Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


  • 4 lb. sweet potatoes (about 5 medium)
  • 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  • 1 cup (4 oz.) pecan halves, toasted
  • ½ tsp. kosher salt; more to taste
  • ½ tsp. freshly ground black pepper, more to taste
  • ½ Tbs. freshly grated orange zest (from 1 orange)
  • 2 Tbs. fresh breadcrumbs
  • + 5 more ingredients
    • 2 cups heavy cream
    • 3 sprigs fresh thyme
    • 2 lb. yellow onions, thinly sliced (about 6 cups)
    • 2 Tbs. freshly grated Parmigiano-Reggiano
    • 1/8 tsp. cayenne

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove f...

View full recipe at Fine Cooking


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