purple.alien.giraffe
Executive Chef
Potato and Italian Sausage Bake
This is not a low calory dish. You probably can figure that out just by the title. It is a really tastey dish and is good as a side to a large green salad (or other veggie heavy dish).
You will need a 9" x 9" baking dish. I used a ceramic casserole dish and that worked well.
1/2 lb sweet or mild Italian bulk sausage
Potatoes, any kind (I used 8 small to medium yukon golds but the number of potatoes you need will vary depending on potato size), thinly sliced, enough for three layers in your baking dish
2/3 cup sweet red pepper, finely chopped
1/2 medium yellow onion (about baseball size), thinly sliced
About 1 tblsp minced or crushed garlic
3, 1/2 tsp oregano (there are three layers, you need 1/2 tsp for each)
3, 1/2 tsp basil (there are three layers, you need 1/2 tsp for each)
1/4 cup grated asiago
1/2 cup grated parmesan split into two equal portions
Flour
Milk or cream
Lightly brown the sausage, breaking it up into small chunks and crumbles as it cooks. When finished, drain extremely well and set aside to cool. Slice, chop, mince, etc. the peppers, onions, garlic, and potatoes. Grate the cheese.
Preheat the oven to 350 F.
Lightly oil or butter the sides and bottom of your baking dish. Sprinkle flour into dish and shake around to coat the bottom and sides. It's OK if there is a small amount of loose flour left.
Begin with a layer of potatoes on the bottom of the dish. The layer doesn't have to be overlapping, you can leave little gaps. Sprinkle 1/3 of the sausage over the potatoes, letting some of it settle into the gaps. Sprinkle in half of the garlic making sure to get a little all over the layer. Sprinkle in 1/3 of the red pepper. Dust all of this with a small amount of flour (like you would for scallop potatoes). The flour should lightly coat everything without being so thick that you can't see the ingredients underneath. Now sprinkle half the parmesan cheese, 1/2 tsp oregano, and 1/2 tsp basil over the layer. Layer on 1/3 of the thinly sliced onions.
For the next layer, repeat the above process but use the 1/4 cup asiago in place of the parmesan. For the final layer, repeat the process again only without the garlic and using the remaining parmesan.
Once the layers are finished, gently pour in milk or cream, just enough to come up the sides and just barely cover the top layer of potatoes. Bake at 350 F for 30 minutes, then turn the oven up to 400 F and bake for another 20 minutes or until potatoes are tender. Remove from oven and let cool for 10 to 15 minutes to give it time to set up (this is the hardest part because it smells really good). Cut, serve, and enjoy.
This is not a low calory dish. You probably can figure that out just by the title. It is a really tastey dish and is good as a side to a large green salad (or other veggie heavy dish).
You will need a 9" x 9" baking dish. I used a ceramic casserole dish and that worked well.
1/2 lb sweet or mild Italian bulk sausage
Potatoes, any kind (I used 8 small to medium yukon golds but the number of potatoes you need will vary depending on potato size), thinly sliced, enough for three layers in your baking dish
2/3 cup sweet red pepper, finely chopped
1/2 medium yellow onion (about baseball size), thinly sliced
About 1 tblsp minced or crushed garlic
3, 1/2 tsp oregano (there are three layers, you need 1/2 tsp for each)
3, 1/2 tsp basil (there are three layers, you need 1/2 tsp for each)
1/4 cup grated asiago
1/2 cup grated parmesan split into two equal portions
Flour
Milk or cream
Lightly brown the sausage, breaking it up into small chunks and crumbles as it cooks. When finished, drain extremely well and set aside to cool. Slice, chop, mince, etc. the peppers, onions, garlic, and potatoes. Grate the cheese.
Preheat the oven to 350 F.
Lightly oil or butter the sides and bottom of your baking dish. Sprinkle flour into dish and shake around to coat the bottom and sides. It's OK if there is a small amount of loose flour left.
Begin with a layer of potatoes on the bottom of the dish. The layer doesn't have to be overlapping, you can leave little gaps. Sprinkle 1/3 of the sausage over the potatoes, letting some of it settle into the gaps. Sprinkle in half of the garlic making sure to get a little all over the layer. Sprinkle in 1/3 of the red pepper. Dust all of this with a small amount of flour (like you would for scallop potatoes). The flour should lightly coat everything without being so thick that you can't see the ingredients underneath. Now sprinkle half the parmesan cheese, 1/2 tsp oregano, and 1/2 tsp basil over the layer. Layer on 1/3 of the thinly sliced onions.
For the next layer, repeat the above process but use the 1/4 cup asiago in place of the parmesan. For the final layer, repeat the process again only without the garlic and using the remaining parmesan.
Once the layers are finished, gently pour in milk or cream, just enough to come up the sides and just barely cover the top layer of potatoes. Bake at 350 F for 30 minutes, then turn the oven up to 400 F and bake for another 20 minutes or until potatoes are tender. Remove from oven and let cool for 10 to 15 minutes to give it time to set up (this is the hardest part because it smells really good). Cut, serve, and enjoy.
Last edited: