Scalloped Potatoes With Sausage And Peppers Recipe

Name: Scalloped Potatoes With Sausage And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb bulk Italian sausage; 2 onions, thinly sliced; 1 large red bell pepper, seeded and cut into 1/3 inch strips; 1 large green bell pepper, seeded and cut into 1/3 inch strips; coarse salt; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 pinch crushed red pepper flakes; 1 cup canned tomato with juice; 1 3/4 lbs russet potatoes; 1/4 cup all-purpose flour; 1/2 cup freshly grated pecorino cheese or 1/2 cup parmesan cheese; fresh ground black pepper; 2 cups half-and-half

Servings: persons

2 tablespoons olive oil
1 lb bulk Italian sausage
2 onions, thinly sliced
1 large red bell pepper, seeded and cut into 1/3 inch strips
1 large green bell pepper, seeded and cut into 1/3 inch strips
coarse salt
2 cloves garlic, minced
1 teaspoon dried oregano
1 pinch crushed red pepper flakes
1 cup canned tomato with juice
1 3/4 lbs russet potatoes
1/4 cup all-purpose flour
1/2 cup freshly grated pecorino cheese or 1/2 cup parmesan cheese
fresh ground black pepper
2 cups half-and-half

1
Heat the oil in a large heavy skillet.
2
Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
3
Drain all but 1 tablespoon of fat off.
4
Add onions and bell peppers, season with salt and saute.
5
Add the garlic and cook for about 1 minute.
6
Add the oregano, crushed red pepper and tomatoes.
7
Stir, breaking up the tomatoes and cook until very thick.
8
Remove from the heat.
9
Heat the oven to 350 degrees F.
10
Grease a 3-quart casserole.
11
Peel the potatoes and cut them into 1/8 inch-thick slices.
12
Combine the flour with 1/4 cup of the cheese.
13
Place one-third of the potatoes in a layer in the casserole.
14
Season with salt and pepper and sprinkle with half the flour mix.
15
Spoon on half the sausage and peppers.
16
Repeat layers ending with potatoes and seasonings.
17
Pour in the half-and-half and cover the casserole with aluminum foil.
18
Bake for 45 minutes.
19
Uncover the casserole and push the potatoes down to submerge them.
20
Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
21
The top of the casserole will be a rich brown, and the dish will be very juicy.
22
Let rest for at least 20 minutes before serving.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb bulk Italian sausage, 2 onions, thinly sliced, 1 large red bell pepper, seeded and cut into 1/3 inch strips, and more.

Yes, Scalloped Potatoes With Sausage And Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scalloped Potatoes With Sausage And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions