Italian-inspired potato bake with salsiccia and beef – easy comfort food.
Italian potato bake with salsiccia and beef – a gloriously gooey oven bake with potatoes, creamy meat sauce, Parmesan and mozzarella. A little like a lasagne, only with the pasta sheets swapped for potatoes – and it tastes simply wonderful.
I make the meat sauce with both minced beef and salsiccia, and it is the salsiccia in particular that gives the dish its deep, spiced flavour. The meat is browned well and then joined by onion, garlic, celery and carrots before I add the herbs, tomato purée, stock and cream. The result is a creamy, flavourful meat sauce full of Italian notes – perfect with the tender potatoes. You can easily swap the cream for a lighter alternative – if you prefer.
I boil the potatoes first, but they should still have a little bite so they hold their shape when the dish is assembled. They are then sliced and layered with the meat sauce and grated Parmesan. I scatter crumbled mozzarella over the top, and then the whole thing goes into the oven until the cheese has melted and turned golden, and everything is bubbling nicely around the edges. Honestly… that is comfort food.
The Italian potato bake is dead easy to make, and you can make it even easier by using boiled potatoes from the day before. If you already know the dish is on the menu tomorrow, you can boil the potatoes the evening before and keep them in the fridge. Then the dish is really quick to assemble.
Serve the potato bake as it is, or add a simple green salad on the side if you would like a little freshness. It is the kind of dish that suits the cooler months perfectly, when food should be warm, creamy and extra indulgent – but I could happily eat it all year round.
A delicious, easy oven bake with plenty of flavour, a creamy sauce and golden melted cheese – and a really good alternative when you fancy lasagne but want dinner to be a little different.
Italian potato bake with salsiccia and beef
Ingredients
- 1 kg medium potatoes, peeled
- 300 g minced beef
- 200 g salsiccia fresh Italian pork sausage
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 3 sticks celery, finely diced
- 150 g carrots, finely diced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 5 tbsp tomato purée
- 200 ml beef stock
- 200 ml whipping cream (38% fat) or a lighter cream, if you prefer
- 7 sprigs fresh basil, finely chopped
- 40 g Parmesan, finely grated
- 100 g mozzarella, drained
- Salt and freshly ground pepper
- Oil
- A little red wine vinegar optional
Method
- Boil the potatoes in a pan of salted water for about 8-10 minutes – or until almost tender. Drain and leave to cool slightly.
- Meanwhile, brown the minced beef and salsiccia well in a splash of oil in a frying pan or saucepan.
- Add the onion, garlic, celery and carrots and fry until the onion is translucent.
- Sprinkle over the dried herbs and stir in the tomato purée, season with salt and freshly ground pepper and heat through thoroughly.
- Add the stock and cream and let the sauce simmer gently for about 5 minutes. Stir in the fresh basil and season to taste with salt, freshly ground pepper and a little red wine vinegar, if you like.Meanwhile, slice the potatoes.
- Grease an ovenproof dish with oil and arrange half the potato slices in a tight layer in the bottom. Top with half the meat sauce and sprinkle over the Parmesan.
- Continue with the next and final layer of potatoes and meat sauce, and finally scatter the mozzarella over the top.
- Gently mix the topping together with two forks, then bake in a preheated conventional oven (top and bottom heat) at 200°C for about 25 minutes.
- Let the bake rest for 10 minutes before serving.
Nutrition
Premium
Kan den samles dagen før og så bare bages i ovnen før servering?
Hej Rikke
Det kan du sagtens gøre ja 🙂
Warm wishes, Dianna
Skal kartofler skives?
Hej Anne Mette
Ja når de er kogt skal de skæres i skiver – det står i punkt 5:)
Warm wishes, Dianna
Rigtig god ret, meget velsmagende og mættende. Der var 400gr oksekød i min pakke fra fryseren – men det var ok med det elstra. Jeg brugte den Salcicca med chili – min absolutte favorit. Opskriften til 4 personer passede rigtig fint – vi havde til 2 dage og vi blev i hvert fald mæt begge dage.
Tak for en rigtig god opskrift
Hej Jette
Hvor gør det mig bare glad at høre – tusind tak for dejlig feedback:)
Warm wishes, Dianna
Jeg har netop lavet denne skønne ret. Virkelig lækker? Vi har dog så rigeligt så kan du fortælle mig om man kan fryse den. På forhånd tak. Hilsen Annette
Hej Annette
Hvor dejligt den smagte jer 🙂
Har faktisk selv smidt en rest i fryseren, men ikke nået at teste den efter optøning.
Men jeg tænker absolut sagtens det kan lade sig gøre – kan ikke se den skulle tage skade 🙂
Warm wishes, Dianna