Guy chars slices of sweet potato and onion before layering them with Gruyere cheese and a horseradish cream sauce in a baked gratin!
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Sweet Potato-Onion Gratin
RECIPE COURTESY OF MAN FIERI
Overall: 1 hr 40 minutes
Active: 40 minutes
Yield: 4 to 6 portions
2 tablespoons saltless butter, room temperature level
4 medium or 2 big sweet potatoes, peeled, sliced into 1/2-inch-thick rounds
2 medium or 1 large Vidalia onion, peeled, sliced 1/2-inch thick
1/4 cup canola oil
Kosher salt and freshly ground black pepper
2 cups half-and-half
4 tablespoons freshly grated horseradish
2 tablespoons fresh thyme leaves
8 ounces Gruyere cheese, grated (about 2 cups).
Prepare a grill for medium-high heat. Pre-heat the oven to 350 degrees F. Grease a 9-by-13-inch baking meal 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 up until somewhat charred on each side and just halfway prepared. Set aside.
Integrate 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 ready baking meal. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat two times ¿ one-third of the cheese, one-third of the vegetables ¿ to produce 3 even cheese-vegetable layers. Put the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Discover 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 prior to serving.
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Man Fieri's Sugary food Potato-Onion Gratin|Man's Huge Bite|Food Network.