Best Sweet Potato Gratin With Carmelized Onion And Parmesan Cheese Recipes

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SWEET POTATO-ONION GRATIN



Sweet Potato-Onion Gratin image

Provided by Guy Fieri

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, room temperature
4 medium or 2 large sweet potatoes, peeled, sliced into 1/2-inch-thick rounds
2 medium or 1 large Vidalia onion, peeled, sliced 1/2-inch thick
1/4 cup canola oil
Kosher salt and freshly ground black pepper
2 cups half-and-half
4 tablespoons freshly grated horseradish
2 tablespoons fresh thyme leaves
8 ounces Gruyere cheese, grated (about 2 cups)

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.

BAKED SWEET POTATOES WITH CARAMELIZED ONIONS AND SHAVED PARMESAN



Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan image

Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

6 medium sweet potatoes (8 ounces each)
1 tablespoon unsalted butter
4 large yellow onions, cut in half, then into 1/2-inch-thick half-moons
3 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1 1/2 ounces freshly shaved Parmesan cheese (about 1/2 cup)

Steps:

  • Preheat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add onions; cook until soft, about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until onions are very soft and caramelized, about 1 hour more, adding water a tablespoon at a time if pan dries. Stir in vinegar. Set aside; keep warm.
  • When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm.

Nutrition Facts : Calories 293 g, Cholesterol 13 g, Fat 5 g, Fiber 3 g, Protein 7 g, Sodium 124 g

POTATO GRATIN WITH CARAMELIZED ONIONS



Potato Gratin with Caramelized Onions image

Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.

Provided by Derf2440

Categories     Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream (I used 2%milk)
4 cloves garlic, slivered
3 peppercorns
2 sprigs fresh thyme
3/4 teaspoon salt
1 tablespoon vegetable oil
1 Spanish onions or 2 onions, finely sliced
3 large yukon gold potatoes, about 2 1/2 lbs
1/2 cup shredded gruyere cheese

Steps:

  • In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
  • Remove from heat and set aside.
  • Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
  • Slice potatoes as thinly as possible, use mandoline if available.
  • Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
  • Repeat twice.
  • Top with remaining potatoes.
  • Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
  • Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
  • (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).

Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5

SWEET POTATO AND GRUYèRE GRATIN



Sweet Potato and Gruyère Gratin image

This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, softened, for pan and foil
1/3 cup grated Parmesan
2 cups heavy cream (or half-and-half)
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, finely chopped
3 fat cloves garlic, grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt, plus more as needed
3 large eggs, lightly beaten
3 pounds sweet potatoes (about 4 large or 5 medium), peeled
Freshly ground black pepper, to taste
1 2/3 cups/6 1/2 ounces grated Gruyère

Steps:

  • Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
  • In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
  • In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
  • Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

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