Sweet Potato and Chorizo Au Gratin
Bill Horzuesky, chef-owner of Bluephies in Madison, Wisconsin and the creator of this recipe, calls it a “retro chic” version of scalloped potatoes and ham. It’s from his cookbook, “Bluephies New American Cooking” (Itchy Cat Press, 2005) and is “a nod to the old with the look and flavor of today.” Made with Organic Valley eggs and cream, it’s a rousing way to treat sweet potatoes.
Servings: 12
Ingredients:
3 medium sweet potatoes, peeled and sliced as thinly as possible
12 ounces Mexican-style chorizo, cooked
3 cups smoked mozzarella
4 large Organic Valley Eggs
1/2 cup Organic Valley Heavy Whipping Cream
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons canned pureed chipotle in adobo
Instructions:
1. Heat oven to 350 degrees. Spray bottom and sides of 9-by-13-inch pan with non-stick spray.
2. Lay sliced sweet potatoes, slightly overlapping, in pan. Spread a quarter of the chorizo over this. Add a quarter of the cheese. Repeat this process until chorizo and cheese are used up.
3. Mix eggs, cream and herbs in small bowl until smooth. Pour over layers.
4. Cover pan tightly (Bill uses plastic film first, then foil). Bake until potatoes are tender and center of dish is firm, about 75 minutes. Let cool a little before serving.
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