Turkey Sausage, Mushroom, and Potato Gratin

This was delicious!  I had prepped the ingredients ahead of time so it came together quickly in the evening. This recipe could easily be personalized using different meats or cheeses, or even different potatoes.  One reviewer added red peppers and another adder a hot pepper.  I'm going to add those in the future.   Overall, a great, flexible recipe with a lot of flavor! 

I chopped up polish sausage (instead of skinning & crumbling it) and didn't use the mushrooms but we loved this and will make it again!

Had some leftover turkey sausage and 2 bags of microwaveable red potatoes I wanted to use. Came across this fabulous recipe and added a few ingredients of my own to come up with a phenomenal dinner that even had my kids digging in for seconds!

I followed the recipe but it took way less time since sausage was already cooked and I microwaved the potatoes for 2/3 the required time on package (to get them soft faster).

I chopped a few slices of red bell pepper (from a jar) and a fresh Serrano for a little heat and sautéed with the mushrooms. Topped with shredded mozzarella instead and put in oven. Since most was already cooked it only needed to stay in oven 1/2 the time and voila! It was fabulous!

Made this exactly as written and all in the family loved it. None left over. Great flavors, a little labor intensive so made for a Sunday night. Served with a green salad.

Delicious!!! I used ground turkey sausage (hot) instead of links and baked it in a shallow glass dish.

I substituted 8oz of chicken breast for the sausage and swapped out half of the Swiss cheese with a Pecorino Romano and Mozzarella mix. I forgot to add the thyme, but it didn't need it. It came out excellent, although next time I think I might drop the potatoes to 1 lb to allow some of the other flavors to come forward.

We all liked this but our market only had spicy chicken sausage links and we didn't care for that. Next time, mild turkey sausage links and red pepper flakes at the table for those who want it.

I made this about 2 weeks ago, and it was outstanding. I did use spicy chicken sausage instead of the turkey to save on fat...I didn't even have to wipe out the pan! Already have this planned in the menu again for this month.

This was much better than I expected. A family favorite!

We thought this was very good and will make again. I did change up the recipe by adding some spinach and chopped red Bell Pepper because it was available and it work well. I also put a small mixture of Dijon Mustard, Olive oil, Cumin, and Italian seasoning on the potatoes which I did not brown. I mixed the potatoes with the cooked ingredients in the baking dish. I also used Gruyere cheese on top. I cooked this covered for 30 minutes then finished it uncovered for about 15 more.

I was prepared for this to be just okay, but was pleasantly surprised to find amazing depth of flavor! The onions, I used sweet, caramelized during the cooking process on the stove top and then cooked up so soft and lovely in the broth in the oven they were reminiscent of the onions in a french onion soup. The hot turkey sausage was perfect in this dish. The only change I made was using 8 ounces of mushrooms because I love them and that's the size package they come in and I didn't want leftovers. There was a significant amount of broth in the bottom of the dish, but it tastes so good, I'm okay with the sloshy-ness of the dish. This was so enjoyable I'm looking forward to making it again!

Very tasty dish. I made it exactly as the recipe describes except I used Parm-Reggiano cheese instead of the Swiss (didn't have any). Served it for dinner with a fruit salad, and my husband and I loved it. I'm looking forward to having the leftovers! It would be delicious for breakfast, too.

I've made this twice now. I used a chicken apple sausage each time. And I really like it with that. I added some red pepper flakes since I use a sweeter sausage. I also add celery. And I use mozzarella cheese because that's what I've had each time. I skipped the thyme and use brown potatoes. This is a great brunch dish or potluck dish. I don't recommend it as a main entree for dinner though. Much more of a side dish.

great comfort food. a couple adjustments, I used 2 cups onions instead of 3, I didn't add the cheese until it was uncovered for the last 15min and I let the completed dish rest for 10 min. great recipe

This was pretty darn tasty! I used the following substitutions, which I think will work the best (for me) in the future. I had 1.2 lbs of cooked, red potatoes on hand, so I cubed them up and used them instead of raw. I also probably tripled the mushrooms, simply because we love them and used dried Thyme because I didn't have any fresh. (I mixed it in, instead of sprinkling on top.) Not a fan of turkey anything, so I used our favorite NY Style (brand name) Hot Italian sausages - 3 instead of two to make it heartier.(probably would've been fine with two.) These particular sausages are not much worse than the turkey (I compared the pkgs in the store) & hardly render any fat! I omitted the butter & just used what little drippings there were from the meat. I sprinkled a little jalapeno jack on top & cooked for about 20 min at 400. Had some pooling at the bottom from the stock. Will omit next time as it didn't add much to the dish. Would be great in the am with eggs too! A keeper!

I made this for myself last night, and I'm currently eating half the leftovers with a poached egg for breakfast. Needless to say, I liked it. I'd suggest cutting the potatoes into about 1/2" cubes. Chopped isn't a very clear direction, and that photo is a bit misleading. I also caramelized the onions a bit (you cook them in butter, it's just asking for it) and didn't half the mushrooms (I used one portobello cap, but it cooked down so much, I may try 2 next time). I only had sweet sausage on hand, so I added some red pepper flakes to both the sausage and potato mix for some kick. I also didn't add the cheese until after I uncovered it. I don't see why it needs to be on there for the first 30 minutes. It has plenty of time to melt and brown in a 400 degree oven for 15 minutes. It all turned out great. Just enough moisture and everything was done.

This will definitely make it into our regular rotation. I used 1 lb of turkey sausage and divided it into six servings to reduce the calories per serving and stretch it a little further. I also subbed celery for the mushrooms (I cooked the celery with the onions), because my SO doesn't like mushrooms. I used small Yukon Gold potatoes and sliced them in 1/4 in thick rounds, since the other reviews mentioned that the potatoes didn't fully cook. And to eliminate some of the extra broth, I only covered it for 15 min during the baking time. There was still some extra broth, but not too much--just enough to keep the leftovers moist. And I added fresh rosemary and sage (but used dried thyme because fresh thyme is such a pain), which definitely kicked up the flavor. I also added the cheese after it was fully cooked and put it back in the oven just long enough to melt it.

LOVED THIS! I subbed baby yellow gold potatoes for added flavor and cubed the size of small dice. I also cheated by doubling the cheese and adding the extra into the mix (Jarlsberg lite helped offset the calories a smidge). I cooked 20 more minutes than advised and it ended up cooked perfectly without excess broth.

Yummy! The only thing I changed was the amount of onion...I used 1 1/2 cups instead of the 3....just seemed like way too much. Family loved it as well. It's a keeper.

We loved it! I only used 1c of onions instead of 3, and i used the chicken Italian sausage. Great weekend recipe!

Good recipe, one that I immediately knew I had to try. I substituted cooked sliced Chicken Sweet Basil sausage and added cubed butternut squash. I precooked the squash cubes for about 3 minutes in the microwave, then added them to the other ingredients. Turned out great - my husband asked "Are there enough leftovers for lunch tomorrow?" I served it with roasted asparagus spears that I stuck in the oven with the casserole. I love recipes that can be at least partially prepared early in the day so that I can enjoy a glass of wine while dinner's cooking!

We loved this! Potatoes were perfectly done (I cut mine small) and I had no leftover broth, as indicated by other reviews....this is definitely a keeper. We had NO leftovers!

I really did not care for this dish. I had lots of extra broth in the bottom at the end of the baking time, and my cheese was overcooked while the potatoes were undercooked. It would make more sense to add the cheese during the last 10 minutes of baking time. I wouldn't recommend this recipe nor would I make it again.

I made this for dinner last night and it was excellent! It was packed with flavor. I did cook it for 20-25 minutes with no cover instead of 15 minutes to really cook the juices! I can't wait to make this for Christmas morning for breakfast!

Nice and easy meal. 1/2lb less potatoes and added 2c of cauliflower. The family loved it (esp. with Shiriachi on it). I'll double it and bring it to my next potluck.

This was excellent! We made exactly as given and it was perfect! Served with sauteed spinach.

This recipe was tasteless! I followed the recipe and ended up with a lot of extra liquid (chicken broth I assume) at the bottom of the casserole dish. It had a strange odor and the texture of the sausage was not pleasant. So frustrating to find a recipe, shop for the ingredients, cook, and have a yucky result. =(

Easy and delicious! This might be our new go-to, comfort food, cool/cold weather dish! Two things I did differently: 1. increased the amount of mushrooms simply because we love mushrooms and 2. omitted the butter - only because I forgot it. This is even better the next day!