1 bag (16 oz) organic frozen, diced potatoes
1 12-oz box Pacific Organic Cream of Mushroom Soup
3/4 C Daisy sour cream (I like the Daisy brand as the ingredients are simply cultured cream)
1.5 T dried onion flakes (or a small, fresh onion chopped)
1/2 t garlic powder
1/2 t sea salt
1/4 t black pepper
1 package organic chicken sausage (spinach and feta works great; or pick another flavor of your choice)
Mix all of the ingredients except for the sausage in a large mixing bowl (the potatoes do not need to thaw before mixing). Lightly grease a 9x12 baking dish with coconut oil. Put the potatoes au gratin in the greased baking dish. Place the sausages vertically in a row on top of the potatoes.
Bake at 350 degrees for 45 minutes, or until the potatoes are bubbling in the middle of the baking dish.