I attempted these gluten free au gratin potatoes, I tried to copy the sauce from Schar’s macaroni and cheese recipe. They start a roux with their crushed Table Crackers. Yeah, that doesn’t work here. Many recipes suggest using milk and flour. However, I wanted to keep this as simple as possible. Therefore, I went with the heavy cream + cheese method.

I consulted many cream based recipes. After looking at Once Upon a Chef’s recipe for Potatoes Au Gratin, I settled on a simple ratio. For every 8 oz of potato, I use 1/2 cup of cream and 1/4 cup of cheese. Extrapolate that to 2 lbs of potatoes, and you get 2 cups of cream and a cup of cheese. (If you’re not a fan of dairy, this recipe isn’t for you.)

Gluten Free Saltine Crackers

As mentioned previously, the difference between gluten free scalloped potatoes and gluten free au gratin potatoes is the presence of cheese or a crunchy topping. Since I’m an over achiever, I did both! In groups, I often see people asking about a good replacement for saltine crackers. Without fail, I always mention Schar Table Crackers.

Therefore, I chose to highlight them in this dish. I mean, these crackers taste amazing on their own. It’s a good thing they come in individual packs of 6 crackers. Otherwise, I might eat the whole package in one setting! However, they work great in casseroles and anything needing a bit of crunch.

What To Serve with Gluten Free Au Gratin Potatoes

I chose to make this dish after a handful of people on my Facebook page said Easter isn’t Easter without potatoes. But what to serve with it? We don’t eat pork, so ham was right out. Therefore, I made Iowa Girl Eats’ Perfect Roast Chicken. Being spring, I lean towards making Brussels sprouts, even though they’re not in the picture.

Other people mentioned rolls, therefore I made gluten free crescent rolls. Many mentioned deviled eggs, but my husband won’t touch those with a ten foot pole. Since I don’t want to eat them all myself, I passed. For dessert, I remade my mother in law’s Easter cake, filled with homemade lemon curd. You should too.

Live Simply – Delegate

Can I be honest? I made the rolls, chicken, lemon curd, frosted the cake, and  potatoes all in one day. AND I HURT. My feet hurt. My back hurt. I don’t know how people do all this in one day! For certain, holiday meals are not for the faint of heart. Pace yourself friends – this is a marathon, not a sprint.

Definitely make a written plan, and time your dishes accordingly. Make what you can the day ahead. Think through what oven space you have to work with. Suggest others help by bringing dishes to round things out. I think Aunt Esther can safely bring Jello. Uncle Bob can bring the olives and pickles. YOU DON’T HAVE TO DO IT ALL!

Need Dairy Free, Gluten Free Au Gratin Potatoes?

As mentioned, my recipe contains lots of milk and cheese. If you need a dairy free version, I recommend The Pretty Bee’s version of Gluten Free Scalloped Potatoes. Looking for that cheesy flavor? Try this Creamy Vegan Potato Au Gratin from Allergylicious.

Recipe

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Gluten Free Au Gratin Potatoes

Equipment

• Schär Shop – Table Crackers
• Hamilton Beach Food Processor 10 Cups
• Staub Ceramic Baking Dish Set, 3pc, Dark Blue

Ingredients

For the base

• 2 lbs white potatoes 8 medium
• 2 cups heavy cream
• 1 cup shredded Cheddar cheese
• Salt & pepper to taste

For the topping

• 3 tbsp butter melted
• 9 Schar table crackers crushed
• 3/4 c shredded Gouda or Swiss cheese

Instructions

• Preheat oven to 375 degrees
• Wash and peel potatoes, and slice as thin as possible. Cut to uniform width, using a mandolin if necessary. 
• Place a layer of potatoes on the bottom of a 2 quart casserole dish. (You will do 4 layers, so use a quarter of what you have.) Sprinkle the top of the potatoes with salt and pepper (You choose how much. I’d say no more than a 1/4 tsp of salt and an 1/8 tsp of pepper per layer. I did not measure it when i made them.)
• Then top the potatoes with 1/2 cup of cream and 1/4 cup of shredded cheese. I used Cheddar, but you can use something else if you wish. 
• Repeat for three more layers until all ingredients are used up. 
• Cover casserole dish with aluminum foil and bake for 30 minutes. 
• While potatoes are baking, crush 9 Schar table crackers, and mix with the 3 tbsp melted butter and 3/4 c shredded Gouda cheese. (If you’re not a big fan of a crunchy topping, you can reduce it to 6 crackers (crushed), 2 tbsp melted butter, and 1/2 cup of shredded cheese.) 
• After the first 30 minutes of baking, remove casserole from oven, and remove foil. Sprinkle coating on top and return to oven. Bake for another 30-45 minutes, until potatoes are cooked to desired tenderness. (I cooked mine for 30 minutes more, but you might like yours more tender than I do.) 
• Serve hot. I served 6 with this 2 quart casserole dish. 

**Schar sponsored this post by compensating me for my time and talents. In addition, Staub sent me the gratin dish featured in this recipe, free of charge. However, all thoughts and opinions are my own. This post also contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published April 2019

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