Sweet Potato-Onion Gratin
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium large
Vidalia Onion (peeled, sliced 1/2-inch thick)1 cup
Canola Oil2 cups
Half-And-Half4 tbsps
Grated Horseradish (freshly)2 tbsps
Thyme Leaves (fresh)Directions:
1
Watch how to make this recipe
2
Prepare a grill for medium-high heat
3
Preheat the oven to 350 degrees F
4
Grease a 9-by-13-inch baking dish with the butter
5
Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper
6
Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked
7
Set aside
8
Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl
9
Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish
10
Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere
11
Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers
12
Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes
13
Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes
14
Let rest for 15 minutes before serving