Sweet Potato Gratin

Happy fall! It’s raining here in SoCal. I hate, hate, hate the rain, but we really need it so I don’t mind too much. One thing though, I really want to swim in the rain, since if you’re getting in the pool, you’re going to be wet anyway, and the droplets make such pretty patterns on the surface of the water, but the weather is just working against me. I’ve gone swimming three times in the rain this week, and every time, I walk to the pool in the rain, but as soon as I get in the water, it stop. Then of course, once I hop out of the pool, it begins to rain again. Go figure.

Anywayyyyy on a side note, the UCLA Women’s Volleyball team is hosting NCAA’s this week! It means quite a few extra hours for me, but it’s pretty exciting! It’s been super fun to watch them this year and to work with them as a team, and they’re a great bunch of girls. I’m excited to watch them rock it this weekend.

However, onto the food! At the very beginning of the school year, my apartment and the next door apartment had a big “family” dinner together. We all made dishes and had a fun meal together, so this recipe is from way back then. But, it would make a great fall meal for these cooler nights! It’s all made in the cast iron skillet, so it’s easy cleanup. It’s also fairly easy preparation. I like to make it look pretty for the pictures and all, but the slices really could just be thrown in and it would taste the same, it just wouldn’t be quite as aesthetically pleasing. But when it’s just going in your stomach anyway, who cares how it looks? This combination of sweet potatoes, caramelized onions, and a sprinkle of cheese is quite delicious. and it would make a lovely side dish for any fall meal.

Sweet Potato Gratin


1 tbsp olive oil

1 sweet onion, sliced

3 cloves garlic, minced

1 sweet potato (orange)

1 white sweet potato

1/2 cup shredded cheese (I used a mozzarella blend, parmesan would be good too)


Heat the olive oil in a cast iron skillet over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are caramelized. This should take about 10-15 minutes. In the meantime, preheat the oven to 400˚F.

While the onions are caramelizing, slice the sweet potatoes into thin coins. Once the onions are done cooking, turn off the heat and place the sweet potato slices in any patter you wish. You can arrange them in a spiral, or just throw them in the pan over the onions. Sprinkle the cheese over the top.

Bake for 25-35 minutes, until the sweet potatoes are soft and the cheese is melted and slightly browned. Serve warm. Enjoy!


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