Here’s a new take on leftovers from
this dish, which I had frozen. Tonight, I cooked two links of fresh Italian sausage, casings removed, until crumbly and browned. Then I stirred the sausage into the thawed leftover gratin, added a can of diced tomatoes, and heated it through. A sprinkling of freshly grated Parmesan cheese finished off the dish. Very simple, very tasty!
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