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Smoked Sausage and Potato Casserole with Peppers, fall casserole recipes comfort
Brittany Stage

Smoked Sausage and Potato Casserole with Peppers

Sliced smoked sausage, par-cooked Yukon Gold potatoes, and bell peppers bake together in a quick mustard-cream sauce for a hearty one-pan fall dinner. It comes together in under an hour and feeds four to five people with very little fuss.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs smoked kielbasa or andouille sausage sliced into 1/2-inch coins
  • 2 lbs Yukon Gold potatoes cut into 3/4-inch cubes, about 5 medium potatoes
  • 2 large bell peppers any color, seeded and diced into 1-inch pieces
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • microwave-safe bowl
  • small mixing bowl
  • cutting board and knife

Method
 

  1. Preheat your oven to 400 degrees F. Lightly grease a 9x13 inch baking dish with cooking spray or a drizzle of olive oil.
  2. Place the cubed potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover the bowl loosely with a damp paper towel and microwave on high for 4 minutes. The potatoes should be just starting to soften but not fully cooked through. Drain any remaining water and set aside. This step is what keeps the potatoes from being underdone when everything else is ready.
  3. In a small bowl, whisk together the heavy cream, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until smooth. Set the sauce aside.
  4. Add the par-cooked potatoes, sliced sausage, diced bell peppers, onion, and minced garlic to the prepared baking dish. Drizzle with the olive oil and toss everything together to coat. Spread the mixture into as close to a single layer as you can manage. Crowding the pan leads to steaming rather than roasting, so resist the urge to pile things up.
  5. Pour the mustard-cream sauce evenly over the top and toss gently one more time to make sure everything is coated. Give the pan a light shake to settle the ingredients.
  6. Bake uncovered for 30 to 35 minutes, stirring once at the 20-minute mark. The potatoes should be completely tender when pierced with a fork, the sausage edges should have some color, and the sauce should be bubbling and slightly thickened around the edges.
  7. Remove from the oven and let the casserole rest for 5 minutes before serving. Scatter the chopped parsley over the top and bring the pan straight to the table.

Notes

Andouille sausage will give this dish noticeably more heat than kielbasa. If you are cooking for kids or people who prefer mild food, kielbasa is the better call. Leftovers keep in the fridge for 4 days and reheat well in a skillet with a splash of chicken broth.