Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


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

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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