Brrrrrrr! Its been cold in San Diego lately. (Ok, cold to us) I even had the fire going the other night. I don’t know about the rest of you, but I’m ready for summer. Me and winter do not mix. That’s why I left Chicago ten years ago, so I’d never have to shovel snow again for the rest of my life. Come to think of it, I don’t think I’ve even SEEN snow in person in about 6 years!
San Diego winter is about as much as I can bear. Lows in the 40’s and some rain. I still hate it, but its tolerable. When the temperature dips, all I want to do is eat hearty, potato-heavy, meals like this one. Real cozy, comfort food. This one happens to be tax season friendly in that you pretty much toss it all together and cook!
I would like to note that this recipe marks the first time I have ever voluntarily bought mushrooms, cooked them for myself, and ate them. Mushrooms were previously on my list of foods I don’t like. I decided recently to start teaching myself to like new things, and mushrooms was my first project. Success! (my Grandma would be so proud) Next up, artichokes. Spoiler alert! Artichokes are the March ingredient for Seasonal Potluck!
Turkey Sausage, Mushroom and Potato Gratin recipe from Cooking Light
- 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, lower-sodium chicken broth
- Cooking spray
- 3/4 cup (3 ounces) shredded Swiss cheese
- 2 tablespoons chopped fresh thyme
- Preheat oven to 400°.
- 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.
- 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.