Scalloped Potatoes with Sausage and Peppers
Indulge in the ultimate comfort food with this irresistible Scalloped Potatoes with Sausage and Peppers recipe! Layers of thinly sliced russet potatoes, savory Italian sausage, and sautéed bell peppers and onions are smothered in a rich, creamy cheddar-Parmesan cheese sauce, then baked to golden, bubbling perfection. This hearty dish combines the rustic charm of a classic potato casserole with the bold flavors of spiced sausage and sweet peppers, making it an ideal centerpiece for family dinners or holiday gatherings. With its velvety texture, vibrant colors, and satisfying depth of flavor, this recipe is sure to become a crowd-pleasing favorite. Perfect for feeding a crowd, these cheesy scalloped potatoes are comforting, flavorful, and a surefire way to elevate your next meal!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 pound Ground Italian sausage
- 2 medium Bell peppers (any color)
- 1 large Yellow onion
- 3 cloves Garlic
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 1 cup Chicken broth
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a light coating of butter.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
Heat a large skillet over medium heat and add the olive oil. Cook the sausage, breaking it up into small pieces, until browned and fully cooked. Remove the sausage to a plate lined with paper towels to drain excess grease.
In the same skillet, add the diced onion and bell peppers. Sauté for 5-7 minutes, until softened. Mince the garlic, add it to the skillet, and cook for an additional minute. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture begins to bubble and turn light golden (this forms the roux).
Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in the cheddar cheese, half of the Parmesan cheese, paprika, salt, and black pepper until the cheese is fully melted and incorporated. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potato slices in the prepared baking dish, slightly overlapping the edges.
Top the potatoes with one-third of the cooked sausage, sautéed peppers and onions, and cheese sauce. Repeat the layers two more times, finishing with a generous layer of the cheese sauce on top.
Sprinkle the remaining Parmesan cheese evenly over the dish.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Allow the dish to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.5 g | 396% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 10685 mg | 465% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 62.1 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3666 mg | 282% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 9532 mg | 203% | |
*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.
