November 23, 2011: Sweet Potato, Cheddar and Cider Gratin Recipe

I’m not a fan of gooey, super sweet yams with marshmallows on top. There, I’ve said it.

Unfortunately, my husband loves my DMIL’s recipe for yams in a buttery, sugary sauce. At least there’s no marshmallows on top, but for my tastes it is just too sweet.

If you’re like me, you’re going to love this savory sweet potato casserole for your Thanksgiving meal.

Sweet Potato, Cheddar and Cider Gratin

4 T. olive oil

2 large onions (sweet Vidalia or white), peeled and thinly sliced

2 – 2 ½ lbs. sweet potatoes or yams, peeled and thinly sliced

½ pound cheddar cheese (extra sharp or smoked)

Salt and freshly ground black pepper to taste

Ground nutmeg to taste

1 ½ cups apple cider

Preheat oven to 375 degrees. Brush one tablespoon of olive oil over bottom and sides of a 13x9 inch baking pan.

Heat remaining oil in large, heavy skillet over medium heat. Add the onions and sauté until soft, about 15 minutes.

To make the gratin, make alternating layers of onion, sweet potatoes and cheese in prepared pan. Sprinkle each layer with salt, pepper and nutmeg. End layers with sweet potatoes on top and reserve last t bit of cheese. Pour cider over all.

Cover pan and bake for ½ to one hour, until vegetables are quite tender when pierced with a knife. Uncover and bake another half hour. During final 15 minutes of baking, add reserved cheese.

Serves 8 to 10