Irish Hot Pot

This Irish hot pot is a layered casserole that practically builds itself. Thinly sliced potatoes, onions, and carrots go in first, seasoned between each layer, then topped with rice, peas, and smoked sausage links. A can of tomato soup diluted with water ties it all together as it bakes.

Two hours in the oven transforms these simple pantry ingredients into something that tastes like it simmered all day. The first hour covered lets the vegetables steam and soften, while the rice absorbs the tomato broth and swells into the gaps between potato slices. The second hour uncovered browns the sausages on top and reduces the liquid into a thicker, more concentrated sauce.

Slicing the potatoes, onions, and carrots thin is a must. Thick slices won’t cook through in time and you’ll end up with crunchy potatoes buried under fully cooked sausage.

Pro Tips

• Butter the casserole dish generously. The bottom potato layer will stick without it.
• Slice all vegetables to a similar thinness so everything cooks evenly during the long bake.
• Turn the sausages when you remove the cover at the one-hour mark. This gives you browning on both sides.
• Don’t drain the peas. That liquid adds moisture and flavor that the rice needs to cook properly.

Variations

• Use kielbasa or bratwurst instead of smoked sausage links for a different flavor profile.
• Swap the tomato soup for cream of mushroom for a richer, creamier version.
• Add a layer of thinly sliced cabbage for a more traditional Irish feel.