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Potato and Sausage Casserole
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Whip up a delicious and hearty potato, spinach, and Italian sausage casserole for a crowd-pleasing dinner option.
Ingredients:
  • 1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chunks
  • 1 teaspoon extra virgin olive oil
  • 8 oz fresh spinach, washed, dried, and stemmed
  • 1/2 pound Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), out of casing, broken into small pieces
  • 1 large red onion (about 3/4 lb), peeled and sliced thin
  • 1 small clove garlic, minced
  • 1 1/2 tablespoons unsalted butter, plus extra to grease the baking dish
  • 1/3 cup heavy cream
  • 1 tablespoon cider vinegar
  • Dash nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Gruyere or Swiss cheese
Instructions:
  • Preheat the oven to 400°F and generously butter a 6x9 or 8x8 inch baking dish.
  • Place potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then simmer until tender, about 15 minutes.
  • In a large skillet over medium-high heat, sauté spinach in 1 teaspoon of olive oil until wilted, about 3 minutes. Transfer spinach to paper towels, squeeze out excess liquid, then roughly chop.
  • Prepare the Italian sausage by browning it in a skillet over medium-high heat for 5 to 6 minutes until lightly browned. Remove and set aside in a bowl.
  • Sauté the red onions and garlic in 1 tablespoon of fat in the pan on medium-high heat until the onions are lightly browned, about 5 minutes. Then add the garlic and cook for an additional minute before adding everything to the bowl with the sausage.
  • Mash the potatoes with butter, cream, vinegar, and seasonings after draining and returning them to the pot.
  • Gently fold in the spinach and half a cup of cheese.
  • Spread the potato-spinach mixture evenly in the baking dish. Cover with the sausage-onion mixture and sprinkle with the remaining 1/2 cup of cheese. Bake for 20 to 25 minutes until the potatoes are hot and the cheese is golden and bubbly. Let it cool for 10 minutes before serving.

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