Sausage & Potatoes w/ Beer Sauce

Cover potatoes and garlic cloves with cold water. Add a large pinch of salt. Boil until potatoes are easily pierced with a paring knife. Drain. Return potatoes to the pot and crank heat to high. Shake the pot to toss the potatoes for 10-20 seconds to remove excess moisture. Set pot aside.

Melt butter in a saucepot. Add shallots and paprika with a pinch of salt. Cook on medium heat until shallots begin to soften, about 2-3 minutes.

Add flour. Stir constantly until roux begins to brown, about 3-4 minutes.

Slowly whisk in the beer. Add bay leaf. Simmer until sauce thickens on medium-low heat for about 4-5 minutes.

Preheat oven to 350°

Remove bay leaf. Add cream and roasted garlic. Whisk constantly until sauce thickens slightly, about 5-8 minutes.

Turn heat to low. Add cheese slowly while whisking vigorously. Season with salt and pepper. Remove from heat.

Heat a tall cast iron or oven-safe pan with enough oil to coat the bottom of the pan.

Add sausage, celery, and bell pepper. Saute until sausage is browned, about 3-4 minutes.

Add potatoes and garlic. Stir.

Add cheese sauce. Stir.

Bake for approximately 15 minutes or until sauce is bubbly and sausage is cooked.

Variations; Parsley, green/yellow/orange bell pepper, roasted bell pepper, red or yellow onions, chicken stock, vegetable stock, olive oil, butter, cajun seasoning, caraway seed, applewood seasoning, oregano, basil, cilantro, scallions, chives, coriander, thyme, corn, sofrito, cayenne, crushed pepper flakes, caramelized onions, sage, saffron, peppercorn melange, bacon, jalapeño, poblano, habanero, ham, capers, balsamic, apple cider vinegar, avocado, sour cream, cumin, herbes de provence,

Cont'd; Rosemary, tarragon, dill, asparagus, broccoli, spinach, arugula, asiago, fontina, gruyere, parmesean, romano, manchego, feta, goat cheese, parmigiano reggiano, chili powder, celery seed, carrots, sweet potatoes, ancho chile, chipotle, serrano, cotija, chihuahua, queso fresco, liquid smoke, mushrooms, mustard, orange zest, lemon, lime, butternut squash, acorn squash, zucchini, yellow squash, eggplant, leeks, kale, fennel, curry, harissa, horseradish, sherry, turmeric, apple, cabbage,

Cont'd: Chickpeas, peas, sesame seeds, pumpkin, sumac, green beans, butter beans, cauliflower, celery root, turnips, rutabaga, parsnip, coconut milk, creme fraiche, peanut oil, mustard seed, ramps, savory, watercress, sriracha, mozzarella, provolone