Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country.
by Martha Holmberg In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken. Serves 4 as a main course; 8 as a side dish 4 small sweet potatoes (about 8 oz. each) 1 Tbs. olive oil 1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed) 1 Tbs. unsalted butter 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups) 1 tsp. chopped fresh sage 1/4 tsp. chopped fresh thyme Kosher salt 1/2 cup sour cream 1/4 cup grated Gruyère
I still remember the first time I ran into these beauties: . It was near the end of 2007 and I’d just gotten hooked on reading all these great food blogs. Yet somehow this recipe reeled me in from the very first moment I laid eyes on it , in a British food blog called: . I was fascinated. It looked so simple, innovative and different.
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps?