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Potato & Chicken Sausage Gratin

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My Fireman has seemingly found his way in the CB kitchen.  I have been hard at work to provide him with super simple recipes, with short ingredient lists and easy to understand preparation guidelines, and I must say- he has completely impressed me.  This one I pinned off of the Cooking Light Autumn Meals board.  Of course, with a few changes per my suggestion and what I had on hand in the pantry, I helped guide my Fireman through the process.  He needed very little assistance, thats for sure.

He hit a home run with this recipe.  This casserole did great things for this pregnant belly.. and I didn’t even have to prepare it.

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Instead of using one large baking dish for serving, he filled mini casserole dishes and sprinkled each with the shredded Swiss cheese and fresh thyme.  When he went grocery shopping this week he found that buying a large block of cheese was cheaper than purchasing a bag of the shredded stuff.  This isn’t always the case, but it worked out on this day to our advantage to shred the stuff himself.  For the record, I did help him operate the food processor for shredding.  He was completely floored that we didn’t have a box grater (like the one at the fire station, apparently).  So, I was able to stand for a short time to help him assemble the grating blades before he kicked me back into bed.

Don’t skimp on the addition of using fresh thyme here.  It completely brings the entire dish full circle to deliciousness.  The combination of chicken sausage, fennel, thyme, and potatoes reminded me of Thanksgiving.

Ohh, I cannot wait for that meal to come.  I can only imagine that size I’ll be at that time.  The realization just hit me that I’ll be able to get just a few bites down before I, myself, am a stuffed turkey.  I’ll have to plan my meal in stages that day.

Chicken Sausage & Potato Gratin

Yield: about 1 1/4 cups

Serving Size: 5 Servings

Adapted from Cooking Light


  • 3 (4-ounce) chicken Italian sausage links, casings removed (turkey may be substituted)
  • 1 tablespoon butter
  • 3 cups chopped onion
  • 3/4 cup chopped celery hearts
  • 8 ounces Baby Bella mushrooms, chopped
  • 1 1/2 pounds red potatoes, cubed into bite-sized pieces (about 1/2-in cubes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fennel seed
  • 3/4 cup fat-free, lower-sodium chicken broth
  • Pinch of red pepper flake
  • 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 and celery; sauté 8 minutes, until onion begins to caramelize, stirring occasionally. Add mushrooms; sauté 6 minutes, until browned and juices are released, stirring occasionally. Add potatoes, fennel seed, and salt; sauté 5 minutes or until browned, stirring occasionally.

Stir in crumbled sausage, red pepper flake, 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 fresh thyme.

Nutritional Information:

Calories: 358; Fat: 13 g; Carbohydrate: 41 g; Fiber: 5 g; Protein: 20 g


  1. Nice! Looks like a great hearty meal :)

  2. Delicious.. found this on Pinterest and made it for dinner tonight and it was soo good. I will definitely make this again!

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