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sausage, mushroom & potato gratin

Sausage, Mushroom & Potato Gratin

Adapted from Cooking Light

Consider this to be home fries in a casserole. Actually the best home fries ever. Serve for brunch or dinner.

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 - 10 servings
Author Rosemary Stelmach

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

  1. Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.  

  5. Cover and bake at 400° for 30 minutes.  Uncover and bake an additional 15 minutes or until golden.  Sprinkle with thyme.