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What’s Fresh with Beth Irons: Sweet Potato and Caramelized Onion Gratin


2 tablespoons butter

3 medium onions, cut into ¼-inch slices

1 ¾ teaspoon salt

1 tablespoon balsamic vinegar

3 cups heavy whipping cream

2 sprigs fresh thyme

2 sprigs fresh sage

2 cloves garlic, crushed

½ teaspoon black pepper

2 ½ lb sweet potatoes, cut into ¼-inch slices

1 lb Yukon potatoes, cut into ¼-inch slices

2/3 cup grated Parmesan cheese



  1. Preheat oven to 375 degrees. Prepare 9×13 baking dish with cooking spray.
  2. In 12-inch skillet, heat butter over medium heat. Add onions and salt, cook 15-20 minutes, stirring frequently until onions are dark brown.
  3. Add balsamic vinegar, cook and stir 1-2 minutes until onions are dark brown.
  4. 1n Dutch oven, add whipping cream, thyme, sage, garlic and pepper.
  5. Heat to a boil over medium heat. Remove from heat, let stand for 10 minutes.
  6. Remove thyme, sage and garlic.
  7. Return to medium heat, add sweet and Yukon potatoes. Cook and stir until potatoes are hot (about 5 minutes).
  8. Spread 1/3 onions in bottom of baking dish. Layer half of the potato mixture, another 1/3 onions and 1/3 of Parmesan cheese.
  9. Repeat with remaining potato mixture and onions. Drizzle any remaining cream over onions and sprinkle remaining Parmesan cheese over top.
  10. Cover with foil and bake for 15 minutes.
  11. Remove foil and continue to bake for 25-30 minutes, until potatoes are tender and brown and bubbly.
  12. Remove from oven and let stand 10 minutes before serving.