Pork Sausage & Shingled Potatoes

Name: Pork Sausage & Shingled Potatoes with Broccoli & Dijonnaise
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz Potato; 8 oz Broccoli; 1/2 cup Italian Cheese Blend; 2 tbsp Mayonnaise; 2 tsp Dijon Mustard; 1 tsp Garlic Powder; 9 oz Italian Pork Sausage; 3 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp

with Broccoli & Dijonnaise

By Recipe0 System

We can’t decide what we love more about this dish: the rich, comforting flavors, or the minimal cleanup involved! Everything roasts together on just one sheet pan: Italian pork sausage, tender broccoli, and thinly-sliced potato rounds that are layered with melty cheeses. For the ultimate rich, sweet, and savory finishing touch, sticky made-at-home dijonnaise glaze is drizzled over top. It doesn’t get better than this, folks!

French

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Potato
8 oz Broccoli
1/2 cup Italian Cheese Blend
2 tbsp Mayonnaise
2 tsp Dijon Mustard
1 tsp Garlic Powder
9 oz Italian Pork Sausage
3 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce.

Cut potatoes into ¼-inch-thick rounds. (TIP: Cutting your potatoes into thin, uniform slices here is key! This will help them all roast at the same pace.) Cut broccoli florets into bite-size pieces if necessary.
2

In a large bowl, toss potatoes with garlic powder, 2 TBSP oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper until thoroughly coated.

Arrange potatoes on one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly.

Evenly sprinkle potatoes with Italian cheese. Add sausage* to empty side of same sheet. (For 4, add sausage to a second sheet; roast on top rack.)

Roast on middle rack for 20-25 minutes total (you’ll add broccoli to the sheet after 5 minutes).
3

Meanwhile, in bowl used to season potatoes, toss broccoli with a large drizzle of oil, salt, and pepper.

Once potatoes and sausage have roasted 5 minutes, remove from oven and carefully add broccoli to same sheet. (For 4 servings, add broccoli to sheet with sausage.)

Return to middle rack until sausage is cooked through, potatoes are golden brown, and broccoli is tender and lightly browned, 15-20 minutes more.
4

Transfer roasted sausage to a cutting board. Once cool enough to handle, slice on a diagonal into bite-size pieces. TIP: If you prefer, feel free to skip the slicing.

In a small bowl, combine mayonnaise with as much mustard as you like (start with half and add more if you like things spicy). Stir in ¼ tsp sugar (½ tsp for 4 servings). Season with salt and pepper.

Divide sausage, broccoli, and cheesy potatoes between plates. Serve with Dijonnaise on the side for dipping.

From the same drawer

Related Recipes

Apricot Chicken

medium

Trout in Dijon Sauce

medium

Cranberry Dijon Chicken

medium

French Onion Bavette Steak

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.