Sweet Potato and Conecuh Sausage Au Gratin

Sweet Potato & Conecuh Sausage Au Gratin Chef Ella Hart, Slidell, Louisiana

This Sweet Potato and Conecuh Sausage Au Gratin makes a fantastic holiday side.

Sweet Potato & Conecuh Sausage Au Gratin
Serves 4
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  1. 1 pound Conecuh sausage, sliced ¼-inch thick
  2. 1 small onion, finely chopped
  3. ¼ cup unsalted butter
  4. 1/3 cup all-purpose flour
  5. Salt to taste
  6. Ground white pepper to taste
  7. 2 cups whole milk
  8. 2 cups shredded sharp Cheddar cheese, divided
  9. 2 fresh sweet potatoes, peeled and sliced 1/8-inch thick
  10. 2 cups panko (Japanese bread crumbs)
  11. Paprika to taste
  1. Preheat oven 375°.
  2. In a large skillet, add sausage and cook over medium heat until beginning to brown. Add onion, and cook, stirring constantly, until onion is tender. Drain on paper towels.
  3. In a 2-quart saucepan, melt butter over medium heat. Add flour, salt, and pepper, and cook, stirring constantly, until bubbly; remove from heat. Add milk, and stir until incorporated. Bring to a boil over high heat, and stir 1 minute. Remove from heat and stir in 11/2 cups cheese until melted; add reserved sausage mixture. Spread potato in a 2-quart baking dish, pour cheese sauce over potatoes. Bake uncovered for 45 minutes.
  4. In a small bowl, combine bread crumbs and remaining 1/2 cup cheese; sprinkle bread crumb mixture over potatoes, and top with paprika. Bake until brown and bubbly, about 10 minutes.
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