Potato Spinach Sausage Casserole
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Category
Dinner
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Cusine
American
What do you need?
How to make?
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
Preheat oven to 400 degrees F. Butter a 6x9 or 8x8 inch baking dish.
Place potato chunks in a large pot and add enough cold water to cover by 1 inch. Bring the potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes.
Heat 1 teaspoon of olive oil in a large skillet on medium high heat. Add the spinach and cook, using tongs to turn the spinach leaves over in the pan, until wilted, about 3 minutes. Remove from pan and let cool. Wrap in paper towels and squeeze out liquid. Roughly chop the spinach.
Wipe any remaining moisture out of the skillet. Add the Italian sausage to the pan and cook on medium-high heat until lightly browned, about 5 to 6 minutes. Transfer the sausage to a bowl.
You'll need 1 tablespoon of fat in the pan. So if the sausage has produced that much fat, great, if not, add more olive oil until you have 1 tablespoon of fat in the pan. Heat on medium high and add the thinly sliced red onions. Cook until lightly browned, about 5 minutes. Add the garlic and cook a minute more. Add the onions and garlic to the bowl with the sausage.
When the potatoes are done cooking, drain them and return them to the pot, and mash them with butter, cream, vinegar, nutmeg, salt and pepper. Stir in the spinach and 1/2 cup of the cheese.
Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.