Prepare the Potatoes:
Preheat your oven to 180°C (350°F).
Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
Spread the potatoes in a greased baking dish and bake for 30 minutes until slightly tender.
Prepare the Eggs:
In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper.
Prepare the Vegetables:
In a pan, heat a little olive oil and sauté the chopped onion until translucent.
Add minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook until the vegetables are soft.
Prepare the Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, then season with salt and black pepper.
Assemble the Casserole:
Take the partially baked potatoes out of the oven. Pour the egg mixture evenly over the potatoes.
Layer the sautéed vegetables and sliced sausages on top.
Pour the prepared sauce over the casserole and sprinkle with grated mozzarella cheese.
Bake:
Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, until the top is golden and bubbly.
Garnish and Serve:
Sprinkle chopped green onions on top before serving. Enjoy the casserole hot.
Serving Suggestions:
Serve with a fresh green salad or steamed vegetables.
Pair with a slice of crusty bread to soak up the delicious sauce.
Top with a dollop of sour cream for added richness.
Accompany with a glass of white wine or your favorite beverage.
Cooking Tips:
Ensure the potatoes are sliced evenly to cook uniformly.
You can substitute the sausages with chicken or ham for a different flavor.
For a spicier version, add a pinch of chili flakes to the vegetable mix.
To make the sauce extra smooth, strain it before pouring over the casserole.
Nutritional Benefits:
Potatoes: High in potassium and fiber, promoting heart health.
Eggs: A great source of protein and essential vitamins.
Carrots & Bell Pepper: Rich in vitamins A and C, supporting immune health.
Mozzarella Cheese: Provides calcium for strong bones.
Dietary Information:
Vegetarian: Substitute sausages with a plant-based alternative.
Gluten-Free: Use gluten-free flour for the sauce.
Nut-Free: Yes, as prepared.
Dairy-Free: Substitute butter and milk with plant-based alternatives.
Nutritional Facts (Per Serving):
(Assuming 6 servings)
Calories: 350 kcal
Protein: 15 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 4 g
Sugar: 4 g
Storage:
Room Temperature: Best consumed immediately after baking.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual portions for up to 2 months. Reheat thoroughly before serving.
Why You’ll Love This Recipe:
The combination of creamy sauce and melted cheese creates a comforting and satisfying dish.
Versatile and adaptable to different dietary needs and preferences.
Easy to prepare, making it perfect for weeknight dinners or meal prep.
Packed with vegetables and protein, offering a balanced and nutritious meal.
Conclusion:
This Baked Potato and Sausage Casserole with Mozzarella is a comforting, flavorful dish that is sure to become a family favorite. The rich, creamy sauce and the melty mozzarella cheese perfectly complement the tender potatoes and savory sausages. Whether you’re serving it as a main dish or as part of a larger meal, this casserole is both satisfying and nourishing. Try it out, and you’ll love the combination of flavors and the ease of preparation.
Frequently Asked Questions (FAQs):
Can I use a different type of cheese?
Yes, cheddar or gouda would work well in this recipe.
Can I make this casserole ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.
What can I use instead of sausages?
You can substitute with cooked chicken, ham, or even a vegetarian sausage alternative.
How do I make this dish gluten-free?
Use gluten-free flour in the sauce to make it gluten-free.
Can I add other vegetables to the casserole?
Yes, mushrooms, zucchini, or spinach would be great additions.
Can I use a different type of potato?
Yes, sweet potatoes or red potatoes can be used for a different flavor.
Is it possible to make this dish dairy-free?
Substitute the butter and milk with plant-based alternatives, and use dairy-free cheese.
How do I know when the casserole is done?
The top should be golden brown, and the sauce should be bubbling around the edges.
Can I freeze the leftovers?
Yes, freeze individual portions for up to 2 months. Reheat in the oven or microwave.
What should I do if the sauce is too thick?
Add a little more milk while cooking the sauce to reach your desired consistency.
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