Sweet Potato and Onion Gratin with a Cheesy Pecan Topping
Serves 6 to 8
1 cup freshly grated Jack cheese
1 cup Diamond Pecan Halves, coarsely chopped
1 cup fresh breadcrumbs
2 tablespoons butter, melted
- 4 tablespoons butter, softened
2 large onions, thinly sliced
1 cup chicken or vegetable stock
2 pounds sweet potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
- Parsley leaves, chopped, for garnish
Spread pecans on a baking sheet or in a shallow pan. Bake in 350F oven stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside.
Preheat the oven to 375F. Generously butter a 12-inch (1 ½-quart) oval gratin dish.
In a small bowl combine the cheese, walnuts, breadcrumbs, and butter; Set aside.
In a large saut pan, melt 2 tablespoons of the butter over medium-high heat. Add the onions and saut, stirring, until translucent but still holding their shape, about 5 minutes. Add the chicken stock and bring to a boil. Remove from the heat and set aside.
Arrange one-half of the sweet potato slices in concentric circles over the base of the prepared gratin dish. Spoon one-half of the onion mixture evenly over the top; season well with salt and pepper. Repeat with the remaining sweet potatoes and onion mixture. Season well with salt and pepper and dot with the remaining butter.
Cover the dish tightly with foil, and place the gratin on a sturdy baking sheet. Bake until the sweet potatoes are tender when pierced with a sharp knife, about 45 minutes.
Remove the foil and sprinkle the topping mixture evenly over the gratin. Return the dish to the oven and bake until the topping is golden and bubbly, about 30 minutes. Let rest for 10 minutes before serving. Garnish with the chopped parsley.
Serves 6 to 8
Sweet potatoes, sometimes sold as garnet yams, make a delicious gratin for the holidays. Simple to assemble, easy to make ahead and throw in the oven - it cooks by itself in about an hour. Topped with crunchy nuts and
breadcrumbs for a golden top.