Scalloped Potatoes with sausage and peppers
(from bowden’s recipe box)
Nice comfort food – takes a long time to cook
Source: One Potato, Two Potato
Prep time: 10 minutes
Cook time: 130 minutes
Serves 6 people
Categories: Main dishes
Ingredients
- 2 Tb Olive Oil
- 1 lb sweet Italian Sausage
- 2 onions, thinly sliced
- 1 large red bell pepper, cut into 1/3 inch slices
- 1 large green bell pepper, cut into 1/3 inch slices
- Salt
- 2 cloves garlic, minced
- 1 tsp dried oregano
- pinch crushed red pepper
- 1 cup canned tomatoes with their juices
- 1 3/4 pounds all-purpose or russet potatoes
- 1/4 cup flour
- 1/2 cup freshly grated Parmesan cheese
- Fresh ground black pepper
- 2 cups half and half
Directions
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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.
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Add the onions and 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 the spoon and cook until very thick, about 7 minutes. Remove from heat.
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Heat the oven to 350 degrees, Grease a 3 qt casserole.
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Peel the potatoes and cut them into 1/8 inch slices. Combine the flour with 1/4 cup of cheese.
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Place one third of the potatoes in a layer in the casserole. Season with salt and pepper and sprinkle with half the flour mixture. Spoon on half of the sausage and peppers. Again, layer potatoes with salt and pepper, the rest of the flour mix, 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. Bake for 45 minutes.
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Uncover the casserole and push the potatoes down with a spatula or the back of a spoon to submerge them. Sprinkle with the remaining 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.