Books & Spoons Recipe for CHORIZO & POTATO CASSEROLE

When the frost set into the ground, I love to heat the oven and bake desserts, make casseroles, slow roast veggies and meat, you name it.
​The aroma that comes from the food in the oven, there is something about that scent that just makes feel all warm and fuzzy inside. I love it! 

Growing up sausages and potatoes where a big favorite to us kids. So I consider them comfort food for me, but these days they get a bit more refined flavors combined with them.  
Here are some of my favorite flavors all put in a pan together, letting them make harmony in the oven over time. The stronger the flavor of the sausage and cheese you choose to use, the deeper the taste of the casserole. I combined sweet potatoes and baking potatoes but you could use just baking potatoes if you will. Instead of the tomato slices and vegetable broth, you can use tomato juice as the liquid. 
So, there are many options once again, all bringing the deliciousness to your dinner table the way you like it the best. I hope you enjoy it!
​Till next time
~ Cheers!

Chorizo & potato casserole

• 400 g of sausage in small cubes (chorizo or bratwurst)
• A dash of olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 1 Bell pepper, sliced
• 1 bunch of spring onion, chopped
• A dash of olive oil
• 2 large baking potatoes, peeled and sliced
• 1 large sweet potato, peeled and sliced
• 3 large tomatoes, sliced
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• 100 g crumbles of blue cheese
• sea salt
• Approx. 4 dl vegetable broth  

1. Heat the oven to 180 C / 350 F degrees. 
2. Prepare the sausages and vegetables as directed.
3. Fry the peppers, onion, spring onion, and garlic in the olive oil until they are a bit brown. 
4. Add the sausage to the pan and fry until brown
5. Place on the casserole pan and sprinkle with half of the blue cheese
6. Place the slices of potatoes, the sweet potatoes, and the tomatoes on top of the sausage mix 
7. Sprinkle the dried herbs and salt.
8. Springle with the rest of the blue cheese.
9. Pour the vegetable broth on top of the ingredient and set in the oven
10. Bake in the oven until the potatoes are done. The time depends on the thickness of your slices, from 45 to 60 minutes.
11. Cover the casserole if necessary with a baking sheet or aluminum foil.
12. Serve with a salad on the side.