Potato, Pepper, and Kielbasa Casserole


 This recipe serves 4


  • 2 large sweet peppers, red or green onions
  • 2 large onions Onions, raw
  • 1 lb red skinned potatoes Potatoes, red, raw
  • 12 oz kielbasa Kielbasa, kolbassy, pork, beef, nonfat dry milk added
  • 1/4 tsp salt Salt, table
  • 1/4 tsp pepper Spices, pepper, black
  • 1/4 cup olive oil, flavoured work very well
  • 1/2 cup heavy cream Cream, fluid, heavy whipping
  • 2 bundles Bouquet Garni
  • 3 cloves whole garlic, peeled Garlic, raw
  • parsley Parsley, raw


Step 1

Core and seed peppers; cut in 1 1/2" pieces. Place in a large bowl. Cut onions into thin wedges; add to bowl. Halve potatoes; add to bowl. Peel casing from kielbasa, if necessary. Cut 1/2 " thick slices; add to the bowl. Sprinkle with salt and pepper; toss with oil. Transfer mixture to shallow 1 1/2 qt. casserole dish. Bury the bouquets at opposite ends of the casserole as well as the whole garlic cloves Cover with lid or aluminium foil. Bake in the preheated hot oven (400F) for 45 mins. Stir the cream into the casserole. Cover and bake 10 minutes more until bubbly, and cream and oil have come together. Remove bouquets. Sprinkle with parsley.


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