Three great ingredients that go great together.
Photo by Iuliia Nedrygailova
SERVES 6
2 large russet potatoes, cut into ¼-inch slices (peeling is optional)
2 tablespoons olive oil
1 pound spicy ground pork sausage (or links with casing removed)
Kosher salt
Fresh ground black pepper
1 medium onion, peeled, halved and sliced
1 cup mini sweet bell pepper rings (or 1 red bell pepper, roughly chopped)
2 cloves garlic, minced
1–2 cups grated/shredded cheddar cheese (depending on preference)
Preheat oven to 400 F. In a large pot of boiling water, over medium heat, boil potato slices until tender but not breaking apart, about 8–10 minutes. In a large skillet, over medium heat, add 1 tablespoon oil. Crumble sausage and cook until meat is no longer pink, about 5 minutes. Remove cooked sausage to a plate and set aside. Drain potatoes, pat dry and arrange slices in a 9-by-13-inch baking dish and season lightly with salt and pepper. In the same skillet, sauté the onions and peppers until tender, about 3–4 minutes. Add garlic and sauté an additional minute. Add sausage, onions and peppers over potatoes and toss gently. Drizzle lightly with remaining oil and top with cheese. Bake in preheated oven, uncovered, until cheese is melted, 6–8 minutes.
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