Ingredients:

2 large Idaho Russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and Pepper
1/4 cup freshly grated Parmesan Cheese
2 tbs. Chives, chopped
1 tbsp. parsley, chopped

Directions:

Preheat your oven to 450 degrees.

You’ll need a 9-inch cast iron pan or saute pan that has an ovenproof handle.
Melt 1 tbsp. of the butter in the pan.
Remove from stove and line the bottom of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave or a small pan on the stove.
Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley.
Drizzle lightly with some of the melted butter and repeat these steps until all potatoes are used, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes.
Remove foil and continue cooking for about 25-30 more minutes.
Test for tenderness with a fork and remove from oven if done.

To serve, gently loosen potatoes with a spatula if needed, place a dish over the pan and invert the pan.
Garnish with a little fresh chopped parsley and serve.

4 large baking potatoes, peeled and quartered
1 teaspoon butter, divided
1/4 cup milk, or as needed
salt and pepper to taste
3/4 pound beef sausages
1/4 cup diced onion
1/2 (.75 ounce) packet dry brown gravy mix
1/2 cup water, or as needed
Directions:

 Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess.
Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender.
Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom.
Place sausages in a layer over the gravy (you can butterfly the sausages if you wish).
Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Roasted potatoes for four: wash and cut-up four potatoes into about one inch chunks. Rinse and dry and put them in a large bowl. Add about 1/4C of olive oil and about a tablespoon of Rockin’ Seasoned Salt and toss until well coated. Spread them out on a sheet pan and roast until lightly browned and fork tender (about 45mins./1hr @350f/375f).

…now where’s that salad…