Turkey, Mushroom, and Potato Gratin

The original recipe called for hot turkey Italian sausage links with the casings removed, so I just used ground turkey and added some crushed red pepper ~ easier and healthier! The fresh thyme adds a really great flavor.
Cooking Light says, "Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself."

Yield: Serves 4 (serving size: about 1 cup)
Total: 1 Hour, 12 Minutes
Ingredients:
1 pound ground turkey
1 tablespoon crushed red pepper
1 tablespoon butter
2 cups chopped onion
4 ounces sliced cremini mushrooms
1 1/2 pounds red potatoes, coarsely chopped
1/2 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
2 tablespoons chopped fresh thyme

Preparation:
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan, and sauté for 5 minutes or until browned, stirring to crumble. Add butter to pan and melt. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.
3. Stir in broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

Nutritional Information:
Calories: 358
Fat: 13g
Saturated fat: 6.9g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.6g
Protein: 19.5g
Carbohydrate: 40.5g
Fiber: 4g
Cholesterol: 63mg
Iron: 2.6mg
Sodium: 619mg
Calcium: 196mg