HELLOOOOoooo yummy, comfort food goodness! 
I think I could have eaten this entire dish by myself. Seriously! Besides the fact that it was seriously easy to make it just tasted so darned good! I used Yukon gold potatoes instead of red potatoes which I would recommend since gold potatoes are naturally creamier. The leftovers kept really well and made a perfect reappearance for lunch later in the week. This recipe was featured in Cooking Light’s “Feed 4 for Less than $10”. I didn’t actually do the math but I can tell you that I will definitely be making this dish again.
Ingredients
2 (4-ounce) hot turkey Italian sausage links, casings removed
1 tablespoon butter
3 cups chopped onion
4 oz. sliced cremini mushrooms
1½ pounds red potatoes, coarsely chopped
½ teaspoon kosher salt
½ cup fat-free, lower-sodium chicken broth
Cooking spray
¾ cup (3 ounces) shredded Swiss cheese
2 tablespoons chopped fresh thyme
Directions
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.
Recipe Rating: 4.5 out of 5 stars
Click on this link for the Cooking Light recipe http://www.myrecipes.com/recipe/turkey-sausage-potato-gratin-50400000116795/
