Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


  • 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)
  • ½ Tbs. freshly grated orange zest (from 1 orange)
  • + 5 more ingredients
    • ½ tsp. freshly ground black pepper, more to taste
    • 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
    • 1/8 tsp. cayenne
    • 2 Tbs. freshly grated Parmigiano-Reggiano
    • 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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