Sweet Potato Gratin with Caramelized Onions

Sweet Potato Gratin with Caramelized Onions
Photo by Scott Phillips


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