Potato and sausage casserole with lemon sour cream dip

Ingredients for 4 servings:

• 800 g potatoes, waxy, approx. medium-sized and as evenly sized as possible
• Salt and pepper, mixed or black, freshly ground
• 1 onion(s)
• 2 bell peppers, green
• 200 g cherry tomatoes
• 2 grilled sausages, approx. 110 g each
• 2 tbsp olive oil
• 5 m.-sized eggs
• 200 g whipping cream or 200 ml Cremefine for cooking
• 1 tsp mustard, medium hot or hot, approx.
• ½ tsp Allspiceón de la Vera Picante or paprika powder, rose hot, approx.
• ½ bunch chives
• 200 g sour cream
• ½ lemon(s), juice
• some butter for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

for a casserole dish

Peel and wash the potatoes and boil them in salted water for about 15 minutes until almost tender. Meanwhile, peel the onion and slice it into thin rings. Halve, trim, rinse and roughly dice the bell peppers. Wash and trim the tomatoes. Cut the grilled sausages into slices about 1 cm thick. Heat 1 tablespoon of olive oil in a pan and fry the sausage slices for about 2 minutes, turning occasionally. Then remove the potatoes and fry the onion rings with the diced bell peppers in the oil for about 2 minutes, turning occasionally. Season with salt and pepper. Remove the pan from the heat. Drain the potatoes, rinse with cold water, drain well and slice. Lightly butter a baking dish and arrange the potato slices in it. Spread the onion and bell pepper mixture evenly on top, then the tomatoes and finally the fried grilled sausage slices. Whisk the eggs with the cream or Cremefine, mustard, and paprika powder, season with salt and pepper, and pour evenly over the ingredients in the casserole dish. Bake the casserole on the middle rack of an oven preheated to 200°C (top/bottom heat) or 175°C (fan oven) for about 20 minutes. Meanwhile, for the dip, rinse the chives, shake them dry, and cut them into fine rolls. Mix the sour cream with the lemon juice until smooth, stir in half of the chives, and season the dip with salt and pepper. Serve the potato and sausage casserole garnished with the remaining chives and a drizzle of lemon sour cream dip. Serve with the remaining lemon sour cream dip.