Potato, Spinach, and Sausage Casserole

Name: Potato, Spinach, and Sausage Casserole
Yield: Serves 8
Ingredients: 3 tablespoons, unsalted butter, plus extra for greasing baking dish; 4 teaspoons, olive oil; 1 , (16-ounce) bag fresh spinach, washed, dried, and stemmed; 1 pound, sausage, links cut in half lengthwise and then crosswise into 1/4-inch-thick pieces; 2 , large red onions, halved and sliced thin; 1 medium clove, garlic, minced; 3 pounds, russet potatoes (about 6 medium), peeled and cut into 1-inch chunks; 1/2 cup, heavy cream; 1/4 cup, low-sodium chicken broth; 2 tablespoons, cider vinegar; 1/8 teaspoon, nutmeg; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 cups, shredded Gruyère or Swiss cheese

15 comments

Appears in Cook's Country February/March 2005

SERVES8

WHY THIS RECIPE WORKS

This Potato, Spinach, and Sausage Casserole is topped with a tangle of sausages and onions that makes it hearty enough to serve as a main course. Using a mixture of heavy cream and chicken broth lightened the texture and flavor. Adding saut...

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