Scalloped Potatoes with Sausage and Peppers Recipe

Scalloped Potatoes with Sausage and Peppers Recipe

Ingredients:

2 Tbsps of olive oil
Crushed pepper (red)
1 lb of sweet sausage (Italian); casings taken off
1 pc of sweet pepper (red, large); cored then seeded & cut to 1/3″ strips
2 pcs of onions; sliced thinly
1 pc of sweet pepper (green, large); cored then seeded & cut to 1/3″ strips
Rock salt
1 tsp of oregano (dried)
2 cloves of garlic; minced
2 c of half-and-half
1 c of tomatoes (canned w/ juices)
1-3/4 lbs potatoes (russet or all-purpose)
1/4 c of flour (all-purpose)
1/2 c of cheese (Parmesan or Pecorino); freshly shredded
Pepper (black); ground fresh

Instructions:

Heat oil into heavily large skillet on medium high heat ’til shimmering. Then, crumble sausage in; cook, stir then break meat up w/ back of a spoon, ’til the color pink is gone. Spoon all fat off except 1 Tbsp.

Add sweet peppers and onions, season w/ salt, then cook 10 mins, frequently stirring ’til vegetables turn soft.

Add 1-2 Tbsps water when pan will dry out then vegetables begin sticking. Add in garlic then cook about one minute ’til fragrant.

Add in crushed pepper (red), tomatoes and oregano; stir then break tomatoes up w/ back of a spoon. Cook 7 mins ’til it thickens very well; take out of heat.

Next, preheat oven (350 deg F). Grease 3-quart deep dish. Peel potatoes then cut to 1/8″-thick slices. Meanwhile, combine flour w/ 1/4 c of cheese.

Then, place 1/3 potatoes into one layer inside the deep dish. Season w/ pepper along w/ salt; sprinkle w/ 1/2 of flour mixture.

Next, spoon in 1/2 sausage then 1/2 peppers. Layer one more time ending w/ potatoes seasoned w/ pepper along w/ salt at the topmost.

Pour half-and-half in then cover dish w/ foil. To finish, bake about 45 mins. Remove the cover then push potatoes a bit down w/ back of spoon or spatula; so potatoes will submerge. Sprinkle w/ remaining cheese; bake about 40 mins more.

To determine if dish is done, top will have rich color of brown and potatoes can easily be pierced w/ knife. Let stand for 20 mins or more before it is served. Serves 4 – 6.

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