Sausage, Mushroom and Potato Gratin

Sausage, mushroom, potato, cheese…This is so not my thing. It sounds so meaty and cheesy, so “hearty.” I don’t typically go for hearty fare, but something magical happens when you sprinkle this dish with fresh thyme—it becomes, well, delicious.

THIS is comfort food.

(Adapted from Cooking Light)

2 Italian (or spinach and garlic) turkey or turkey sausages, casings removed and sausages sliced

1 tbsp. butter

2 large yellow onions, roughly diced

2 portabella caps, de-gilled and sliced

1 ½ lbs red potatoes, coarsely chopped

½ cup chicken broth

¾ cup shredded Swiss cheese

2 tablespoons chopped fresh thyme

1. Preheat oven to 400° and spritz baking dish with oil.

2. In a large nonstick skillet over medium-high heat, cook the sausage until browned (about 5 minutes). Remove the sausage from the skillet. (If there’s grease in the pan, drain it and wipe the skillet down with a paper towel.)

3. Add the butter to the skillet.

4. Once the butter is melted, add the onion and sauté, stirring, for about 4 minutes.

5. Add the portabellas and cook, stirring, for about 6 minutes.

6. Add the potatoes to the skillet. Cook, stirring occasionally, until browned (about 5 minutes).

7. Add the sausage and chicken broth to the skillet and remove from heat.

8. Dump the mixture into the prepared baking dish.

9. Sprinkle with cheese.

10. Cover with foil and cook for 30 minutes.

11. Remove the foil and bake for another 15 minutes or so (until the cheese is golden).

12. Sprinkle with thyme and serve.