Sausage and potato casserole with spring vegetables


2 lbs (900g) potatoes, peeled and sliced into thin rounds

1 lb (450g) sausages (Italian, breakfast, or your favorite variety)

1 bunch of asparagus, trimmed and cut into 1-inch pieces

1 medium onion, finely chopped

1 cup peas (fresh or frozen)

2 cloves garlic, minced

1 cup heavy cream

1 cup chicken or vegetable broth

1 cup grated cheddar cheese

2 tbsp olive oil

Fresh parsley or chives, chopped (for garnish)

Salt and pepper, to taste


Preheat Oven Preheat your oven to 375°F (190°C).

Cook Sausages In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausages and cook until browned and fully cooked through. Remove from the skillet, slice them into rounds, and set aside.

Prepare Vegetables In the same skillet, add another tablespoon of olive oil if needed, and sauté the onions until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Layer the Casserole

Lightly grease a 9×13 inch (23×33 cm) baking dish.

Layer half of the sliced potatoes on the bottom of the dish.

Add half of the sliced sausages on top of the potatoes.

Sprinkle half of the asparagus pieces and peas over the sausages.

Repeat the layers with the remaining potatoes, sausages, asparagus, and peas.

Prepare the Sauce In a medium bowl, mix together the heavy cream and chicken or vegetable broth. Season with salt and pepper to taste. Pour this mixture evenly over the layered casserole.


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