Sweet Potato Gratin

Sweet Potato Gratin

2-3 pounds sweet potatoes, peeled and thinly sliced on a mandolin

2-3 cups heavy cream

½ teaspoon fresh thyme, finely chopped

salt and pepper, to taste

caramelized onions, recipe below

Preheat your oven to 375˚F.

Heat the cream and thyme in a pot until warm. Begin layering the gratin. Place a single layer of sweet potatoes down in your baking dish, slightly overlapping the potatoes. Season lightly with salt and pepper. Dot the sweet potatoes with caramelized onions. Continue layering until you reach the top of your dish. Pour the warm cream over the sweet potatoes until it comes up just over halfway. Cover with aluminum foil and bake until tender, about 45- 50 minutes. Uncover and bake the potatoes until the top bubbles and turns golden brown. Let cool slightly before serving.

For the Caramelized Onions:

2 tablespoons butter

2 tablespoons olive oil

2 large yellow onions, cut into thin strips (julienned)

pinch granulated sugar

kosher salt, to taste

Heat the olive oil and butter together in a sauté pan until the butter melts. Add the onions and cook over low heat, stirring often, for 5-10 minutes. Add the pinch of sugar and a season with a little salt. Cover and continue cooking until the onions begin to caramelize, stirring every 5-7 minutes. Uncover the onions and finish cooking until a deep golden brown, stirring often. Season to taste with salt. Set aside.