|15 min||55 min||4|
|4 cup||Marinara pasta sauce|
|454 gm||Italian pork sausage|
|8 potato||Yukon Gold potato|
|2 tsp||Parsley, dried|
|2 tsp||Garlic powder|
|2 tsp||Sea salt|
|2 tbsp||Extra virgin olive oil|
Preheat oven to 375°F. Lightly oil a 9"x9" baking dish, or four small oven-safe baking dishes. Set aside.
In a large skillet, brown the ground sausage draining off any excess liquids and fat. Add the marinara sauce, stir well to combine.
Peel the potatoes, if desired. Use a food processor with slicing blade attachment, or carefully use a mandoline to thinly slice the potatoes.
Add 1/3 of the sauce to the bottom of the 9"x9" baking dish. Layer with potato slices in a single layer with the edges slightly overlapping as shown in photos above.
Sprinkle the potatoes with a little sea salt, dried parsley and garlic powder.
Repeat these steps (sauce, potatoes, seasonings) to form a total of three layers, making sure to sprinkle the potatoes with seasonings for each of the three layers.
Lightly brush olive oil evenly across the top layer of potato slices. Then lightly sprinkle with sea salt, dried parsley and garlic powder.
Bake uncovered for about 55-65 minutes, or until the potatoes are golden brown on top and are tender when pierced with fork. Allow to rest for about 10 minutes before serving.