This recipe came from a cookbook I received called Bake Until Bubbly. My Papou almost always got me a cookbook for Christmas, and after he passed away, this was a cookbook my mom found in his house, and she figured it was most likely meant for me. It’s a pretty good cookbook, I wish it had pictures of the dishes, but I do like that it’s dishes made more from scratch, not from a lot of processed foods. For this Sausage & Potato Pie, I end up not following the recipe exactly, but pretty close.
Sausage & Potato Pie
What you need:
2 1/2 pounds potatoes, peeled and diced. I prefer Yukon Gold, but a lot of times use Russet.
1 large egg
1 lb Italian sausage, casings removed
1 small onion, chopped
1/4 lb fresh mozzarella cheese, cut into cubes OR 1/2 cup shredded mozzarella
1/2 cup plus 1 Tbsp grated Parmesan cheese
2 Tbsp finely chopped fresh parsley OR 1 Tbsp dried parsley
How to make it:
Preheat your oven to 350 F. Spray a 9 inch deep dish glass pie pan.
Place the potatoes in a large pot and cover with water. Bring to a boil, and cook at a gentle boil until potatoes are soft. Drain, and return to pot. Blend egg into potatoes until smooth.
Meanwhile, in a large skillet, break up the sausage and cook until browned. Add onion to the pan and cook until onions are translucent. Use a slotted spoon and add sausage and onion to potatoes.
Add in mozzarella cheese, 1/2 cup Parmesan, and parsley, and mix well. Spoon the mixture into the pie pan, forming a smooth, flat surface on top. Sprinkle the 1 Tbsp Parmesan over the top. Bake for 40 minutes, or until golden brown. Remove from oven and cool for 5 minutes.
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