I made this about 2 weeks ago, and it was outstanding. I did use spicy chicken sausage instead of the turkey to save on fat...I didn't even have to wipe out the pan! Already have this planned in the menu again for this month.
Turkey Sausage, Mushroom, and Potato Gratin
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Total: 1 Hour, 12 Minutes
Amount per serving
- Calories: 358
- Fat: 13g
- Saturated fat: 6.9g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.6g
- Protein: 19.5g
- Carbohydrate: 40.5g
- Fiber: 4g
- Cholesterol: 63mg
- Iron: 2.6mg
- Sodium: 619mg
- Calcium: 196mg
- 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
- 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.
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