This is a tough one when it comes to assigning it to a category. It can be served as a side dish at dinner. Hmmm …wait a second. How about having it for breakfast with an egg or two? I think we’ll just stick with the “side” category. You can decide what time of day works for you. One thing is definite …it’s delicious.
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 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. Actually, I’ve 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 be chilled.
If you don’t have a large ovenproof skillet, the contents can be transferred to a glass or ceramic baking dish for the final bake. But I must say …it’s so great to take care of the whole thing in one pan.
Consider this recipe to be just a 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 more intense flavor? Use hot Italian sausage. Add some chopped red pepper. Top it off with shredded gruyere instead of swiss. The chopped thyme can be replaced with fresh rosemary or sage. Or use all three. You get the idea.
sausage, mushroom & potato gratin
Adapted from Cooking Light
Home fries in a casserole. Serve for brunch or dinner.
- 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)
Preheat 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.
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.
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.
Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.