Home fries in a casserole? Now we’re talking dinner! This comforting dish from Cooking Light is packed with good-for-you carbs and fiber from potatoes, and hot turkey Italian sausage adds protein and a kick. It all gets topped with Swiss cheese for a crunchy, chewy casserole.
Turkey Sausage, Mushroom and Potato Gratin
- 2 (4-ounce) hot turkey Italian sausage links, casings removed
- 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, reduced-sodium chicken broth
- 3/4 cup (3 ounces) shredded Swiss cheese
- 2 tablespoons chopped fresh thyme
Preheat oven to 400°F.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, using the back of the spoon 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.
Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11-by-7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400°F for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.
Serves: 4 | Serving Size: 1 cup
Per serving: Calories: 358; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 52mg; Sodium: 457mg; Carbohydrate: 41g; Dietary Fiber: 6g; Sugar: 8g; Protein: 18g
Nutrition Bonus: Potassium: 1066mg; Iron: 13%; Vitamin A: 11%; Vitamin C: 43%; Calcium: 13%