Thursday, February 21, 2013

Chicken Sausage, Mushroom, and Potato Gratin

This is a very hearty and savory dish that is perfect for the colder months.  When it gets cold I crave soups and hearty, savory meals. Something about this reminds me of Thanksgiving - I think it's the chicken broth and onion flavors. There’s nothing more satisfying than a good meat and potatoes dish and with the use of chicken (or turkey) sausage, it’s much healthier than most comfort foods.
Servings: 4 (although for me I can easily eat 2 servings a meal, making this a 2-night meal)

10-12 oz spicy chicken/turkey sausage (sliced)  (I like the Trader Joe’s jalapeno chicken sausage)
3 cups chopped onion
4 ounces sliced baby bella mushrooms
1½  pounds red or baby yellow potatoes (chopped in coarse chunks)
½ teaspoon kosher salt
½ cup low-sodium chicken broth
¾ cup shredded Swiss cheese
2 tablespoons thyme
½ teaspoon rosemary
Cooking spray


  • Preheat oven to 400°F.
  • Heat a large skillet over medium-high heat and coat with cooking spray.
  • Add 10-12 oz sliced chicken/turkey sausage to pan and saute for 5 minutes or until browned.  
  • Remove cooked sausage from pan and add 3 cups chopped onion.  Saute onions for 4 minutes, stirring occasionally.  Add 4 oz sliced baby bella mushrooms and saute for 6 minutes, stirring occasionally.  Add 1½  lbs chopped potatoes and ½ tsp kosher salt and saute for 5 minutes or until browned, stirring occasionally.
  • Stir in the sausage, ½ cup of chicken broth, 2 tbsps thyme, and ½ tsp of rosemary, and remove the skillet from heat.
  • Spoon the mixture into an 11 x 7-inch baking dish, coated with cooking spray.  Cover with aluminum foil and bake for 30 minutes.  
  • Uncover and sprinkle ¾ cup shredded cheese on top and bake uncovered for an additional 15 minutes or until golden brown.
Add salt and cracked pepper to taste. I also like to add a few dashes of Tabasco sauce!

And beware of any lurkers who might be plotting to steal your food.
Inspired by My Recipes.

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