Sausage and Potatoes Au Gratin

Put in the oven, and bake for about 11/2 hours (larger batches will take longer). Every 20 minutes or so, open the oven, and, with the back of a large spoon, break the crust the cream will form, and turn over any of the top sausage pieces that may be beginning to brown. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broken down and absorbed with just a bit of creamy, buttery-ness between the potato slices.

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