Recipe Background
For the meat-and-potatoes lovers, you need a casserole that's as meaty as you imagine and with plenty of potatoes! Sausage Potato Casserole takes browned, savory sausages and tender vegetables and braises them in chicken broth for an extra savory flavor. On top, a fluffy, golden-brown potato crust coated in seasoned olive oil. Just makes you say "wow," doesn't it? Sausage Potato Casserole gets right to the point when it comes to deliciousness, so you probably won't need to worry about leftovers.
For the meat-and-potatoes lovers, you need a casserole that's as meaty as you imagine and with plenty of potatoes! Sausage Potato Casserole takes browned, savory sausages and tender vegetables and braises them in chicken broth for an extra savory flavor. On top, a fluffy, golden-brown potato crust coated in seasoned olive oil. Just makes you say "wow," doesn't it? Sausage Potato Casserole gets right to the point when it comes to deliciousness, so you probably won't need to worry about leftovers.
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil divided
- 1 pound link sausage
- 1 large carrot chopped or 8-10 baby carrots
- 3 bell peppers chopped
- 2 tomatoes quartered
- 1 onion cut into big chunks
- 5 cloves garlic sliced
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/3 cup fresh parsley chopped
- 1/2 cup chicken broth
- 2 potatoes sliced into 1/4-1/2-inch rounds
- salt to taste
- pepper to taste
- 1 cup panko breadcrumbs optional
- 1/3 cup parmesan mozzarella, or Italian cheese blend
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch casserole dish.
- Heat 2 tablespoons of the olive oil in a large skillet.
- Add the sausages to the hot oil and brown on all sides, about 3-4 minutes per side.
- Transfer the sausages to a plate and cut them into your preferred size.
- Place the browned sausages, the carrots, the bell peppers, the tomatoes, and the onion in the prepared casserole dish.
- In a separate bowl, mix the remaining olive oil with the garlic, the red chili flakes, the dried oregano, the dried thyme, the dried rosemary, the dried basil, and the parsley.
- Drizzle 1/4 of the seasoned olive oil over the sausage and the veggies in the casserole dish.
- Pour the chicken broth into the casserole dish.
- Toss the potato slices with the remaining seasoned olive oil.
- Arrange the potato slices on top of the sausage and the veggies in a layer.
- Season the potato layer with the salt and the pepper.
- Sprinkle the breadcrumbs and the cheese over the potatoes.
- Bake until the potatoes are cooked and the sausage is cooked through to 145 degrees F, about 45-50 minutes. Cover the casserole with foil if it starts to brown too quickly.
- Serve.
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