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Turkey Sausage, Mushroom, and Potato Gratin

Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 27 mins
Total time 1 hr, 12 mins
Yield

Serves 4 (serving size: about 1 cup)

Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself.

Ingredients

  • 2 (4-ounce) hot turkey Italian sausage links, casings removed
  • 1 tablespoon butter
  • 3 cups chopped onion
  • 4 ounces sliced cremini mushrooms
  • 1 1/2 pounds red potatoes, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup fat-free, lower-sodium chicken broth
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 2 tablespoons chopped fresh thyme

Nutrition Information

  • calories 358
  • fat 13 g
  • satfat 6.9 g
  • monofat 3.9 g
  • polyfat 1.6 g
  • protein 19.5 g
  • carbohydrate 40.5 g
  • fiber 4 g
  • cholesterol 63 mg
  • iron 2.6 mg
  • sodium 619 mg
  • calcium 196 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

  3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.