Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


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