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- Prepare the Potatoes:
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- Preheat your oven to 180°C (350°F).
- Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
- Spread the potatoes in a greased baking dish and bake for 30 minutes until slightly tender.
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- Prepare the Potatoes:
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- Prepare the Eggs:
- In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper.
- Prepare the Vegetables:
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- In a pan, heat a little olive oil and sauté the chopped onion until translucent.
- Add minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook until the vegetables are soft.
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- Prepare the Sauce:
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- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, then season with salt and black pepper.
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- Assemble the Casserole:
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- Take the partially baked potatoes out of the oven. Pour the egg mixture evenly over the potatoes.
- Layer the sautéed vegetables and sliced sausages on top.
- Pour the prepared sauce over the casserole and sprinkle with grated mozzarella cheese.
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- Prepare the Eggs:
- Bake:
- Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, until the top is golden and bubbly.
- Garnish and Serve:
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- Sprinkle chopped green onions on top before serving. Enjoy the casserole hot.
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