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Scalloped Potatoes w/Sausage & Peppers




Source of Recipe


Internet


List of Ingredients




2 tablespoon - olive oil
1 pound - sweet Italian sausage casings removed
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
some - course salt
2 - garlic cloves minced
1 teaspoon - dried oregano
1 pinch - crushed red pepper
1 cup - canned tomatoes with juices
1 3/4 pound - all purpose potatoes
1/4 cup - all purpose flour
1/2 cup - Pecorino or Parmesan cheese freshly grated
some - black pepper freshly ground
2 cup - half and half


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.
Add the onions and bell 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 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 your spoon, and cook until very thick, about 7 minutes. Remove from the heat.
Heat the oven to 350 degrees. Grease a 3-quart casserole. Peel the potatoes, and cut them into 1/8-inch-thick slices. Combine the flour with 1/4 cup 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 minutes.
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 cup cheese, and bake for another 40 minutes or so.
The top of the casserole will be a rich brown, the potatoes soft, and the dish juicy. Let it rest for 20 minutes before serving.


Yields 4 - 6 servings


Recipe