One more casserole. I always make this as a vegetarian dish, but I was once told the original recipe (from I know not where) called for a pound of cooked garlicky sausage, sliced into 1/2” chunks. It's often hard to say if sausage is gluten-free, unless you are on close terms with your sausage-maker. And let's face it -- that sounds kinky. Be generous in measuring the potatoes and sweet potatoes. There's plenty of tomato sauce.
about 2 pounds potatoes, diced and peeled
about 1 pound sweet potatoes, diced and peeled
2 tbsp olive oil
2 medium onions, sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 (19 oz) can tomatoes
1 1/2 tsp red wine vinegar
1 tsp sugar
salt, to taste
1 cup old Cheddar cheese, grated
Steam potatoes and sweet potatoes until just tender. Pour into a casserole.
Meanwhile, in a saucepan, heat oil and add onions and garlic. Sauté until soft. Add spices and sauté several more minutes. Add tomatoes, vinegar, sugar, salt, and simmer for 15 minutes. Pour over potatoes and sweet potatoes. Stir to cover vegetables. Sprinkle on grated cheese.
Bake at 400F for 20 to 25 minutes. Serve hot or at room temperature.
