Sweet and Savory

I love sweet potatoes on the holiday table, but some recipes take the tubers from side dish to dessert. I prefer to keep my sweet potato side dishes savory.

One of my favorite sweet potato sides is a sweet potato gratin: thinly sliced potatoes cooked in a mixture of cream and broth. To make it more substantial, I add sweet Italian sausage, but if that is too over the top for you, leave it off.

SWEET POTATO GRATIN

Makes 6 to 8 servings

1/2 pound sweet Italian sausage, casings removed
1 large onion, thinly sliced
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 1/2 pounds sweet potatoes, peeled, thinly sliced
Salt and pepper to taste
1 cup grated Gruyere cheese

Preheat oven to 400 degrees. Butter a 13-by-9-inch baking dish.

Cook sausage in a skillet until cooked through, crumbling into small pieces. Transfer sausage to paper towels to drain. Drain all but 1 to 2 tablespoons drippings from skillet.

Add onion to skillet. Saute until tender but not browned. Cool.

Whisk broth and cream in a small bowl. Arrange half of potatoes in prepared dish. Sprinkle with salt and pepper. Arrange sausage and half of onion slices over. Sprinkle with half of cheese. Repeat with another layer of potatoes, salt, pepper and remaining onion slices. Pour cream mixture over.

Cover dish tightly with foil. Bake 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake until potatoes are tender, liquid is thickened and top is golden brown, about 15 minutes longer.



Categories: Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: