Turkey Sausage, Mushroom, and Potato Gratin

Turkey Sausage, Mushroom, and Potato Gratin Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

Serves 4 (serving size: about 1 cup)
Total time: 1 Hour, 12 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 27 Minutes
Total: 1 Hour, 12 Minutes

Nutritional 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

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

Preparation

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.

Julianna Grimes,

Cooking Light

November 2011
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