Sausage, Mushroom & Potato Gratin

Happy Thanksgiving Week!

I recently received my November Cooking Light issue and couldn't wait to try out this savory and hearty recipe.   Although I hardly ever cook with meat (it's just this weird thing about me, but I actually really like eating it, coming from a girl who loves burnt hot dogs),  I was willing to  venture out on this one and give it a try.  This comfort food dish is packed with all kinds of great flavor that reminds me of my husband's Thanksgiving stuffing recipe that I LOVE and could eat all year long.  The fun thing about this recipe is that it could easily be served for brunch or dinner...enjoy!

Sausage, Mushroom and Potato Gratin
adapted from:   Cooking Light Magazine

Ingredients:
8 ounces hot Italian sausage (I used Jimmy Dean Hot Sausage)
1 tablespoon butter
3 cups chopped onion
2 shallots, chopped
8 ounces sliced cremini mushrooms
1 1/2 pounds red potatoes, coarsely chopped
1/2 teaspoon kosher salt
1/2 cup fat-free, low sodium chicken broth
3/4 cup (3 ounces) shredded gruyere cheese
cooking spray

onion, shallot, mushroom mixture

onion, shallot, mushroom,  potato mixture

 onion, shallot, mushroom, potatoes, sausage mixture

Directions: 

Preheat oven to 400°.

 

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 onions; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; 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.