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.