Thursday, May 23, 2013

Turkey Sausage, Mushroom, and Potato Gratin

I'm beginning to think if something gets 5 Stars on CL reviews, I should follow the people who give the 5 stars and see what they don't like. Because it seems like if something is 5 Stars on CL, D and I find it bland, missing something or inedible.

We found this recipe bland and missing something.
Worse, as left-overs it becomes incredibly mushy. Will not have again.

Turkey Sausage, Mushroom, and Potato Gratin

Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself.

Yield: Serves 4 (serving size: about 1 cup)
Hands-on:27 Minutes
Total:1 Hour, 12 Minutes

Ingredients
2 (4-ounce) hot turkey Italian sausage links, casings removed (used pork)

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 (used 2 tsp of dry)

Preparation
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.

Nutritional Information
Calories: 358; Fat: 13g; Saturated fat: 6.9g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.6g; Protein: 19.5g; Carbohydrate: 40.5g; Fiber: 4g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 619mg; Calcium: 196mg

Cooking Light NOVEMBER 2011

1 comment:

Christie Williamson said...

Damn. And that sounded good. Good to know that it's bland. I may take the idea and run with it.