Sweet Potato Gratin With Carmelized Onion Food

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.

SWEET POTATO AND GRUYèRE GRATIN

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.

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS

Steps:

• Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
• Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
• On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

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.

CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 375 degrees.
• Combine first 4 ingredients in a small bowl.
• Melt butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 15 minutes or until onions are caramel colored; add garlic, and cook 1 minute.
• Stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and next 3 ingredients. Cook, whisking often, 8-9 minutes or until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
• Layer half of potatoes in a lightly greased 13X9" baking dish; pour 2 cups of sauce over potatoes in dish. Repeat layers once.
• Bake, uncovered, for 1 hour and 10 minutes, or until golden brown and potatoes are fork tender, topping with breadcrumbs during last 15 minutes of baking.
• Remove from oven and allow to stand for 10 minutes before serving.

POTATO GRATIN WITH CARAMELIZED ONION AND PROSCIUTTO (OR BACON)

Steps:

• First, the caramelized onions:.
• IN EACH STEP, YOU WILL NEED TO STIR ABOUT EVERY 10-15 MINUTES, UNLESS OTHERWISE NOTED.
• Cut off stem and root ends of onions, and peel away the dried skin. Slice into 1/4" slices adn gather in a large, heavy bottomed pot. A 7 qt pot works perfectly.
• Pour the oil and salt over onions and toss to combine. (NOTE: Because I fried bacon to use for the dish, I used 2 T of the bacon fat, and then added veggie oil to make up the 1/2 Cup. Gave a great other layer of flavor to the onions) Set over medium heat and cover. Cook until onions begin to wilt, for 20-30 minutes. (Don't forget the stirring!)
• Reduce heat to low and continue cooking, with pot still covered, for 45 minutes. (are you still stirring?).
• Remove the lid, increase heat to medium and cook (stirring) 30 minutes, or until most of moisture has evaporated.
• Reduce heat to low and continue cooking for about 2 hours, stirring every 20 minutes.
• Continue cooking and stirring for about 1 more hour. You'll need to watch more carefully now, stirring about every 10 minutes. Cook until onions have been reduced to a deep reddish-brown marmalade, watching that they do not dry out. When done, removed from heat and set aside to cool.
• -----------------------------.
• Slice potatoes as thinly as possible (a V-slicer works great). Place potatoes in a 3 qt heavy bottomed pot or saucepan and add milk, cream, garlic, salt and bay leaves. Cover and bring ust to a gentle simmer, then remove lid and cook until potatoes are firm but tender, 15-20 minutes.
• Heat oven to 375 and put a large cookie sheet on bottom rack to catch drips. Position another rack in center of oven.
• Rub inside of large gratin dish with generous amount of butter. Using a slotted spon, transfer about half of the potatoes to the dish, in an even layer. Stir together caramelized onions and bacon/prosciutto adn distribute evenly on top of potatoes (should be enough for a very thin layer). Top with 1/4 of the cheese.
• Put the remaning potatoes in the dish, smooth to an even layer and pour cooking liquid on top. I like to shake on a good dusting of white pepper, but this is optional. Scatter the remaining cheese over the top and bake until top is bubbly and evenly browned.
• Let sit for about 10-15 minutes before serving.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes. Peel potatoes and cut crosswise into 1/4-inch-thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander.
• Preheat oven to 425°F. and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper. Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden. Gratin may be made 1 day ahead and chilled, covered. Reheat gratin before serving.