Scalloped Potatoes With Sausage And Peppers

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.