Turkey Sausage, Mushroom, and Potato Gratin

By á-4131

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

Nutritional Information
Amount per serving

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

Ingredients

• 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

Preparation

Step 1

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.