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
Preheat oven to 400°.
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.
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 and all the seasonings; sauté 5 minutes or until browned, stirring occasionally.
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/