Potato and Sausage Casserole
Ingredients
- 1 1/2 pounds russet potatoes
- 1 teaspoon extra virgin olive oil
- 8 ounces fresh spinach
- 1/2 pound Italian sausage
- 3/4 pound red onion
- 1 clove garlic
- 1 1/2 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 tablespoon cider vinegar
- Dash nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Swiss cheese
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Instructions
- 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. Leave the fat in the pan.
- 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 the spinach and 1/2 cup of the cheese into the potato mixture.
- 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.
Source
Original recipe: View Original