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Potato, Spinach, and Sausage Casserole

From

February/March 2005

Potato, Spinach, and Sausage Casserole

This Potato, Spinach, and Sausage Casserole is topped with a tangle of sausages and peppers 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 sautéed spinach to the mashed potatoes brought a lot of flavor and nutritional value to the casserole, not to mention color. Squeezing out as much liquid as possible from the spinach ensured that the potato mixture didn’t get watery. Cooking the sausage first, then using the same pan to brown the onions saved on cleanup. For the best flavor, we found it worthwhile to track down good-quality imported Gruyère cheese. Nutty tasting and smooth melting, it was the perfect choice for the Potato, Spinach, and Sausage Casserole.

Serves 8

This hearty casserole works with several kinds of sausage, including Italian (sweet or hot), kielbasa, or chorizo. It's really more of a main dish than a side dish.

Ingredients

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