POTATOES WITH SAUSAGE & PEPPERS

2 tbsps. olive oil
l lb. sweet italian sausage, casings removed
2 onions thinly sliced
l large red bell pepper, cored, seeded and cut into l/3″ strips
l large green pepper, etc.
coarse salt
2 garlic cloves, minced
l tsp. dried oregano
pinch of crushed red pepper
l cup canned tomatoes with their juice
l-3/4 lb. potatoes, russett
l/4 cup flour
l/2 cup parmesan cheese
2 cups half and half
Heat oil in large heavy skillet over med heat until shimmering. Crumble in the sausage and cook stirring and breaking up meat with spoon until its pink. spoon off all but about l tbsp. of fat. add onions and peppers , salt and cook stirring until veggies are soft aobut l0 mins. add a tblsp. or two of water if pan dried out and beggies start to stick. Add garlic and cook for about l min until fragrant. then add oregano, crushed red pepper and tomatoes. stir and break up tomatoes with side of spoon and cook until very thick, about 7 mins. remove from heat. Heaat oven to 350. grease a 3-qt. casserole. Peel potatoes and cut them into l/8″ thick slices. combine the flour with l/4 cup of the cheese. Place l/3 of potatoes in layer in casserole. season with s&p and sprinkle withhalf the flour mix. Spoon on half the sausage and peppers. again, layer potatoes, with s&p, the rest of the flour mix and the rest of the sausage and peppers. top with a layer of potatoes and season with s&p. Pour in the half and half and cover casserole with aluminum foil. Bake for 45 mins. Uncover dish and push the potatoes down with a spatula or the back of spoon to submerge them. Sprinkle with remaining l/4 cup cheese and bake for another 40 mins or so. The top of the casserole will be a rich brown, the potatoes easily pierced with a knife and the dish will be very juice. Let it rest for at least 20 mins before serving. Concord Monitor