Scalloped Potatoes with Sausage and Peppers
Ingredients
- 2 tbsp olive oil
- 1 lb sweet Italian sausage, casings removed
- 2 medium onions, thinly sliced
- 1 large red bell pepper, cut into ⅓-inch strips
- 1 large green bell pepper, cut into ⅓-inch strips
- 2 clove garlic, minced
- 1 tsp dried oregano
- 0.3 tsp crushed red pepper
- 1 cup canned diced tomatoes with juice
- 1 0.8 lb russet potatoes
- 0.3 cup all-purpose flour
- 0.5 cup freshly grated Pecorino or Parmesan cheese, divided
- 2 cup half-and-half
Instructions
- 1
Heat the oil in a large heavy skillet over medium heat. Crumble in the sausage and cook, breaking it up, until it loses its pink color. Spoon off all but about 1 tablespoon of the fat.
- 2
Add the onions and bell peppers, season with salt, and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- 3
Add the garlic and cook 1 minute until fragrant. Add oregano, crushed red pepper, and tomatoes. Cook until the mixture is very thick, about 7 minutes. Remove from heat.
- 4
Preheat oven to 350°F. Grease a 3-quart casserole dish.
- 5
Peel the potatoes and cut into ⅛-inch-thick slices. Combine the flour with ¼ cup of the cheese.
- 6
Place one-third of the potatoes in a layer in the casserole. Season with salt and pepper and sprinkle with half the flour-cheese mixture. Spoon on half the sausage and peppers.
- 7
Add another layer of potatoes, season with salt and pepper, add the rest of the flour-cheese mixture, and the rest of the sausage and peppers. Top with a final layer of potatoes.
- 8
Pour in the half-and-half and cover the casserole with aluminum foil. Bake for 45 minutes.
- 9
Uncover and push the potatoes down with a spatula to submerge them. Sprinkle with the remaining ¼ cup cheese and bake for another 40 minutes until the top is rich brown.
- 10
Let rest at least 20 minutes before serving.