This is a delicious andouille sausage and potato casserole, my take on the comforting Lancashire hotpot. I used a cooked andouille sausage in this recipe, but feel free to use cooked mild Italian sausages or a similar sausage.
If you prefer a less spicy sausage, make the dish with Polish sausage or a chicken or turkey smoked sausage.
- 1 1/2 pounds potatoes, thinly sliced
- 1 pound andouille sausage
- 1 large onion, quartered, sliced
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 1/2 cups chicken broth
- salt and pepper
Butter a 2-quart deep casserole. Heat oven to 350°.
Melt 1 tablespoon of butter with the olive oil over medium heat. Add the onion and sausage; cook, stirring, until onion is nicely browned.
Layer one-third of the potatoes, sprinkle with salt and pepper, then top with half of the sausage and onion mixture. Sprinkle with 1/2 of the thyme. Repeat layers, then end with the remaining one-third of potatoes.
Pour the chicken broth into the casserole. Sprinkle the top layer of potatoes with salt and pepper. Cut the remaining 1 tablespoon of butter into very small slivers. Dot the potato layer all over.
Butter a piece of foil. Cover the potatoes with the foil, pressing down so the buttered side of the foil is resting on the potatoes. Weigh the foil down with a small baking dish or ovenproof bowl.
Bake for 1 hour. Uncover and bake for about 45 minutes longer, or until potatoes are tender and golden brown.
Cheddar Polenta with Broiled Andouille Sausage