Baked Potato and Sausage Casserole with Creamy Dill Sauce
4 chicken eggs
200g (7/8 cup) sour cream
1 bunch spring onions, chopped
1 large tomato, sliced
500g (4 medium) potatoes, peeled and diced
150g (1 1/2 cups) mushrooms, sliced
1 medium onion, finely chopped
2 hunting sausages, sliced
50g (1/2 cup) grated Parmesan cheese
Vegetable oil (for cooking)
Salt and ground black pepper, to taste
For the Creamy Dill Sauce:
60g (1/4 cup) sour cream
40g (3 tablespoons) mayonnaise
1 bunch fresh dill, finely chopped
1 cucumber, grated
3 garlic cloves, minced
Salt and ground black pepper, to taste
Prepare the Casserole:
Preheat the oven to 180°C (355°F). In a large bowl, whisk together eggs and 200g sour cream. Season with salt and pepper. Add chopped spring onions and sliced tomato. Set aside. Heat vegetable oil in a skillet over medium heat. Cook diced potatoes for about 5 minutes, stirring occasionally. Add mushrooms and chopped onion to the skillet. Cook for another 5 minutes until softened. Season with salt and pepper. Transfer the potato and mushroom mixture into a baking dish. Arrange the sausage slices on top. Pour the egg and sour cream mixture over the sausage and vegetables. Sprinkle Parmesan cheese on top. Bake for 35 minutes, or until the top is golden brown and the eggs are fully set….
