Gratin to Something Good

chicken sausage, mushroom & potato gratin

it’s gggggratin

Hope everyone had a great Thanksgiving last week. I’m just now coming out of my food coma due to four solid says of eating and relaxing with my family. And what have I found since snapping back to reality? It’s cold. Very cold. I wasn’t expecting that, or the snow flurries we got yesterday. One mild winter and your entire sense of the seasons change! Anyway … when it’s cold, I like to eat things that are warm and hearty and cheesy. This gratin (which is a fancy term used when something baked has a nice, golden crust on top) delivers on all that big-time. It’s got so many of the flavors that I love too: mushrooms, potatoes and sweet apple chicken sausage. If you’ve never tried that before, you’re really missing out. The brand I used has maple syrup in it, adding a little touch of sweetness. Eating this almost put me back into my food coma. Hmm. Maybe I’ll eat more and stay in there until spring.

Chicken Sausage, Mushroom & Potato Gratin
– 4 to 5 Al Fresco Sweet Apple Chicken Sausages, casings removed
– 1 large onion, chopped
– 4 oz of sliced mushrooms
– 1 ½ lbs of small red potatoes, halved and quartered
– ½ cup of low-sodium chicken stock
– ¾ cup of shredded Swiss cheese
– Garlic salt
– Pepper
– Olive oil
– Cooking spray

Heat your oven to 400º.

Heat a large nonstick skillet over medium-high heat. Add the sausage and cook for 6 minutes, stirring to crumble, until browned and cooked through. Remove the sausage from the skillet and place into a bowl; set aside.

Add a little olive oil to the skillet and then add the onion and cook for 5 minutes. Add the mushrooms and cook another 5 minutes. Add the potatoes, season to taste with garlic salt and pepper, and cook for about 10 minutes, until slightly soft and just starting to brown. (Cook longer if you want them really brown – just make sure the potatoes don’t get too soft or stick to the skillet.) Stir in the sausage and chicken broth.

Place the mixture into a 9×7 baking dish (or similar) and top with the shredded Swiss. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes, or until golden. Let cool slightly, and then eat.

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3 Comments on “Gratin to Something Good”

  1. Caroline says:

    Hope you had a great Thanksgiving as well! I ate…and drank, way too much. But not just on Thursday–the entire weekend. Jealous you have snow. I gave up on having winter weather here. Oh man, and this gratin looks awesome. So much cheese!!

    • egg me on says:

      I had a great Turkey Day, and it sounds like you did too! Well, the snow didn’t stick, so it’s not that wintery just yet. The cheesy crust was my favorite part of this dish!

  2. NerdyBaker says:

    O yeah, this is happening…


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