sides

Apple and Sweet Potato Gratin

Makes 8 to 10 servings

Creamy and flavored with fresh thyme, this delicious side dish gets additional sweetness and texture from crisp apples.

1 tablespoon vegetable oil
2½ cups chopped yellow onion
⅓ teaspoon kosher salt, divided
2 tablespoons water
4½ cups (1⁄8-inch-thick) sliced peeled sweet potatoes
2 cups (⅛-inch-thick) sliced Gala apples (about
2 medium apples)
2 cups (¼-inch-thick) sliced Granny Smith apples (about 2 medium apples)
1¾ cups shredded fontina cheese, divided
3 teaspoons chopped fresh thyme, divided
⅓ teaspoon ground black pepper, divided
¾ cup heavy whipping cream
1 tablespoon unsalted butter, cubed
¼ cup panko (Japanese bread crumbs)
Garnish: chopped fresh thyme

1. Preheat oven to 375°.

2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 4 minutes. Reduce heat to medium-low; stir in ¼ teaspoon salt. Cover and cook, stirring occasionally, until tender, about 25 minutes. Add 2 tablespoons water, 1 tablespoon at a time, to prevent onion from sticking to pan, if necessary. Remove onion from pan.

3. In same skillet, arrange one-third of sweet potatoes, one-third of apples, and one-third of onion mixture in a single layer. Sprinkle with ⅛ cup cheese, 1 teaspoon thyme, ¼ teaspoon pepper, and ⅛ teaspoon salt. Repeat layers twice. Pour cream over layers. Dot with butter. Cover with foil.

Bake until potatoes are tender, about 45 minutes. Uncover and sprinkle with bread crumbs, remaining ⅓ cup cheese, and remaining ⅛ teaspoon salt. Bake until