Golden Sausage Potato Gratin
Golden Sausage Potato Gratin
Ingredients
For the Gratin
- 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 pound Italian sausage, mild or hot, casings removed
- 1 yellow onion, small, finely chopped
- 3 garlic cloves, minced
- 1/2 cup lager beer
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Cheese Topping
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess fat and set the cooked sausage aside.
⏱️ 10 min
- 3
Add 1 tablespoon of unsalted butter to the same skillet. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 7 min
- 4
Pour in the lager beer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the liquid is slightly reduced.
⏱️ 5 min
- 5
Stir in the heavy cream, whole milk, Dijon mustard, chopped fresh thyme, grated nutmeg, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, then remove from heat.
⏱️ 5 min
- 6
Arrange about one-third of the thinly sliced potatoes in a single, slightly overlapping layer in the prepared baking dish. Top with half of the cooked sausage.
⏱️ 5 min
- 7
Pour about one-third of the cream mixture evenly over the sausage and potatoes. Sprinkle with one-third of the combined shredded Gruyere and grated Parmesan cheeses.
⏱️ 3 min
- 8
Repeat the layering process: another third of potatoes, the remaining sausage, another third of the cream mixture, and another third of the cheese.
⏱️ 5 min
- 9
Finish with the remaining potatoes, then pour the last of the cream mixture evenly over the top.
⏱️ 3 min
- 10
Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
⏱️ 40 min•🌡️ 375
- 11
Remove the foil. Sprinkle the remaining cheese over the top of the gratin. Drizzle with the 1 tablespoon of melted butter. Bake uncovered for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375
- 12
Let the gratin rest for 10-15 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Sausage Potato Gratin
Ingredients
For the Gratin
- 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 pound Italian sausage, mild or hot, casings removed
- 1 yellow onion, small, finely chopped
- 3 garlic cloves, minced
- 1/2 cup lager beer
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Cheese Topping
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess fat and set the cooked sausage aside.
⏱️ 10 min - 3
Add 1 tablespoon of unsalted butter to the same skillet. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 7 min - 4
Pour in the lager beer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the liquid is slightly reduced.
⏱️ 5 min - 5
Stir in the heavy cream, whole milk, Dijon mustard, chopped fresh thyme, grated nutmeg, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, then remove from heat.
⏱️ 5 min - 6
Arrange about one-third of the thinly sliced potatoes in a single, slightly overlapping layer in the prepared baking dish. Top with half of the cooked sausage.
⏱️ 5 min - 7
Pour about one-third of the cream mixture evenly over the sausage and potatoes. Sprinkle with one-third of the combined shredded Gruyere and grated Parmesan cheeses.
⏱️ 3 min - 8
Repeat the layering process: another third of potatoes, the remaining sausage, another third of the cream mixture, and another third of the cheese.
⏱️ 5 min - 9
Finish with the remaining potatoes, then pour the last of the cream mixture evenly over the top.
⏱️ 3 min - 10
Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
⏱️ 40 min•🌡️ 375 - 11
Remove the foil. Sprinkle the remaining cheese over the top of the gratin. Drizzle with the 1 tablespoon of melted butter. Bake uncovered for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375 - 12
Let the gratin rest for 10-15 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 15 min