Turkey Sausage, Mushroom, and Potato Gratin

The 2nd Cooking Light recipe that we made on Halloween. This called for uncooked hot Italian turkey sausage links, but instead we used 9 oz of cooked Applewood turkey sausage.  Because it was pre-cooked sausage, I changed the order and how long I cooked things (i.e. onions first, before sausage).  I liked the flavor of the swiss cheese a lot in this casserole, and the sweet flavor from that sausage made this even more delicious.

Turkey Sausage, Mushroom, Potato Gratin

8-9 oz of turkey sausage (if cooked, dice into pieces)
olive oil for sauteeing
3 cups chopped onion
4 oz mushrooms (used baby portabello)
1.5 lbs red potatoes, coarsely chopped
1/2 tsp kosher salt
1/2 cup low-sodium chicken broth
3/4 cup (3 oz) grated swiss cheese
2 Tbsp fresh chopped thyme

• Preheat oven to 400-degrees.
• Heat a large skillet over medium-high, with olive oil. Add onions and saute 3-4 minutes, until soft. Add diced sausage, and brown.  Add potatoes, and saute 4-5 minutes. Add mushrooms and saute 5-6 minutes.
• Stir in broth, then remove from heat.  Spoon into an 11x7" glass baking dish coated with cooking spray.  Top with cheese.
• Cover with foil and bake at 400 for 30 minutes. Uncover and bake another 15 minutes, until golden. Sprinkle with fresh thyme.

Preparing the potato gratin

The finished dish