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Sweet Potato Gratin with Carmelized Onion - Recipe

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Sweet Potato Gratin with Carmelized Onion Recipe
  • 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 350° 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 375° F. Cover top of gratin with pecan mixture and bake for 10 minutes.
  • Remove from oven, let cool slightly. Serve warm
Prep Time: 45 minutes
Cook Time: 1.5 hours
Container: large skillet, medium saucepan, 9
Servings: 12
-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
-1 cup pecans
-2 tablespoons Italian bread crumbs
-2 tablespoons parmesan cheese - grated