Sausage and Potato Gratin
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For Potatoes Gratin
- 6 cups small potatoes (peeled and thinly sliced)
- ¾ cup onions (chopped)
- 2 ½ Tbsps all-purpose flour
- 1 Tbsp butter (cut into pieces)
- 2 ½ cups milk (heated)
- 1 cup grated Gruyere
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Sausage Meatballs and Vegetables
- 2 onions (peeled and sliced)
- 3 Tbsps good-quality olive oil
- 1 large, red Bell pepper (rinsed; cored and roughly chopped)
- 1 cup sliced Mushrooms
- 2 ribs Celery (rinsed; trimmed and sliced)
- 2 cloves garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups italian, link Sausage (sweet or hot; cut into 1-inch pieces)
Preparation steps
1.
For Potatoes Gratin:
2.
Preheat oven to 400°F / 200º C. Lightly coat a 2 quart baking dish with vegetable spray.
3.
Arrange a layer of potatoes in casserole and sprinkle with some of the onion, flour, cheese, salt and pepper. Continue layering until all ingredients are used.
4.
Dot top with butter, and slowly pour milk over the potato mixture.
5.
Bake 20 minutes at 400° F, reduce heat to 350° F and bake an additional 40 to 50 minutes, or until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving.
6.
For Sausage Meatballs and Vegetables:
7.
While the potatoes are cooking, in a large skillet, over medium heat, cook the onions, covered and undisturbed, for about 4 to 5 minutes, or until the onions are dry and almost sticking to the bottom of the skillet. Remove the cover, add the oil, and stir, scrapping up any bits stuck to the bottom of the pan. Cook for 1 to 2 minutes, then add the peppers, mushrooms and celery, season to taste with salt and pepper. Cook, stirring often, until the vegetables are just tender, about 10 minutes. Remove vegetables from skillet and keep warm.
8.
Add the sausages to the pan and cook over medium heat, stirring frequently. Cook until the sausages are nicely browned and cooked through. Add the vegetables to the pan and heat through, stirring to incorporate. Serve with potato gratin.
