Directions

Roasted Potatoes

Assembly of roasted potatoes needs to be done quickly to prevent oxidizing. 

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Preheat oven to 425 degrees

Brush the bottom of baking sheet lightly with olive oil and evenly sprinkle 1/2 teaspoon of salt all over the bottom.  

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Set mandoline on 1/8 thickness and slice potatoes.  Line them in rows on the baking sheet as you go, overlapping each one in the center of each slice.  Once baking sheet is full, brush top with 1.5 tablespoons of olive oil, then evenly sprinkle on 1/2 to 3/4 teaspoon of salt and 1/2 to 3/4 teaspoons coarse black pepper. Place on the center rack and roast for 30 minutes.  Remove and set aside. 

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Sautéed Onions

Slice the onion to 1/8 inch rounds and place in a skillet over medium temp, with 2 tablespoons of butter. Cover and cook for 4-5 minutes until onions are tender.  Remove cover and cook, stirring often until onions take on some color.  About 2-3 minutes.  Remove from heat. 

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Alfredo Sauce

In a large sauce pan, melt butter over medium low temp.  Once butter is bubbly, add garlic and thyme and cook 1 minute, while stirring.  Add flour and whisk continuously for 1 minute.  Add the cream and milk, turn heat up to medium and whisk continuously until sauce is steaming. Remove from heat immediately and stir in Parmesan cheese, 1/2 teaspoon of salt and 1/8 teaspoon ground nutmeg.  Add an extra pinch of nutmeg if desired. Cover to keep warm.  

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Pour sauce, evenly over rows of potatoes, top with the sautéed onions, followed with the grated Fontina cheese and then the Italian sausage.  Bake in center of oven at 400 degrees for 15 minutes. Remove from oven, sprinkle with chopped Italian parsley and serve.  

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