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Sweet Potato Gratin with Carmelized Onion Recipe

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Sweet Potato Gratin with Carmelized Onion Recipe (+)

Directions

Heat butter in large skillet over medium heat. Add onions, reduce heat to medium low and cook; stirring occasionally. Cook until onions are soft and nicely browned, 30-40 minutes.
Season with salt and pepper. Remove from heat, set aside to cool slightly.
Meanwhile, whisk together half-n-half, thyme, orange zest, cinnamon, nutmeg and cayenne pepper in medium saucepan. Bring to a boil over medium heat.
Remove from heat as soon as it boils and let steep for 15 minutes.
Position rack in center of oven.
Preheat oven to 350Â° F.
Grease the baking dish. Arrange 1/3 of the sliced potatoes in a layer on the bottom of the dish, overlapping the slices slightly. Season lightly with salt and pepper. Spread half of the onions over the potato layer and drizzle 2/3 cup of the cream mixture over the onions.
Arrange another 1/3 of the potatoes in overlapping layer, spread remaining onions over potatoes and drizzle another 2/3 cup of the cream.
Use remaining potatoes to make final layer, press down the layers with your hands to compact the layers. Season with salt and pepper, drizzle ramaining cream over the top; trying to cover the potatoes with as much of the cream mixture that is left.
Cover gratin tightly with aluminum foil and bake until potatoes are almost tender when peirced with a fork; approximately an hour. Remove foil and bake, uncovered until potatoes are completely tender and top is slightly browned and bubbly; approximately 30-40 minutes.
While gratin is baking, put pecans, breadcrumbs and cheese in food processor. Pulse until coarsely chopped.
Raise oven temp to 375Â° F. Cover top of gratin with pecan mixture and bake for 10 minutes.
Remove from oven, let cool slightly. Serve warm

Container: large skillet, medium saucepan, 9" x 13" baking dish

Prep Time: 45 minutes

Cook Time: 1.5 hours

Serving Description: Large spoonful

Servings: 12

Enter desired servings:

Ingredients

-		4 tablespoons unsalted butter
-		2 pounds onion - yellow, thinly sliced
-		salt and pepper to taste
-		2 cups half-n-half
-		3 sprigs fresh thyme
-		1/2 teaspoon leaf sage - crumbled
-		1/4 teaspoon cinnamon
-		1/4 teaspoon nutmeg
-		1/8 teaspoon cayenne pepper
-		4 pounds sweet potatoes - peeled, cut into 1/8" thick slices
-		1 cup pecans
-		2 tablespoons Italian bread crumbs
-		2 tablespoons parmesan cheese - grated

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