Sweet Potato, Smoked Cheddar & Cider Gratin

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4 T. Oil
2 large onions, peeled and thinly sliced
2-2˝ lbs. sweet potatoes, peeled and thinly sliced
˝ lb. smoked Cheddar cheese, shredded  (usually add more cheese!)
Salt & freshly ground pepper to taste
Ground nutmeg to taste
2 c. apple cider

Preheat the oven to 375°.  Brush 1 T. of the oil over the bottom and sides of a 13 x 9” glass baking dish.  Set aside.

Heat the remaining 3 T. oil in a large skillet over medium-high heat.  Add the onions and sauté until quite soft, about 15 minutes.  Remove from heat.

To make the gratin – alternate layers of the onion, sweet potatoes, and cheese.  Sprinkle each layer with some salt, pepper, and nutmeg.  Be sure the top layer will be cheese, but set the final layer of cheese aside, to add later.  Pour the cider over the whole gratin.

Bake covered until the potatoes feel nearly tender when pierced with the tip of a sharp knife, ˝ - 1 hour later.  Uncover and bake for another ˝ hour.  During the final 30-minutes of baking, add the last layer of cheese and bake until the cheese is melted.  Serve hot.

Serves 8-10

From Carolyn Burtard

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