 | | Directions | - Heat butter in large skillet over medium heat. Add onions, reduce heat to medium low and cook; stirring occasionally. Cook until onions are soft and nicely browned, 30-40 minutes.
- Season with salt and pepper. Remove from heat, set aside to cool slightly.
- Meanwhile, whisk together half-n-half, thyme, orange zest, cinnamon, nutmeg and cayenne pepper in medium saucepan. Bring to a boil over medium heat.
- Remove from heat as soon as it boils and let steep for 15 minutes.
- Position rack in center of oven.
- Preheat oven to 350° F.
- Grease the baking dish. Arrange 1/3 of the sliced potatoes in a layer on the bottom of the dish, overlapping the slices slightly. Season lightly with salt and pepper. Spread half of the onions over the potato layer and drizzle 2/3 cup of the cream mixture over the onions.
- Arrange another 1/3 of the potatoes in overlapping layer, spread remaining onions over potatoes and drizzle another 2/3 cup of the cream.
- Use remaining potatoes to make final layer, press down the layers with your hands to compact the layers. Season with salt and pepper, drizzle ramaining cream over the top; trying to cover the potatoes with as much of the cream mixture that is left.
- Cover gratin tightly with aluminum foil and bake until potatoes are almost tender when peirced with a fork; approximately an hour. Remove foil and bake, uncovered until potatoes are completely tender and top is slightly browned and bubbly; approximately 30-40 minutes.
- While gratin is baking, put pecans, breadcrumbs and cheese in food processor. Pulse until coarsely chopped.
- Raise oven temp to 375° F. Cover top of gratin with pecan mixture and bake for 10 minutes.
- Remove from oven, let cool slightly. Serve warm
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Prep Time: 45 minutes
Cook Time: 1.5 hours
Container: large skillet, medium saucepan, 9
Servings: 12
|  | | Ingredients | | - | | 4 tablespoons unsalted butter |
| - | | 2 pounds onion - yellow, thinly sliced |
| - | | salt and pepper to taste |
| - | | 2 cups half-n-half |
| - | | 3 sprigs fresh thyme |
| - | | 1/2 teaspoon leaf sage - crumbled |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 4 pounds sweet potatoes - peeled, cut into 1/8 |
| - | | 1 cup pecans |
| - | | 2 tablespoons Italian bread crumbs |
| - | | 2 tablespoons parmesan cheese - grated |
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