Baked Potato and Sausage Casserole with Mozzarella – Page 2

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- Olive oil: for cooking and greasing
- Salt: to taste
- Ground black pepper: to taste
- Provencal herbs: to taste
- Sweet paprika: to taste
- Potatoes: 5 medium-sized
- Eggs: 4 large
- Mayonnaise: 1 tablespoon
- White onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Carrot: 1 large, grated
- Red bell pepper: 1 medium, chopped
- Green onions: for garnish

- Butter: 60 grams / 2.11 ounces
- Flour: 50 grams / 1.76 ounces
- Milk: 400 milliliters / 13.52 fluid ounces

1. Prepare the Potatoes:
  - - Preheat your oven to 180°C (350°F).
  - Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
  - Spread the potatoes in a greased baking dish and bake for 30 minutes until slightly tender.
1. Prepare the Eggs:
  - In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper.
2. Prepare the Vegetables:
  - - In a pan, heat a little olive oil and sauté the chopped onion until translucent.
  - Add minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook until the vegetables are soft.
3. Prepare the Sauce:
  - - In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
  - Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, then season with salt and black pepper.
4. Assemble the Casserole:
  - - Take the partially baked potatoes out of the oven. Pour the egg mixture evenly over the potatoes.
  - Layer the sautéed vegetables and sliced sausages on top.
  - Pour the prepared sauce over the casserole and sprinkle with grated mozzarella cheese.

Bake:
- Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, until the top is golden and bubbly.
Garnish and Serve:
- - Sprinkle chopped green onions on top before serving. Enjoy the casserole hot.