Scalloped potatoes with sausage and peppers
Scalloped potatoes with sausage and peppers recipe in the casserole category
Recipe ingredients:
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed
- 2 onions, thinly sliced
- 1 large red bell pepper, cored, seeded, and cut into 1/3 inch strips
- 1 large green bell pepper, cored, seeded, and cut into 1/3 inch strips
- Coarse salt
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, preferably mexican
- Pinch of crushed red pepper
- 1 cup canned tomatoes, with their juices
- 1 3/4 pounds all-purpose or russet potatoes
- 1/4 cup all-purpose flour
- 1/2 cup freshly grated Parmesan or Pecorino cheese
- Freshly ground black pepper
- 2 cups half-and-half
Recipe method:
- Heat the oil in a large heavy skillet over medium heat until shimmering.
- Crumble in the sausage and cook, stirring and breaking up the meat with the side of your spoon, until it loses its pink color.
- Spoon off all but about a tablespoon of the fat.
- Add the onions and bell peppers, season with salt, and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- Add a tablespoon or two of water if the pan dries out and the vegetables start to stick.
- Add the garlic and cook for about 1 minute, until fragrant.
- Then add the oregano, crushed red pepper and tomatoes.
- Stir and break up the tomatoes with the side of your spoon and cook until very thick, about 7 minutes.
- Remove from the heat.
- Preheat the oven to 350 degrees F. Grease a 3 quart casserole.
- Peel the potatoes and cut them into 1/8 inch thick slices.
- Combine the flour with 1/4 cup of the cheese.
- Place one third of the potatoes in a layer in the casserole.
- Season with salt and pepper and sprinkle with half the flour mix.
- Spoon on half the sausage and peppers.
- Again, layer potatoes, with salt and pepper, the rest of the flour mixture and the rest of the sausage and peppers.
- Top with a layer of potatoes and season with salt and pepper.
- Pour in the half-and-half and cover the casserole with aluminum foil.
- Bake for 45 minutes.
- Uncover the casserole and push the potatoes down with a spatula or the back of spoon to submerge them.
- Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
- The top of the casserole will be a rich brown, the potatoes easily pierced with a knife and the dish will be very juicy.
- Let it rest for at least 20 minutes before serving.
Tags: scalloped, potatoes, sausage, peppers, recipe, casserole, recipes, cooking