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

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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