Chef Folse's Potato, Smoked Sausage and Onion Gratin - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
The term "au gratin" often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of heavy smoked sausage with the sweetness of caramelized onions and fresh herbs to create a wonderful lighter side to any main dish.

Ingredients:

2 pounds Yukon Gold potatoes, peeled and thinly sliced
½ pound heavy smoked sausage, thinly sliced
4 cups thinly sliced red onions
1/4 cup olive oil
1/4 cup minced garlic
1 tsp dried thyme
1 tsp dried rosemary
salt and black pepper to taste
granulated garlic to taste
1 and 1/4 cups chicken broth

Method:

Preheat oven to 425°F. Grease an 11" x 7" x 2" glass baking dish with vegetable spray and set aside. In a large skillet heat olive oil over medium-high heat. Add onions and garlic and saute approximately 8 minutes or until golden. Add thyme and rosemary and saute 2 minutes. Remove from heat, season to taste with salt, pepper and granulated garlic then set aside. Place a layer of potato slices in the bottom of greased baking dish. Alternately layer sausage, potatoes and onions, ending with a layer of potatoes. Pour broth over potatoes, cover and bake 40 minutes. Uncover and bake an additional 35-40 minutes or until golden brown. Remove from oven and let rest 10 minutes before serving.