Sweet Potato Gratin
The perfect combo of savory/sweet, this Sweet Potato Gratin is one of my all-time faves.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hours, 20 minutes
Yield: 10-12 servings
Ingredients
4 pounds sweet potato
2 pounds onions
4 tablespoons unsalted butter
2 cups heavy cream
2 tablespoons fresh thyme, roughly chopped
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup panko bread crumbs
1 cup pecans, chopped
¼ cup grated Parmigiano
Olive oil for drizzling
Preparation
- Heat the oven to 350°F and arrange a rack in the middle. Butter a 13-by-9-inch baking dish and set aside.
- Thinly slice the onions. Melt butter in a medium frying pan over medium-low heat. When it foams, add onion and season well with salt and pepper. Slowly cook until soft and translucent (about 20 minutes); set aside.
- Peel sweet potatoes and cut into 1/8-inch slices with a mandolin, sharp knife, or food processor with slicer attachment.
- Mix the cream, cayenne and thyme leaves in a large bowl and set aside.
- In the baking dish, layer 1/3 potato slices on the bottom, 1/3 cream mixture, a liberal sprinkle of salt and pepper, and 1/2 of the onions. Repeat, layering another 1/3 of potato slices, 1/3 cream mixture, salt and pepper, and the rest of the onions. Finish off with the last of the sweet potato and cream mixture, and a sprinkle of salt and pepper.
- Cover with foil and bake 40-50 minutes (it should be soft and cooked through).
- Combine panko, pecans, and Parmigiano. Sprinkle mixture evenly over gratin. Drizzle with a little olive oil to help with the browning. Bake uncovered, about 10 minutes, until golden. Keep an eye out to make sure the pecans do not burn. (Make ahead note: You can make the day before serving, baking without the topping. Bring to room temperature, cover and refrigerate. The next day, add the crunchy topping mixture and bake until golden and warmed through.)
