Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


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

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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