Growing up I loved making and eating potatoes au gratin, but hadn't made the dish in years as I hadn't found a good substitute for the cream of mushroom soup. I was thrilled when I stumbled across the Pacific brand of organic cream of mushroom soup that is both gluten-free and has healthier ingredients than other commercial brands of cream of mushroom soup. Here's a healthier-ish twist to one of my childhood favorites.
1 bag (16 oz) organic frozen, diced potatoes
1 12-oz box Pacific Organic Cream of Mushroom Soup
3/4 C Daisy sour cream (I like the Daisy brand as the ingredients are simply cultured cream)
1.5 T dried onion flakes (or a small, fresh onion chopped)
1/2 t garlic powder
1/2 t sea salt
1/4 t black pepper
1 package organic chicken sausage (spinach and feta works great; or pick another flavor of your choice)
Mix all of the ingredients except for the sausage in a large mixing bowl (the potatoes do not need to thaw before mixing). Lightly grease a 9x12 baking dish with coconut oil. Put the potatoes au gratin in the greased baking dish. Place the sausages vertically in a row on top of the potatoes.
Bake at 350 degrees for 45 minutes, or until the potatoes are bubbling in the middle of the baking dish.
1 bag (16 oz) organic frozen, diced potatoes
1 12-oz box Pacific Organic Cream of Mushroom Soup
3/4 C Daisy sour cream (I like the Daisy brand as the ingredients are simply cultured cream)
1.5 T dried onion flakes (or a small, fresh onion chopped)
1/2 t garlic powder
1/2 t sea salt
1/4 t black pepper
1 package organic chicken sausage (spinach and feta works great; or pick another flavor of your choice)
Mix all of the ingredients except for the sausage in a large mixing bowl (the potatoes do not need to thaw before mixing). Lightly grease a 9x12 baking dish with coconut oil. Put the potatoes au gratin in the greased baking dish. Place the sausages vertically in a row on top of the potatoes.
Bake at 350 degrees for 45 minutes, or until the potatoes are bubbling in the middle of the baking dish.
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