Potato Sage Casserole

When in doubt, make potatoes. In fact, if you master a few potato recipes, you'll never go starchless again.

This potato dish combines sweet potatoes and yukon gold white potatoes. Both potatoes, side-by-side in a color-blind world. Add to it butter, sage, and GF bread crumbs, and you've got a hit. Make the bread crumbs with any leftover GF bread you have laying around.

If you have a potato ricer, you will make a smooth casserole--almost souffle like in texture. But if you don't, your casserole will be lumpily delicious. Either way, you win.

Adapted from this Martha Stewart recipe and made Gluten Free by me.

Potato Sage Casserole

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
1 stick butter, plus 2 tablespoons, melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed (you can use half and half if you like)
Salt and pepper
1 cup GF breadcrumbs

1. Place all potato chunks in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through potato ricer into a bowl.
2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Add 2 tablespoons chopped sage to butter for 10 seconds while the sage fries up in the butter. Remove from heat. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish.
3. Combine GF breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine. Top potato mixture with breadcrumbs.
4. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, top with foil.) Let stand, uncovered, for 10 minutes.