Turkey Sausage, Mushroom, and Potato Gratin

This will definitely make it into our regular rotation. I used 1 lb of turkey sausage and divided it into six servings to reduce the calories per serving and stretch it a little further. I also subbed celery for the mushrooms (I cooked the celery with the onions), because my SO doesn't like mushrooms. I used small Yukon Gold potatoes and sliced them in 1/4 in thick rounds, since the other reviews mentioned that the potatoes didn't fully cook. And to eliminate some of the extra broth, I only covered it for 15 min during the baking time. There was still some extra broth, but not too much--just enough to keep the leftovers moist. And I added fresh rosemary and sage (but used dried thyme because fresh thyme is such a pain), which definitely kicked up the flavor. I also added the cheese after it was fully cooked and put it back in the oven just long enough to melt it.

Good, solid recipe. Several of us were on the same page with this one. As someone else mentioned, I cut my potatoes fairly small too, based on the recipe's cooking times. I also used less onion, less thyme, and I used turkey sausage. I also forgot to cover it during most of the first cook time. Finally, I didn't mind the extra liquid at all - at least it wasn't dry - but I might use less next time. I'm going to use my extra mushrooms in the pastitsio recipe from the same issue.

LOVED THIS! I subbed baby yellow gold potatoes for added flavor and cubed the size of small dice. I also cheated by doubling the cheese and adding the extra into the mix (Jarlsberg lite helped offset the calories a smidge). I cooked 20 more minutes than advised and it ended up cooked perfectly without excess broth.

Yummy! The only thing I changed was the amount of onion...I used 1 1/2 cups instead of the 3....just seemed like way too much. Family loved it as well. It's a keeper.

We loved it! I only used 1c of onions instead of 3, and i used the chicken Italian sausage. Great weekend recipe!