Sausage, Pepper, and Potato Bake

This Sausage, Pepper, and Potato Bake is a crowd-pleasing and budget-friendly meal that still feels indulgent. Look for kielbasa on sale and round it out with peppers, potatoes, and onions. Don't skip the sauce - it's what makes the whole dish!

  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: 4 servings (or 6 with other side dishes)

Ingredients

  • 3 tablespoons olive oil, separated
  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), washed and unpeeled
  • 1 teaspoon kosher salt, separated
  • 1/4 teaspoon ground black pepper, separated
  • 5 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon whole grain mustard
  • 1 clove garlic, peeled and crushed
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  • 1 (14-ounce) package kielbasa (or Polish sausage), sliced into thin rounds about 1/4-inch thick

Method

1 Preheat your oven to 400°F and prep the pan. Pour 1 tablespoon of the olive oil into an 9x13 baking dish and use your hand, or a brush, to grease the bottom and sides of the dish. This oil will help create a crisp crust on the bottom of the baked potatoes.

Kielbasa Potato Bake add the oil to the pan

2 Prep and start baking the potatoes: Thinly slice the potatoes to about 1/8-inch thick; use a mandoline if needed. Try to keep the potato slices together as you cut as this makes it easier to assemble them in the dish.

Fan the potatoes slightly in the dish, overlapping them like a fallen set of dominoes in the pan and creating four rows of potatoes. Sprinkle with 1/2 teaspoon of kosher salt and an 1/8 teaspoon of the black pepper.

Bake the potatoes for 30 minutes.

Sausage Potato Casserole slice the potatoes Smoked Sausage and Potato Bake layer the potatoes

3 Make the vinaigrette: Combine the vinegar, 2 tablespoons olive oil, both mustards, rosemary, garlic, and the remaining salt and pepper in a glass jar with a tight-fitting lid (or in a bowl).

Shake the ingredients together vigorously until combined. If you’re making the dressing in a bowl, use a whisk or an immersion blender to combine. Set this aside.

Potato Casserole with Sausage and Peppers add the oil

4 Add the peppers, onions, and sausage to the dish: Carefully remove the dish of potatoes from the oven and evenly arrange the peppers, then the onions, and lastly, the sausage, on top of the potatoes.

Give the dressing another vigorous shake and pour evenly over the top of the casserole.

Sausage Potato Casserole add the peppers Smoked Sausage and Potato Bake layer the sausage Smoked Sausage and Potato Bake add the dressing

5 Bake the dish: Return the dish to the oven and bake for an additional 30 minutes, or until a knife inserted into the middle of a potato offers no resistance.

6 Cool and serve: Remove the dish from the oven and cool for 5 minutes before serving. Leftovers will keep in a covered container for up to two days in the fridge.

Potato Casserole with Sausage and Peppers bake the dish

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Comments

  • Isabelle

    Very easy recipe and pretty good; possibly more appropriate for a side dish than a main dish. Wondering if there could be an adjustment on the vinegar? it kind of took over the flavor of the dish, and wondering if others felt the same?

    xxxxxyyyyy

    • Marta Rivera

      I don’t know of many side dishes that have meat, potatoes, and veggies, but I’d suggest doubling the recipe and serve larger portions?
      The vinaigrette is a basic vinaigrette dressing so vinegar is going be a prominent flavor. If you’re not a fan of homemade vinaigrettes, you can reduce the amount of vinegar by 1 tablespoon.

    • Kay

      It definitely overpowered everything for me. I should have known better because I don’t tend to like vinegar, but this was especially vinegary in my opinion. But I did make it again because I love kielbasa and onions together but find the flavors too boring on their own. The second time around I reduced the vinegar by *two* tablespoons, added another tablespoon of olive oil, and replaced rosemary with thyme (I find thyme to be a more robust rather than fragrant addition, which helps offset the bite of vinegar). It made a delicious dressing for me even with my dislike of vinegar. It let the mustard shine a bit more, too. I think if someone loves vinegar the recipe as-is would be delicious for them. I did really enjoy it and I mean no offense to Ms. Rivera to offer this recipe alteration. I just highly encourage you to try it again and experiment to your liking, because the general profile of the dressing works amazingly well with a savory meat like kielbasa.

  • Sheila

    The ingredients show 2 tsp Dijon mustard and also 1 tsp whole grain mustard. I’m presuming the Dijon goes into the vinaigrette. What about the whole grain mustard?? Where is that put in the process? Did I miss something?

  • Karen

    Can you freeze leftovers?

    • Marta Rivera

      Yes, Karen, you can for up to two months. Just be sure to seal, or wrap them well. When you’re ready to ear, thaw in the refrigerator overnight and heat in the oven or microwave.

  • Jennifer

    Could you make this in a sheet pan? If so, would it need adapting?

    • Marta Rivera

      Hi Jennifer!
      I would stick to a casserole dish for this one. Unless you decide to double the recipe, a half sheet pan would be too big to create that layer that you need the veg and sausage to sit on for the second part of the baking.
      If you don’t have anything but a sheet pan, my suggestion would be to make a pouch of aluminum foil to act as a container for the casserole in the center of the sheet pan.