Sweet Potato And Sausage Gratin With Thyme
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
65
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
White Wine (dry)1.333333 cups
Apricot Nectar4 tbsps
Butter (1/2 stick)2 tbsps
Thyme (chopped fresh)Directions:
1
Pour broth over
2
Preheat oven to 400° F
3
Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes
4
Using slotted spoon, place sausage in small bowl
5
Pour off any drippings in skillet
6
Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes
7
Pour into another bowl
8
Melt 2 tablespoons butter in same skillet over medium heat
9
Add leeks and sauté until tender, about 10 minutes
10
(Can be prepared 1 day ahead
11
Cover and refrigerate sausage, broth mixture and leeks separately
12
) Arrange half of potatoes in 13 x 9x2-inch glass baking dish
13
Sprinkle with half of thyme
14
Season with salt and pepper
15
Sprinkle with 1/3 cup cheese
16
Top with half of leeks and all of sausage
17
Cover with remaining potatoes
18
Sprinkle with remaining thyme
19
Season with salt and pepper
20
Cover with remaining leeks
21
Top with remaining cheese
22
Cover and bake 30 minutes
23
Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes
24
Cool slightly
25
Preheat oven to 400° F
26
Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes
27
Using slotted spoon, place sausage in small bowl
28
Pour off any drippings in skillet
29
Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes
30
Pour into another bowl
31
Melt 2 tablespoons butter in same skillet over medium heat
32
Add leeks and sauté until tender, about 10 minutes
33
(Can be prepared 1 day ahead
34
Cover and refrigerate sausage, broth mixture and leeks separately
35
) Arrange half of potatoes in 13 x 9x2-inch glass baking dish
36
Sprinkle with half of thyme
37
Season with salt and pepper
38
Sprinkle with 1/3 cup cheese
39
Top with half of leeks and all of sausage
40
Cover with remaining potatoes
41
Sprinkle with remaining thyme
42
Season with salt and pepper
43
Cover with remaining leeks
44
Top with remaining cheese
45
Pour broth over
46
Cover and bake 30 minutes
47
Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes
48
Cool slightly