Potato and Sausage Hotpot
Warm, hearty, and bursting with cozy flavors, this Potato and Sausage Hotpot is the ultimate comfort food perfect for family dinners or chilly evenings. Layers of tender, buttery potatoes are paired with savory, golden-browned sausage and a medley of aromatic vegetables, all simmered in a rich and flavorful chicken or vegetable stock. Fresh thyme and bay leaves elevate the dish with an herby aroma, while an optional sprinkle of melted cheese takes the indulgence to the next level. Baked to perfection in a single pan, this easy and satisfying recipe offers a delicious mix of creamy, crispy, and savory textures with every bite. Serve it on its own or with a side of crusty bread for a complete, soul-warming meal that’s sure to become a household favorite. Keywords: potato and sausage hotpot, hearty recipes, comfort food, one-pan recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 1000 grams Potatoes
- 500 grams Sausages (pork or chicken)
- 1 large Yellow onion
- 2 medium Carrots
- 3 pieces Garlic cloves
- 500 milliliters Chicken or vegetable stock
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 sprigs Fresh thyme
- 2 pieces Bay leaves
- 50 grams Grated cheese (optional, for topping)
Instructions
Preheat your oven to 180°C (356°F).
Peel and thinly slice the potatoes into 3-4mm rounds. Set aside in a bowl of cold water to prevent browning.
Slice the sausages into bite-sized pieces, and finely chop the onion, garlic, and carrots.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or pan over medium heat. Add the sausage pieces and cook until browned on all sides. Remove them from the pan and set aside.
Add the remaining tablespoon of olive oil and the butter to the same pan. Stir in the onions, garlic, and carrots. Cook for 5-7 minutes, or until softened and lightly golden.
Season the vegetables with salt, pepper, and thyme leaves stripped from their stems. Add the bay leaves for extra flavor.
Pour in the chicken or vegetable stock and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
Drain the potato slices and pat them dry with a clean kitchen towel.
In the skillet, arrange half the potato slices in an even layer over the vegetable mixture. Scatter the browned sausage pieces over the potatoes, then layer the remaining potato slices on top.
Cover the skillet tightly with aluminum foil or a lid and transfer it to the preheated oven. Bake for 40 minutes.
After 40 minutes, remove the foil/lid. For an optional golden and cheesy topping, sprinkle grated cheese over the top layer of potatoes before returning the dish to the oven.
Bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove the hotpot from the oven and let it rest for 5 minutes before serving. Discard the bay leaves before plating.
Serve hot as a standalone dish or with a side of crusty bread.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
