Angie's Breakfast Sausage-Potato Hotdish (I'm from MN so it's hotdish, see below for my my theory as to the origin of the term)
1 lbs (1 tube/roll) bulk breakfast sausage (I prefer the hot Jimmy Dean brand)
2-3 large potatoes, peeled and sliced
1 (8oz.) pkg. cream cheese or neufchatel (light cream cheese), cubed
1 bunch green onions , chopped , white and dark green parts separated
1 T. Flour
3/4 cup milk
salt and pepper to taste
a good dash of white wine
sour cream as needed to add to the sauce (because we like sour cream)
In a large skillet, Brown up the sausage and the onions, drain . deglaze the pan with the wine if desired. Put back in the pan.
Add the flour, stir, add the milk and stir until the mixture is bubbly. add the cream cheese and stir until the cheese is melted. Add more milk if the sauce is too think. This is the point where you get to decide if you need to add some sour cream. Add salt and pepper to taste.
Layer the sausage mixture with the potatoes in a 2-3 quart casserole dish sprayed with cooking spray. You can grease the casserole with butter or even the sausage grease, oh heck, mix it in with the potatoes while you are at it. Sorry got carried away there. Okay I really have done this but it can get to be a real high fat dish then.
cook for an hour at 350 degrees. Cook covered for 45 min., then uncovered for the rest.