Chicken and Sausage Gratin Casserole
Sauce:
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 - 2 ounces grated Gruyere cheese (recommended)
1 ounce grated Provolone cheese (another flavorful cheese may be substituted to suit taste)
1 ounce grated Hatavari cheese (another flavorful cheese may be substituted to suit taste)
2 ounces grated sharp cheddar cheese (recommended)
2 tablespoons finely chopped mixed fresh herbs (parsley, thyme, oregano, etc. � dried may be substituted but use less)
Season salt
White pepper
Garlic powder
Onion powder
1 cup bread crumbs
Seasoned flour
Olive oil
2 tablespoons olive oil
� pound link sausage, sliced thinly
� pound cubed chicken breast
1 red onion, sliced
3 medium red potatoes (washed and pricked)
2 Portobello mushroom caps
1 eggplant, sliced
Preheat oven to 350 degrees F.
Mornay Sauce:
Melt butter in a small heavy saucepan. Stir in the flour, increase the heat to medium-high and cook for 2 minutes, being careful not to let it brown. Whisk in the milk and heavy cream and cook, stirring constantly, until the mixture comes to a gentle boil. Reduce heat to low after sauce becomes smooth and thickened. Add the cheeses and stir until melted. Add herbs and seasonings to taste. Keep sauce on low or warm until ready to use, stirring often.
In a large skillet preheat a small amount of Olive oil over medium-high heat. Add chicken and sausage. Lightly season the meat. The meat should be golden brown and cooked through (chicken). Transfer meat to high sided Pyrex dish.
Using the same skillet add a little more Olive oil and saut� the red onions. Lightly season and cook until lightly caramelized. Transfer to the Pyrex dish with the meat and stir to combine.
Microware the Red New potatoes on high for 3 � minutes in a plastic grocery bag. Potatoes will not be cooked through. After slightly cooling slice the potatoes into thin slices. Separate the slices and add to the Pyrex dish. Fold the mixture together being careful not to break up the potatoes. Cover the mixture with the sauce and fold gently.
The Pyrex dish should be covered with a lid or foil. Bake for 45 minutes to 1 hour.
While the casserole is baking saut� the Portobello mushrooms in a skillet over MH heat with olive oil. Large caps should be sliced and smaller caps should be halved or quartered. Cook for 2 minutes and add chopped garlic. Saut� for 1 additional minute and remove from skillet.
Heat enough olive oil over MH heat to cover the bottom of a skillet. Slice the Eggplant lengthwise after removing the top and bottom ends. Wash each piece and dredge lightly in seasoned flour. Shake to remove excess flour and brown in skillet. Place on a plate covered with paper towels.
To serve, place two pieces of eggplant on a plate and cover with the casserole. Add saut�ed mushrooms to the side.
