From: Chef/Owner Andy Husbands, Tremont 647, Boston, MA. Yield: 1 2" hotel pan.
2 lb. Idaho® Potatoes, steamed, cut into 1" dice, cooled
2 lb. fresh spinach, steamed, squeezed very dry
3 cups red onions, diced ¼"
4 cups roasted red peppers, diced ½"
2 oz. olive oil
1 lb. ground breakfast sausage, cooked, drained
12 eggs
1½ qt. heavy cream
1 Tbsp. seasoning salt
¼ tsp. white pepper
dash nutmeg
dash cayenne pepper
2 oz. grated Parmesan
⅛ tsp. Worcestershire sauce
½ tsp. dry mustard
1 Tbsp. Gulden's Brown Mustard
Preheat oven to 325°F. Heat olive oil on a hot griddle, add the red onions and cook until tender. Add potatoes, and cook until lightly brown. Add roasted red peppers, drained spinach and cooked drained sausage. Season to taste with salt and pepper. Mix well and remove from heat; reserve.
In large mixing bowl, beat the eggs. Add remaining ingredients; mix well. Spray a 2” hotel pan with food release spray. Place potato mixture inside pan and pour egg mixture over top, spreading out to evenly disperse. Bake at 325°F until gratin is set, approximately 1 hour.
