Sausage and Potato Pie

Recipe by 4Jacksons
READY IN: 1hr 20mins
YIELD: 1 pie


  • 2
    tablespoons olive oil
  • 1
    large red pepper, cored, seeded, and cut into strips 1/4-inch wide
  • 1
    medium zucchini, thinly sliced
  • 12
    teaspoon black pepper
  • 14
    cup fresh basil, minced (or 1/4 cup minced flat-leaf parsley mixed with 2 teaspoons crumbled dried basil)
  • 1
    lb sweet Italian sausage, casings removed (or kielbasa, sliced or ham, sliced)
  • 3
    medium potatoes, peeled and very thinly sliced
  • 1
    cup parmesan cheese, grated (4 ounces)
  • 2
    cups mozzarella cheese, shredded (or Monterey Jack, fontina, or Cheddar cheese, 8 ounces)


  • Preheat oven to 425°.
  • Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
  • Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
  • Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
  • Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
  • Toss the potatoes with the remaining 1 tablespoon oil.
  • Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
  • Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
  • Repeat the layers twice, finishing with a top layer of potatoes.
  • Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
  • Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
  • Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.