Sweet Potato Gratin with Caramelized Onions


Layers of melty cheese and caramelized onions make this sweet potato gratin extra indulgent

Sweet Potato Gratin with Caramelized Onions
Serves: 6-8 Servings
  • 2 teaspoons unsalted butter
  • 1 clove garlic, halved
  • 2 teaspoons vegetable oil
  • 2 cups chopped yellow onion
  • 2 teaspoons finely chopped
  • fresh rosemary
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon water
  • 2¾ pounds medium sweet potatoes,
  • peeled and thinly sliced
  • ¼ teaspoon ground black pepper
  • ⅓ cup chicken broth
  • ½ cup shredded fontina cheese
  • ⅓ cup panko (Japanese bread crumbs)
  • ¼ cup freshly grated Parmesan cheese
  • Garnish: finely chopped fresh rosemary
  1. Preheat oven to 350°. Rub the inside of a 2½-quart cast-iron baking dish with butter and garlic.
  2. In a 10-inch cast-iron skillet, heat oil over medium heat. Reduce heat to medium. Add onion; cook until lightly browned, about 3 minutes. Stir in rosemary and ¼ teaspoon salt. Cover; reduce heat to medium-low. Cook until onions are deep brown and tender, about 20 minutes, adding 1 tablespoon water to prevent them from sticking to pan, if necessary. Remove from heat.
  3. In a large bowl, toss together potatoes, pepper, and remaining ½ teaspoon salt. Layer sweet potatoes and onions in prepared dish. Pour broth over sweet potatoes. Cover tightly with foil
  4. Bake until sweet potatoes are tender, about 50 minutes. Uncover; sprinkle with fontina, bread crumbs, and Parmesan.
  5. Increase oven to 400°. Bake until cheese is melted and bread crumbs are lightly browned, about 7 minutes more. Let stand for 10 minutes before serving. Garnish with rosemary, if desired.



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