• 1 lb. of any Zweigle’s sausage, Italian, or Polish Sausage sliced thinly
  • 3 lbs. Yukon gold potatoes (butter potatoes)
  • 3 to 4 cups of half and half
  • 4 eggs whisked until smooth
  • 8 slices of white or yellow American cheese


  1. Use a mandolin or very sharp chef’s knife and slice potatoes very thin.
  2. Simmer the potatoes in milk with the sausage for 7 minutes with a pinch of salt and pepper until potatoes are cooked half way.
  3. Let cool for 10 minutes. Layer the potatoes and sausage evenly in a buttered 9x13 pan or something similar. Reserve the liquid.
  4. Add small amount of liquid to egg while whisking. Add the egg mixture slowly back to reserved liquid.
  5. Pour the liquid evenly over the potatoes and sausage. Add sliced American cheese evenly over the top.
  6. Bake in a 300ºF preheated oven until the potatoes are just tender and top is starting turn brown.
  7. Final product should be firm, but creamy.
  8. Note: For best results - place prepared pan in a hot water bath to ensure even cooking without burning