Potato Spinach Sausage Casserole

Ingredients

• 1 1/2 pounds russet potatoes , peeled and cut into 1-inch chunks
• 1 teaspoon of extra virgin olive oil
• 8 oz fresh spinach, washed, dried, and stemmed
• 1/2 lb of Italian sausage , out of casing, broken into small pieces
• 1 large red onion , peeled and sliced thin
• 1 small garlic clove, minced
• 1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish
• 1/3 cup heavy cream
• 1 Tablespoon cider vinegar
• Dash of nutmeg
• 1/2 teaspoon of salt
• 1/4 teaspoon pepper
• 1 cup of shredded Gruyere or Swiss cheese

Directions

1. Set the oven to 400 degrees F. Butter a baking dish, either 6x9 or 8x8 inch. Put the potato chunks in a large pot, then pour in enough cold water to sit 1 inch above them. Over high heat, bring the pot to a boil, then reduce the heat so the water simmers. Let the potatoes cook until tender, about 15 minutes.
2. Warm 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the spinach and cook it, turning the leaves with tongs as they soften, until wilted, about 3 minutes. Take the spinach out of the skillet and let it cool. Use paper towels to squeeze out the liquid, then give the spinach a rough chop.
3. Dry out the skillet if there is any moisture left behind. Add the Italian sausage and cook it over medium-high heat until it has a little color, about 5 to 6 minutes. Move the sausage to a bowl.
4. You want 1 tablespoon of fat in the skillet. If the sausage left you that much, you’re set; if not, add olive oil until there is 1 tablespoon of fat in the pan. Heat it over medium-high, then add the thinly sliced red onions. Cook the onions until lightly browned, about 5 minutes. Stir in the garlic and cook for 1 minute more. Scrape the onions and garlic into the bowl with the sausage.
5. When the potatoes are finished, drain them and put them back in the pot. Mash them with the butter, cream, vinegar, nutmeg, salt, and pepper.
6. Fold in the spinach and 1/2 cup of the cheese.
7. Spoon the potato-spinach mixture into the buttered baking dish. Scatter the sausage-onion mixture over the top, then add the remaining 1/2 cup of cheese. Bake until the potatoes are piping hot and the cheese is browned and bubbling, 20 to 25 minutes. Let it rest for 10 minutes before you scoop it.