Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


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

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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