Cheesy Baked Potatoes With Sausage

Table of Contents

Preheat the Oven: Start by preheating your oven to 180°C (350°F).
Slice and Season the Potatoes: Peel 5 medium potatoes and slice them into thin rings. In a large bowl, coat the potato slices with a drizzle of olive oil, salt, ground black pepper, herbs de Provence, and sweet paprika if using. Ensure the potatoes are evenly coated with the seasoning.
Bake the Potatoes: Arrange the seasoned potatoes in a greased baking dish, spreading them out in an even layer. Bake the potatoes in the preheated oven for 30 minutes or until they begin to soften and turn slightly golden.

Mix the Eggs: In a mixing bowl, crack 4 large eggs and add 1 tablespoon of mayonnaise. Beat the eggs until well combined and frothy. Season with a pinch of salt and ground black pepper.
Set Aside: Keep the beaten eggs aside as you prepare the other components of the dish.

Heat the Olive Oil: In a large skillet, heat a little olive oil over medium heat.
Cook the Onions: Add the diced onion (1 medium) to the pan and sauté until they become translucent, about 5 minutes.
Add Garlic, Carrots, and Peppers: Stir in the minced garlic (1 medium clove), chopped carrot (1 large), and diced red bell pepper (1 medium). Season with salt, black pepper, and a bit of paprika. Cook for an additional 5-7 minutes or until the vegetables are soft and fragrant.

Melt the Butter: In a small saucepan, melt 60 g (2.1 oz) of butter over medium heat.
Create the Roux: Once the butter is melted, add 50 g (1.8 oz) of flour to the pan. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a smooth roux.
Add the Milk: Slowly pour in 400 ml (13.5 fl oz) of milk, stirring continuously to prevent lumps from forming. Continue cooking until the sauce thickens, about 5-7 minutes.
Season the Sauce: Season the sauce with salt and black pepper to taste. Once thickened, remove the sauce from the heat.

Layer the Potatoes: Remove the partially baked potatoes from the oven. Pour the beaten egg mixture evenly over the potatoes.
Add Sausages and Vegetables: Arrange the sliced sausages (2) over the egg-covered potatoes. Then, spoon the sautéed vegetables (onions, garlic, carrots, and peppers) evenly on top.
Pour the Sauce: Drizzle the prepared white sauce over the entire casserole, ensuring it spreads evenly across the dish.
Top with Cheese: Finally, sprinkle 100 g (3.5 oz) of grated mozzarella cheese over the top of the casserole.

Return to the Oven: Place the casserole back into the oven and bake at 180°C (350°F) for an additional 30 minutes or until the top is golden brown and bubbling.
Garnish and Serve: Once baked, remove the casserole from the oven and let it sit for a few minutes to cool slightly. Garnish with chopped green onions for a fresh, vibrant finish.

Serve this Potatoes and Eggs casserole warm, accompanied by a crisp green salad or steamed vegetables.
Add a slice of crusty bread on the side to soak up the delicious sauce.
For extra richness, top each serving with a dollop of sour cream or Greek yogurt.
Pair with a glass of white wine or your favorite beverage to complement the dish’s rich flavors.

Even Slicing: Ensure the potato slices are of uniform thickness to cook evenly in the oven.
Add Extra Veggies: Customize the dish by adding your favorite vegetables, like zucchini, spinach, or mushrooms.
Spice It Up: For a spicy kick, add some crushed red pepper flakes or diced jalapeños to the vegetable sauté.
Cheese Variety: Experiment with different types of cheese such as cheddar, gouda, or even blue cheese for a unique flavor twist.