Ingredients:
2 tablespoons olive oil
1 lb bulk Italian sausage
2 onions, thinly sliced
1 large red bell peppers, seeded and cut into 1/3 inch strips
1 large green bell peppers, seeded and cut into 1/3 inch strips
coarse salt
2 cloves garlic, minced
1 teaspoon dried oregano
1 pinch crushed red pepper flakes
1 cup canned tomatoes with juice
1 3/4 lbs russet potatoes
1/4 cup all-purpose flour
1/2 cup freshly grated pecorino cheese or 1/2 cup parmesan cheese
fresh ground black pepper
2 cups half-and-half
Directions:
Heat the oil in a large heavy skillet.
Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
Drain all but 1 tablespoon of fat off.
Add onions and bell peppers, season with salt and saute.
Add the garlic and cook for about 1 minute.
Add the oregano, crushed red pepper and tomatoes.
Stir, breaking up the tomatoes and cook until very thick.
Remove from the heat.
Heat the oven to 350 degrees F.
Grease a 3-quart casserole.
Peel the potatoes and cut them into 1/8 inch-thick slices.
Combine the flour with 1/4 cup of the cheese.
Place one-third of the potatoes in a layer in the casserole.
Season with salt and pepper and sprinkle with half the flour mix.
Spoon on half the sausage and peppers.
Repeat layers ending with potatoes and seasonings.
Pour in the half-and-half and cover the casserole with aluminum foil.
Bake for 45 minutes.
Uncover the casserole and push the potatoes down to submerge them.
Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
The top of the casserole will be a rich brown, and the dish will be very juicy.
Let rest for at least 20 minutes before serving.
Servings: 6
Time preparation: 25 min.
Time total: 105 min.