Sweet Potato Gratin

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Sweet Potato Gratin Sweet Potato Gratin Recipe Courtesy of


Servings: 10 servings
Prep Time: 30 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Nonstick cooking spray
2 tablespoons olive oil
5 cups sliced onion
3 tablespoons dark brown sugar
1/4 teaspoon cayenne pepper
1/3 cup butter
3 tablespoons all-purpose flour
2 cups half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
3 pounds peeled, very thinly sliced sweet potato
2 cups grated Parmesan
2 tablespoons chopped fresh parsley, optional

Directions

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.

In a large skillet over medium-high heat, heat the olive oil. Add half of the sliced onions and cook 5 minutes, stirring frequently. Reduce the heat to medium. Cook until the onions are dark golden brown, 10 to 15 minutes, stirring frequently. Sprinkle with 1 1/2 tablespoons brown sugar and the cayenne. Remove with a slotted spoon and repeat the procedure with the remaining half of onions. Add more oil, if needed, and the remaining 1 1/2 tablespoons brown sugar. Drain well, and combine the onions, tossing well.

In a small saucepan, melt the butter over medium heat. Sprinkle with the flour and stir well with a whisk. Cook 2 minutes, stirring constantly. Gradually whisk in the half-and-half, stirring constantly. Add in the mustard, paprika, pepper and salt. Cook, stirring frequently, until thickened. Remove from the heat.

In the prepared baking dish, layer in the ingredients in this order: half of potatoes, half of sauce (about 1 cup sauce) and 1 cup Parmesan. Repeat with the remaining potatoes, cheese, sauce and top with the reserved onions. Cover with aluminum foil and bake until the potatoes are tender when pierced with a knife, about 30 minutes. Remove the foil and bake until bubbly and the cheese is melted, about more 15 minutes. Remove from the oven and let stand for 10 minutes before serving. Sprinkle with parsley.

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Reader Comments:

54321

I made this a couple of Thanksgivings ago and it has now become part of our Thanksgiving meal. Everyone loved it! Thanks Paula!

By Teresa Treece on November 26, 2013

54321

Sounds great. Even though I have not tried it yet. Will defiantly dry this Thanksgiving. Everything on the list just seem to blend into what sounds like a great dish. Anxious to give it a go.. sight unseen I still rate this dish a BIG 5. Thanks! PS If your readers want to have this dish a little sweeter try sprinkling a hand-full of miniature marshmallows.

By Richard A. on November 22, 2013

54321

My family rates this a 5...and only because we could not rate this a 10. I did change the recipe a little so I didn't have to go back to the grocery store. I used salted butter and substituted heavy cream for half and half because I had it on hand. The cream even broke on me but my family still loved it. This is a savory Sweet potato recipe, not sweet. This will be on our favorites for Thanksgiving from now on.

By Robyn Cooper on November 13, 2013

14321

Not sweet, not cheesy, not salty, in fact, not tasty. thumbs down on this one

By Southern Guy on November 24, 2012

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