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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Turkey Sausage, Mushroom, and Potato Gratin

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.

Cooking Light NOVEMBER 2011

  • Yield: Serves 4 (serving size: about 1 cup)
  • Hands-on:27 Minutes
  • Total:1 Hour, 12 Minutes

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.

Nutritional Information

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
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Turkey Sausage, Mushroom, and Potato Gratin recipe

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