Gratin Saucisse, Champignons et Pommes de Terre | Sausage, Mushroom, and Potato Gratin

Introduction

Hearty gratin of browned sausage, onions, mushrooms, and red potatoes, finished with Swiss cheese and thyme.

Ingredients

• 2 (4-ounce) hot 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

Directions

1. Heat oven to 400°F. Coat an 11x7-inch baking dish with cooking spray.
2. In a large nonstick skillet over medium-high, cook sausage 5 minutes until browned, crumbling. Remove and drain; wipe pan.
3. Melt butter in pan. Sauté onion 4 minutes. Add mushrooms; sauté 6 minutes. Add potatoes and salt; sauté 5 minutes until browned.
4. Stir in sausage and broth; remove from heat. Spoon mixture into prepared dish; top with cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes more until golden. Sprinkle with thyme.

Tips

• Brown potatoes in the pan for flavor before baking; avoid overcrowding.
• If using full-sodium broth, adjust salt to taste.

Optional Additions

• Swap Swiss for Gruyère for a nuttier finish.
• Add a pinch of red pepper flakes with the sausage for extra heat.