Idaho® Potato Sausage and Egg Gratin | Idaho Potato Commission

Ingredients

• 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 nutmeg
• Dash cayenne pepper
• 2 ounces grated Parmesan
• 1/8 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1 tablespoon Gulden's Brown Mustard