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potato, sausage & gruyère gratin

Serves 6–8

You could serve this potato gratin at almost any meal—with a breakfast or brunch, as a stand-alone lunch, or with a big salad for dinner. The tangy Gruyère is so delicious with the sausage and potatoes!
You can make this dish a day or two ahead and just reheat it before serving.

  • 3 breakfast sausage links (pork or turkey)
  • 1 pound russet potatoes
  • 1 pound Yukon Gold potatoes
  • Salt and pepper
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • ¾ cup heavy cream (or substitute light)
  • 2 teaspoons fresh tarragon leaves
  • ½ pound Gruyère cheese, grated

Preheat the oven to 400°F. Heat a medium-sized nonstick skillet over medium-high heat. Squeeze the sausages from their casings into the skillet, breaking up the meat into small pieces. Brown the sausage meat, then remove the pan from the heat. Drain off the fat and reserve the meat.

Peel and grate the potatoes roughly using a box grater, being careful not to grate too finely, as this can make the potatoes too starchy. Combine the two types of potatoes in a large mixing bowl, season with salt and pepper, and reserve.

Add 2 tablespoons of the butter to the skillet used to cook the meat and sauté the onion until it is tender and translucent (3 to 5 minutes). Add the grated potatoes and sauté over medium-high heat until they are golden brown. Resist the temptation to stir the potatoes too much. Let them get really crisp.

Add the sausage back to the pan with the potatoes, then stir in the cream and the tarragon. Season with salt and pepper and cook for approximately 5 minutes over medium heat, until the cream reduces slightly. Add all but 2 tablespoons of the Gruyère and stir until the cheese is melted.
Butter a baking dish with the remaining tablespoon butter. Transfer the potato mixture to the dish. Sprinkle the remaining Gruyère on top and bake for about 10 minutes, or until the cheese is melted and golden brown. Serve warm.

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