Potato Gratin with Meatballs and Andouille

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A BRUCE AIDELLS SIGNATURE RECIPE

Who doesn't love scalloped potatoes? What could be better than creamy potatoes smothered in cheese? This main dish gratin takes this concept over the top by adding the savory, meatiness of caramelized onion meatballs and the smoky spiciness of Andouille.

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INGREDIENTS

1 cup (½ stick) butter, plus more for the baking dish
3 cups thinly sliced leeks (white and pale green parts only, about 3 large)
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon coarse kosher salt, plus more as needed
2 pounds Yukon gold or russet potatoes, peeled and thinly sliced into rounds (⅛-¼-inch thick)
1 package ALL NATURAL* CAJUN STYLE ANDOUILLE SMOKED SAUSAGE MADE WITH PORK cut into ¼ -inch this rounds
1 package ALL NATURAL* CARAMELIZED ONION CHICKEN MEATBALLS each cut in half
2 8-oz packages frozen artichoke hearts, thawed, each cut in half lengthwise
2 1/2 cup shredded Comte cheese (about 10 oz) or other Swiss style cheese such as Gruyere or Emmentaler
1 1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 1/2 tablespoon all purpose flour

COOKING INSTRUCTIONS

  1. Preheat oven to 400 degrees Fahrenheit. Butter a 13X9X2-inch glass baking dish.

  2. Melt 1/4 cup butter in a heavy large skillet over medium heat. Add the leeks. Sprinkle with a little pepper and salt and sauté until the leeks are tender, stirring frequently, about 6 minutes. Remove from the heat.

  3. Layer 1/3 of the potato slices in the bottom of the prepared baking dish, overlapping slightly if necessary. Top with 1/3 of the Cajun Style Andouille Smoked Sausage and 1/3 of the Caramelized Onion Meatballs. Scatter 1/3 of the leeks over, and then 1/3 of the artichoke hearts. Set aside 3/4 cup of the cheese for the top. Sprinkle half of the remaining cheese over. Repeat the layering with 1/2 of the remaining potatoes, sausage, meatballs, leeks, and artichoke hearts and all but the reserved 3/4 cup cheese. Cover with the remaining potato slices, sausage, meatballs, leeks and artichoke hearts. Press to compact the layers.

  4. Combine the broth, wine, flour, 1 teaspoon pepper and 1/2 teaspoon salt in a medium saucepan and whisk until the flour dissolves. Bring to a boil over medium heat, stirring frequently. Cook until smooth and thickened, stirring frequently, about 3 minutes. Pour into the baking dish. Sprinkle the reserved 3/4 cup cheese over. Cover the dish with foil, tenting slightly in the center.

  5. Bake the gratin 45 minutes. Then uncover and continue baking until the potatoes are tender, the top is brown, and the liquid is bubbling, about 50 minutes. Remove from the oven and let rest 15-20 minutes before serving.

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