I had such a great time devouring the Italian Cheese Gratin from a couple of weeks ago that I decided to try my hand at creating a similar recipe. Yes, there’s still tons of gooey mozzarella cheese (aren’t you ecstatic?!?), spinach and tomatoes, but this time I’ve added potatoes and sausage (fausage, to be more precise) and layered them for maximum flavor. I have dubbed this Fausage and Potato Bake.
Lately I’ve been all over mozzarella cheese … and I’m about to take it one step further! In the next couple of weeks, I’ll try my hand at making my own mozzarella. Let’s hope it’s successful. If it is, that gives me one more reason to continue making this Fausage and Potato Bake. Bon appetit!
Fausage and Potato Bake
- 3 cups peeled/thinly sliced potatoes
- 2 tablespoons olive oil, divided
- Salt, pepper and/or your favorite seasonings
- 1 package (12 ounces) Italian style vegetarian sausage (I used Lightlife Smart Sausages Italian)
- 1/2 cup sliced green onions, white parts only
- 1 teaspoon minced garlic
- 1 10 ounce package spinach (optional stems removed)
- 2 cans diced tomatoes, well drained
- 1 pound fresh mozzarella, sliced
Preheat oven to 400 degrees.
Place sliced potatoes in a large bowl. Drizzle with 1 tablespoon olive oil. Add your desired seasonings. Coat potatoes well. Spread potatoes in a single layer on a baking sheet (you may need two sheets). Bake for 30-45 minutes (depending on the thickness of your potatoes). When tender, remove from oven and let cool.
Meanwhile, cook vegetarian sausage according to package instructions. Remove from pan. To the same pan, add remaining olive oil. Add onions and sauté until tender. Add garlic and cook an additional 2 minutes. Remove onions and garlic from pan. Add spinach and sauté until just wilted. With a paper towel, squeeze as much excess moisture from the spinach as possible.
In a greased 2-3 quart baking dish, layer half each (in this order) the potatoes, sausage, spinach, onions, tomatoes and mozzarella. Repeat layer a second time.
Bake in 400 degree oven for 25-30 minutes or until cheese on top is nicely browned. NOTE: The tomatoes and spinach develop a lot of moisture. It’s important to remove as much juice/moisture as possible before layering.