You can decide what time of day this side dish works for you. No matter when you serve it …this Sausage, Mushroom & Potato Gratin is delicious.
Goes really well with roasted chicken. Or how about having it for breakfast with an egg or two? Anytime of day, you can’t go wrong.
Let’s gather the ingredients for your Sausage, Mushroom & Potato Gratin…
- Italian sausage – Removed from the casings. I typically use the mild version but if you like things on the spicy side, you can use hot Italian sausage.
- Butter – Precise salt control isn’t crucial here. Salted butter can be used as it is typically more convenient than the unsalted version.
- Onions – Chopped. White, yellow or sweet onions may be used.
- Mushrooms – Sliced. I always use cremini (baby-portobello) mushrooms here. They have a meaty texture and smoky, earthy flavor that shines through. If you prefer a more mild flavor, white button mushrooms would be a good choice.
- Potatoes – Cut into 1/2″ cubes. I use unpeeled red-skinned potatoes here. They are thin-skinned with a high moisture content and hold up well during the cooking process. A good alternative would be Yukon Gold potatoes.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and denser than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
- Cooking spray – Only needed if transferring to a baking dish. Oil or butter could be used as an alternative.
- Shredded Swiss cheese – For more intense flavor, shredded Gruyère could be used. It is known for its prominent nutty flavor, which intensifies with age.
- Fresh thyme leaves – Chopped. Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma.
- Preheat the oven to 400°F.
- Heat a large nonstick skillet or ovenproof skillet over medium-high heat.
- Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble.
- Remove sausage from pan and set aside.
Do it all in the same pan – an ovenproof skillet is ideal.
- 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.
I won’t lie. There is a fair amount of chopping to be done on this one. But it can be prepared ahead of time.
Everything is sautéed in a large ovenproof skillet, similar to this one, then finished off in a hot oven. Take care of the stovetop steps, set the skillet aside and finish in the oven right before your meal.
I’ve actually prepared this dish the night before then refrigerated it …skillet and all. The next morning, it’s ready to go in the oven …just be sure to allow a few extra minutes in the oven since it will start off chilled.
- Stir in sausage and broth.
- Remove from heat.
- If using an ovenproof skillet, top with the shredded cheese.
Alternatively, spoon potato mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray, then top with cheese.
- Cover and bake at 400° for 30 minutes.
- Uncover and bake an additional 15 minutes or until golden.
- Sprinkle with fresh thyme leaves.
Consider this recipe to be a mere suggestion…
You can make this your own with a simple tweak here or there.
- Make this heartier by adding more sausage.
- Are you vegetarian? Omit the sausage, increase the mushrooms and use vegetable stock.
- Do you like hot spiciness? Use hot Italian sausage. Or add a pinch or two of red pepper flakes.
- Do you like more intense flavor? Add some chopped red bell pepper. Top it off with shredded gruyere instead of swiss.
- Switch up the flavor profile. The chopped thyme can be replaced with fresh rosemary or sage. Or use all three.
Time to dig in – your Sausage, Mushroom & Potato Gratin is ready.
Serve this any time of the day. It’s so great when paired with eggs. Or a green salad. Or alongside some roasted chicken. You decide.
sausage, mushroom & potato gratin
Adapted from Cooking Light
Consider this to be home fries in a casserole. Only the best home fries ever. Serve for brunch or dinner.
Ingredients
- 8 ounces mild Italian sausage, casings removed
- 2 tablespoons butter
- 2 large onions, chopped (4 cups / 16 ounces)
- 8 ounces baby portabella mushrooms, sliced
- 3 pounds red potatoes, chopped in 1/2" cubes
- 1 teaspoon kosher salt
- 1 cup chicken broth or stock
- cooking spray (if needed)
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 2 tablespoons chopped fresh thyme (plus more for garnish)
Instructions
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Preheat oven to 400°F.
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Heat a large nonstick skillet or ovenproof skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan and set aside.
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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.
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Stir in sausage and broth. Remove from heat. If using an ovenproof skillet, top with the shredded cheese. Alternatively, spoon potato mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; top with cheese.
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Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.
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