SR Sweet Potato & Conecuh Sausage Au Gratin

Sweet Potato & Conecuh Sausage Au Gratin


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


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. 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.  

Credits: Chef Ella Hart

Servings: 4