Sausage, Mushroom, and Potato Gratin

(Photo Credit and Original Recipe)

I found this recipe in the November Cooking Light Magazine. It was easy to adapt to Dairy Free and could very easily be adapted to Vegan as well. To see the original recipe click the link above the picture. Enjoy!

Sausage, Mushroom, and Potato Gratin

Ingredients:

1/2 pound ground sausage

1 TBS EVOO

2 cups chopped onion

2 cups diced mushrooms

1 lb red potatoes, chopped

1/2 tsp sea salt

1/2 cup chicken broth

1 cup Daiya Cheese, mozzarella or cheddar

Directions:

* Preheat oven to 400 degrees

* In a large skillet add sausage and cook until browned, set aside.

* Add EVOO to same pan and cook onion, mushrooms and potatoes until soft/browned

* Return sausage to pan and stir in broth.

* Spoon entire mixture into a glass or ceramic baking dish (coat w/ cooking spray first) and top with cheese. Cover w/ foil and bake for 30 minutes. Uncover and bake another 15 minutes or until golden.

Kitchen Notes:

* You can sub the sausage for Tempeh or Lifelight crumbles and the chicken broth for veggie broth to make this vegan.

* This was so good and even better the second day for leftovers!