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Sausage, Pepper, and Potato Bake

Sausage, Pepper, and Potato Bake
  • Meal


  • Cusine



3 tablespoons olive oil, separated

1 1/2 pounds Yukon gold potatoes , 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 , sliced into thin rounds about 1/4-inch thick


Preheat your oven to 400 degrees F and prep the pan. Pour 1 tablespoon of the olive oil into an 9x13 baking dish and use your hand, or a brush, to grease the bottom and sides of the dish. This oil will help create a crisp crust on the bottom of the baked potatoes. Prep and start baking the potatoes: Thinly slice the potatoes to about 1/8-inch thick; use a mandoline if needed. Try to keep the potato slices together as you cut as this makes it easier to assemble them in the dish. Fan the potatoes slightly in the dish, overlapping them like a fallen set of dominoes in the pan and creating four rows of potatoes. Sprinkle with 1/2 teaspoon of kosher salt and an 1/8 teaspoon of the black pepper. Bake the potatoes for 30 minutes. Make the vinaigrette: Combine the vinegar, 2 tablespoons olive oil, both mustards, rosemary, garlic, and the remaining salt and pepper in a glass jar with a tight-fitting lid (or in a bowl). Shake the ingredients together vigorously until combined. If you’re making the dressing in a bowl, use a whisk or an immersion blender to combine. Set this aside. Add the peppers, onions, and sausage to the dish: Carefully remove the dish of potatoes from the oven and evenly arrange the peppers, then the onions, and lastly, the sausage, on top of the potatoes. Give the dressing another vigorous shake and pour evenly over the top of the casserole. Bake the dish: Return the dish to the oven and bake for an additional 30 minutes, or until a knife inserted into the middle of a potato offers no resistance. Cool and serve: Remove the dish from the oven and cool for 5 minutes before serving. Leftovers will keep in a covered container for up to two days in the fridge.