Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mixing bowls (one medium, one large)
- Whisk
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, let’s get our potatoes ready. I preheat my oven to 375°F (190°C) and grease that 9×13 dish. While the oven is heating, I peel and dice the potatoes into even, half-inch cubes—this ensures they cook through at the same time. I learned the hard way that bigger, uneven chunks leave you with some hard bits. I give the diced potatoes a quick toss with a tablespoon of olive oil, salt, and pepper, then spread them in a single layer in the baking dish. They go into the oven for that initial 20-minute roast alone, which gives them a head start and a lovely texture.
While the potatoes are roasting, I turn my attention to the skillet. Over medium heat, I add the remaining oil and break the sausage out of its casings right into the pan. Using a wooden spoon, I crumble it as it browns. Once it’s nicely browned and no longer pink, I add in the diced onion and red bell pepper. I let them sweat and soften for about 6-7 minutes, until the onions are translucent and sweet. Then, I stir in the minced garlic for just one minute until fragrant—you don’t want to burn it, as it turns bitter fast.
In my medium mixing bowl, I whisk together the heavy cream and eggs until they’re completely smooth and homogenous. This is our custard base. Then, I stir in the smoked paprika, thyme, oregano, a good pinch of salt, and a generous grind of black pepper. By now, the potatoes should be coming out of the oven (they’ll be just starting to soften). I carefully scatter the hot sausage and veggie mixture right over the par-cooked potatoes, gently tossing them together a bit in the dish.
Finally, I pour that seasoned cream and egg mixture evenly over everything in the baking dish. I use a fork to gently poke and shift things so the liquid seeps down into all the nooks and crannies. Then, I sprinkle the top generously with all of that glorious sharp cheddar cheese. It goes back into the oven, uncovered, for 30-35 minutes. I watch for the top to be deeply golden brown, the cheese bubbly, and the center set. When I pull it out, I force myself to let it rest for 10 minutes—this allows the custard to fully set, so you get perfect slices instead of a runny scramble.(See the next page below to continue…)