Best Sweet Potato Onion Gratin Recipes

SWEET POTATO, APPLE AND ONION GRATIN

Steps:

• Preheat oven to 350 degrees.
• Butter 13X6 inch oval baking dish.
• Melt butter in heavy large skillet over medium heat.
• Add onions and saute until tender, about 10 minutes.
• Toss apples with flour in medium bowl.
• Arrange half of sweet potatoes in bottom of prepared dish.
• Top with half of apple slices.
• Arrange remaining potatoes and then remaining apples.
• Cover with sauteed onions.
• Pour stock over all.
• Bake until sweet potatoes are tender, about 45 minutes.
• Mix breadcrumbs, cheese and bacon in small bowl, then sprinkle mixture over potatoes.
• Bake an additional 20 minutes.
• Broil until topping browns, if needed.
• Let cool 5 minutes before serving.

SWEET POTATO, ONION, AND APPLE GRATIN

Steps:

• Preheat oven to 400°F. Butter and flour 15x10x2-inch baking dish. Spread 1/3 of potato slices over bottom of dish. Arrange 1/2 of onion slices, then 1/2 of apple slices over. Sprinkle with 1 tablespoon lime juice, 1 tablespoon sugar, and 1/3 cup cream. Dot with 1 tablespoon butter. Sprinkle with salt and pepper. Repeat layering. Arrange remaining potato slices on top. Drizzle with remaining 1/3 cup cream. Dot potatoes with remaining 1 tablespoon butter. Sprinkle with salt and pepper.
• Cover dish with foil. Bake until potatoes and apples are tender, about 45 minutes. Increase oven temperature to 500°F. Remove foil. Bake until potatoes are golden brown, about 10 minutes.

SWEET POTATO-ONION GRATIN

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
• Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
• Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

SWEET POTATO GRATIN WITH CARMELIZED ONION AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Oil a 8" x 8" baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.

POTATO, SWEET ONION AND SAGE GRATIN

Steps:

• 1. Preheat oven to 375. Butter 9 inch baking dish. 2. Heat oil and butter in large saute pan over medium heat. Add onions and cook until soft and carmelized, about 30-35 minutes. Season with salt and papper, stir in sage. 3. Place a layer of potatoes on bottom of baking dish, top with 1/7 of the onion mixture and about 3 tbsp of cream, season with salt and pepper. Repeat to make 7 or 8 layers. Press on gratin to submerge the potatoes in cream. Please on baking sheet and cover with foil. 4. Bake for 30 minutes, remove foil and continue to bake for 30-45 minutes, until potatoes are tender and top is golden brown. 5. Let rest 10 minutes before slicing. Can make 1 day ahead and refrigerate.

SWEET POTATO GRATIN WITH CARMELIZED ONION

Steps:

• Heat butter in large skillet over medium heat. Add onions, reduce heat to medium low and cook; stirring occasionally. Cook until onions are soft and nicely browned, 30-40 minutes. Season with salt and pepper. Remove from heat, set aside to cool slightly. Meanwhile, whisk together half-n-half, thyme, orange zest, cinnamon, nutmeg and cayenne pepper in medium saucepan. Bring to a boil over medium heat. Remove from heat as soon as it boils and let steep for 15 minutes. Position rack in center of oven. Preheat oven to 350° F. Grease the baking dish. Arrange 1/3 of the sliced potatoes in a layer on the bottom of the dish, overlapping the slices slightly. Season lightly with salt and pepper. Spread half of the onions over the potato layer and drizzle 2/3 cup of the cream mixture over the onions. Arrange another 1/3 of the potatoes in overlapping layer, spread remaining onions over potatoes and drizzle another 2/3 cup of the cream. Use remaining potatoes to make final layer, press down the layers with your hands to compact the layers. Season with salt and pepper, drizzle ramaining cream over the top; trying to cover the potatoes with as much of the cream mixture that is left. Cover gratin tightly with aluminum foil and bake until potatoes are almost tender when peirced with a fork; approximately an hour. Remove foil and bake, uncovered until potatoes are completely tender and top is slightly browned and bubbly; approximately 30-40 minutes. While gratin is baking, put pecans, breadcrumbs and cheese in food processor. Pulse until coarsely chopped. Raise oven temp to 375° F. Cover top of gratin with pecan mixture and bake for 10 minutes. Remove from oven, let cool slightly. Serve warm