Sausage, Mushroom & Potato Gratin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, brunch
Serves: 4
Ingredients
  • 2 (4-ounce) hot turkey Italian sausage links, casings removed ( I have used pork sausages and also vegetarian sausages and both work great)
  • 1 tablespoon butter
  • 3 cups chopped onion
  • 4 ounces sliced cremini mushrooms
  • 1 tsp roasted cumin powdered
  • 1 tsp italian seasoning
  • pinch celery salt
  • 1 tsp garlic powdered
  • 1½ pounds red potatoes, coarsely chopped
  • ½ tsp crushed fennel seeds (optional, in case your sausages are not already fennel flavored)
  • ½ teaspoon kosher salt, or to taste
  • ½ cup fat-free, lower-sodium chicken broth (I more than doubled the recipe and still used about ½ cup- so use lesser broth if just making a single recipe)
  • Cooking spray
  • ¾ cup (3 ounces) shredded Swiss cheese
  • 2 tablespoons chopped fresh thyme ( I used 1 tsp dried thyme for a double recipe)
Instructions
  1. Preheat oven to 400°.
  2. Heat a large nonstick skillet over medium-high heat. Add sausage (without the casings) to pan, and sauté for 5 minutes or until browned, stirring to crumble. If using vegetarian sausages, I just browned and chopped them up.
  3. Remove sausage from pan; drain. Wipe pan with paper towels.
  4. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt and all the seasonings; sauté 5 minutes or until browned, stirring occasionally.
  5. 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.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/10/03/sausage-mushroom-potato-gratin-a-giveaway-of-sorts/