Sweets and Yukons on a bed of caramelized onions.
Perfect for a holiday side!
Looking for a special holiday side?
Elise Bauer
So the toppings got chucked in favor of a more naked gratin, the un-gratin.
The gratin without the gratin part.
A rainbow hasselback sweet potato and potato bake.
Elise Bauer
It’s so pretty!
Sweet potatoes come in many shades, so pick a variety.
Swap out the butter in step 3 with olive oil.
Elise Bauer
Add the sliced onions, toss to coat, lower the heat to medium low and cover.
Let cook for 15 to 20 stirring occasionally, until completely softened.
Then increase the heat to medium high and cook uncovered until golden brown.
Elise Bauer
Remove from heat and stir in salt and thyme.
make a run at make them uniform in size.
Place the slices in a bowl of water while you are prepping them to prevent them for discoloring.
Elise Bauer
Drain the slices, place them in a bowl.
Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
Brush with melted butter, sprinkle with salt and pepper.
Elise Bauer
Bake for 45 minutes, until the potatoes are cooked through.
Bake an additional 15 minutes until the edges are crispy and browned.
Sprinkle with a little more salt and pepper.
Garnish with sprigs of fresh thyme.
