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Sausage, Pepper, and Potato Bake
Sausage, Pepper, and Potato Bake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious and affordable sausage, pepper, and potato bake with flavorful kielbasa, bell peppers, potatoes, and onions. A must-try dish with a mouthwatering sauce.
Ingredients:
  • 3 tablespoons olive oil, separated
  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), washed and unpeeled
  • 1 teaspoon kosher salt, separated
  • 1/4 teaspoon ground black pepper, separated
  • 5 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon whole grain mustard
  • 1 clove garlic, peeled and crushed
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  • 1 (14-ounce) package kielbasa (or Polish sausage), sliced into thin rounds about 1/4-inch thick
Instructions:
  • Preheat the oven to 400°F and prepare the pan by greasing a 9- x13-inch baking dish with 1 tablespoon of olive oil to create a crisp crust for the potatoes.
  • Thinly slice the potatoes to about 1/8-inch thick using a mandoline if needed. Fan the potatoes slightly in the dish, overlapping them to create four rows. Sprinkle with 1/2 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Bake for 30 minutes.
  • Prepare the vinaigrette by mixing vinegar, 2 tablespoons of olive oil, both mustards, rosemary, garlic, and the remaining salt and pepper in a glass jar with a tight-fitting lid. Shake vigorously until well combined. If using a bowl, whisk or blend until smooth. Set aside.
  • Carefully arrange peppers, onions, and sausage on top of the potatoes in the dish. Give the vinaigrette another shake and pour over the casserole evenly.
  • Continue baking the dish for another 30 minutes, or until a knife easily slides into the center of a potato.
  • Cool and serve: Take the dish out of the oven and let it cool for 5 minutes before serving. Leftovers can be stored in a covered container in the fridge for up to two days.

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