Sweet Potato & Caramelized Onion Gratin
Ingredients:
3 tbsp unsalted butter, softened, divided
1 tbsp olive oil
3 cups thinly sliced cooking onions (about 2 to 3 medium onions)
1 tsp dried thyme leaves
1 tbsp maple syrup
1 tsp Dijon mustard
1/2 cup red pepper, cut into 1/2-inch dice
1/2 cup yellow pepper, cut into 1/2-inch dice
1/2 cup sauvignon blanc wine (such as Henry of Pelham, Niagara), divided
1 garlic clove, cut in half
1 1/2 lb sweet potatoes, peeled and thinly sliced (about 6 cups)
1 tsp each: salt and freshly ground pepper
3/4 cup chicken stock
1 cup Balderson old white cheddar cheese, grated
Cooking Instructions:
Prepare relish by heating 1 tbsp butter and olive oil in a large frying pan over medium heat. Add onions and thyme and saute, stirring often, until onions soften, about 10 minutes. Increase heat to medium-high and stir in maple syrup and Dijon mustard. Saute, stirring often, until onions turn golden brown, another 5 to 10 minutes. Add peppers, and 1/4 cup wine, and cook until the liquid evaporates and mixture takes on a relish consistency, about 5 minutes. Remove pan from heat and set aside.
Preheat oven to 375°. Grease an 8-1/4-inch diameter casserole dish with 1/2 tbsp of the butter and rub the inside of the dish with the cut garlic clove. Arrange 2 cups of sliced sweet potatoes over the bottom of casserole dish, followed by half the relish, 1/4 cup cheese, a little salt and pepper and another 1/2 tbsp of the butter. Repeat the steps once more. Finish casserole with the remaining 2 cups of sweet potatoes, salt and pepper and 1/2 tbsp of butter. Combine chicken stock and wine and pour over casserole. Reserve remaining 1/2 cup of cheese.
Cover casserole and bake in centre of preheated oven for 25 minutes. Remove cover and continue to bake until potatoes are tender, another 25 to 30 minutes. Heat oven to broil. Sprinkle reserved cheese over casserole and broil until bubbly, about 3 to 5 minutes. Serve.
0 Comment