Idaho® Potato Sausage and Egg Gratin
(1) - 2" Hotel Pan
2 pounds Idaho® potatoes, steamed, cut into 1 "dice, cooled
2 pounds fresh spinach, steamed, squeezed very dry
3 cups red onions, diced 1/4 inch
4 cups roasted red peppers, diced 1/2"
2 ounces olive oil
1 pound ground breakfast sausage cooked, drained
12 each eggs
1 1/2 quarts heavy cream
1 tablespoon seasoning salt
1/4 teaspoon white pepper
Dash cayenne pepper
2 ounces grated Parmesan
1/8 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon Gulden's Brown Mustard
Preheat oven to 325°F.
Heat the olive oil on a hot griddle, add the red onions and cook until tender.
Add the potatoes, and cook until lightly brown.
Add the roasted red peppers, and drained spinach, and cooked drained sausage, season to taste with salt and pepper, mix well, remove from heat, reserve.
In a large mixing bowl, beat the eggs. Add the remaining ingredients, mix well.
Spray a 2" hotel pan with food release spray. Place the potato mixture inside the pan, and pour the egg mixture over top, spreading out until evenly dispersed.
Bake at 325°, until the gratin is set, approx. 1 hour. Serve.