Turkey Sausage, Mushroom, and Potato Gratin

Is it just me, or is it sometimes shocking to believe that a recipe is from Cooking Light? This dish definitely doesn’t seem light, but who am I to argue with cheesy, sausage-y goodness?

I had this for brunch at my friend Brad’s lake house in the Hudson Valley. It may have been that it was such a beautiful setting, really fun friends, or just an overall great time.But we served it with biscuits and homemade jam, cherry tomatoes with goat cheese, and fried eggs. And it was perfection.

In case you’re wondering, yes, that is a record player in the background. My friends are just that cool.

Serves 4 (serving size: about 1 cup)

2 (4-ounce) hot turkey 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

1. Preheat oven to 400°.

2. 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 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.

3. 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.

What do you think?