Potato, Spinach, and Sausage Casserole
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 8
Ingredients
3 tablespoons unsalted butter, plus extra for greasing baking dish4 teaspoons olive oil 1 (16-ounce) bag fresh spinach, washed, dried, and stemmed1 pound sausage, links cut in half lengthwise and then crosswise into ¼-inch-thick pieces2 large red onions, halved and sliced thin1 medium clove garlic, minced3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch chunks½ cup heavy cream ¼ cup low-sodium chicken broth 2 tablespoons cider vinegar ⅛ teaspoon nutmeg ¾ teaspoon table salt ½ teaspoon ground black pepper 2 cups shredded Gruyère or Swiss cheese
Before You Begin
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.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Butter 13 by 9-inch baking dish.
- Heat 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop spinach.
- Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining 2 teaspoons oil in skillet. Add onions and cook until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
- Meanwhile, place potatoes in large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into pot, and mash with butter, cream, broth, vinegar, nutmeg, salt, and pepper. Stir in spinach and 1 cup cheese.
- Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1 cup cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.
Yield
Serves 8Ingredients
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 ¼-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
½ cup heavy cream
¼ cup low-sodium chicken broth
2 tablespoons cider vinegar
⅛ teaspoon nutmeg
¾ teaspoon table salt
½ teaspoon ground black pepper
2 cups shredded Gruyère or Swiss cheese
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 ¼-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
½ cup heavy cream
¼ cup low-sodium chicken broth
2 tablespoons cider vinegar
⅛ teaspoon nutmeg
¾ teaspoon table salt
½ teaspoon ground black pepper
2 cups shredded Gruyère or Swiss cheese
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 ¼-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
½ cup heavy cream
¼ cup low-sodium chicken broth
2 tablespoons cider vinegar
⅛ teaspoon nutmeg
¾ teaspoon table salt
½ teaspoon ground black pepper
2 cups shredded Gruyère or Swiss cheese
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 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.
Before You Begin
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.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Butter 13 by 9-inch baking dish.
- Heat 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop spinach.
- Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining 2 teaspoons oil in skillet. Add onions and cook until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
- Meanwhile, place potatoes in large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into pot, and mash with butter, cream, broth, vinegar, nutmeg, salt, and pepper. Stir in spinach and 1 cup cheese.
- Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1 cup cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.
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