This Sweet Potato and Conecuh Sausage Au Gratin makes a fantastic holiday side.
Sweet Potato & Conecuh Sausage Au Gratin
2015-11-03 05:18:32
Serves 4
Ingredients
- 1 pound Conecuh sausage, sliced ¼-inch thick
- 1 small onion, finely chopped
- ¼ cup unsalted butter
- 1/3 cup all-purpose flour
- Salt to taste
- Ground white pepper to taste
- 2 cups whole milk
- 2 cups shredded sharp Cheddar cheese, divided
- 2 fresh sweet potatoes, peeled and sliced 1/8-inch thick
- 2 cups panko (Japanese bread crumbs)
- Paprika to taste
Instructions
- Preheat oven 375°.
- 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.
- 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.
- 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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When/Where do you add the Sausage?
Thank you for your question, Cheryl. We updated the recipe, and you’ll see that the sausage gets added to the cheese sauce in Step 3.