Recipe For Cooking Scalloped Potatoes With Sausage And Peppers

Toaster Oven Casseroles :: Pork Casseroles

Scalloped Potatoes with Sausage and Peppers

2 Tbsp. olive oil
1 lb. sweet Italian sausage, casings removed
2 onions, thinly sliced
1 lrg. red bell pepper, cored, seeded, and cut into 1/3-in. strips
1 lrg. green bell pepper, cored, seeded, and cut into 1/3-in. strips
Coarse salt
2 garlic cloves, minced
1 tea. dried oregano, preferably Mexican
Pin. of crushed red pepper
1 C. canned tomatoes, with their juices
1 3/4 lb. all-purpose or russet potatoes
1/4 C. flour
1/2 C. freshly grated Pecorino or Parmesan cheese
Freshly ground black pepper
2 C. half-and-half

Heat the oil in a lrg. heavy skillet over med. 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 Tbsp. of the fat.

Add the onions and bell peppers, season with salt, and cook, stirring frequently, until the vegetables are soft, about 10 min. Add a Tbsp. or two of water if the pan dries out and the vegetables start to stick. Add the garlic and cook for about 1 min., 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 min. Remove from the heat.

Preheat the oven to 350 degrees F. Grease a 3-qt. casserole.

Peel the potatoes and cut them into 1/8-in.-thick slices. Combine the flour with 1/4 C. 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 min.

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 C. cheese and bake for another 40 min. 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 min. before serving.

Makes approximately 4 to 6 servings.