Gratin of Potatoes and Sausage

GRATIN OF POTATOES AND SAUSAGE

As our area farmers begin to harvest their potatoes, you might be looking for an interesting potato recipe idea. And this recipe for Gratin of Potatoes and Sausage is just that – a creative and delicious dish that showcases all those wonderful Maine potatoes.

Serves 4 to 6

1	tablespoon olive oil, plus more for greasing
8	ounces sweet Italian sausage, casings removed and crumbled
1	medium yellow onion, peeled and thinly sliced
4	cloves garlic, peeled and minced
3	tablespoons all-purpose flour
1½	cups milk
pinch	ground nutmeg
	Kosher salt and freshly ground black pepper
2	pounds Russet potatoes, cut into ¼-inch slices, boiled until tender, and drained
1	tablespoon fresh sage leaves, coarsely chopped
½	cup Swiss cheese, shredded

Preheat the oven to 375ºF and move the oven rack so it sets in the upper third of the oven. Lightly grease a 1½-quart baking dish with olive oil and set aside. In a skillet set over medium-high heat, combine the sausage and onion with the olive oil. Cook, stirring often, until the sausage is cooked through and the onion is golden brown, 4 to 6 minutes. Add the garlic and cook an additional minute.


If necessary, drain off all but 2 tablespoons of the drippings from the skillet. Stir in the flour, followed by the milk and nutmeg. Reduce the heat to medium and cook, stirring constantly, until the mixture thickens. Remove from the heat and season with salt and black pepper.


Gently mix the cooked potatoes and sage leaves into the sausage mixture. Pour the mixture into the prepared baking dish and spread out into an even layer. Top the gratin with the shredded Swiss cheese.


Bake the gratin in the preheated oven until the top is well browned and bubbly, 30 to 40 minutes. Then, remove from the oven and cool for 10 minutes before serving.