500g Italian sausage meat (remove skins if using sausages)
2 tablespoons olive oil
2 onions, thinly sliced
1 large red bell pepper, cored, seeded, and cut into 1/3-inch strips
1 large green bell pepper, cored, seeded, and cut into 1/3-inch strips
2 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1 can plum tomatoes, with their juices
100g plain flour
100g freshly grated Parmesan cheese
Freshly ground black pepper
200ml whole milk
200ml single cream
Heat the oil in a large heavy frying pan over medium heat until shimmering.
Crumble in the sausage and cook, stirring and breaking up the meat with the side of your spoon, until it loses its pink color.
Spoon off all but about a tablespoon of the fat.
Add the onions and bell peppers, season with salt, and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
Add a tablespoon or two of water if the pan dries out and the vegetables start to stick.
Add the garlic and cook for about 1 minute, until fragrant.
Then add the oregano, crushed red pepper and tomatoes.
Stir and break up the tomatoes with the side of your spoon and cook until very thick, about 7 minutes.
Remove from the heat.
Preheat the oven to 180 degrees C (Gas Mark 4).
Grease a medium to large sized casserole dish.
Peel the potatoes and cut them into 1/8-inch-thick slices.
Combine the flour with 1/4 cup of the cheese.
Place one-third of the potatoes in a layer in the casserole.
Season with salt and pepper and sprinkle with half the flour mix.
Spoon on half the sausage and peppers.
Again, layer potatoes, with salt and pepper, the rest of the flour mixture, and the rest of the sausage and peppers.
Top with a layer of potatoes and season with salt and pepper.
Pour in the milk and cream and cover the casserole with aluminum foil.
Bake for 45 minutes.
Uncover the casserole and push the potatoes down with a spatula or the back of spoon to submerge them.
Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
The top of the casserole will be a rich brown, the potatoes easily pierced with a knife, and the dish will be very juicy.
Let it rest for at least 20 minutes before serving.
You may also like these recipe ideas