top of page

Sweet Potato and Onion Gratin with Feta

This was a total experiment that paid off big time. Don't you love when that happens? I was inspired by a recipe from Amy Valpone for a sweet potato red onion gratin, and then I upped the spice and herbs plus added a bit of stock to deepen the flavor. Where did the feta come from? I had some in the fridge and thought it would work together...and it does!


2 large Sweet Potatoes

1 large Onion

2 tbsp Flour

1 tsp dried Thyme

1/2 tsp Cayenne (or more if you want it a bit hotter)

1 tsp Smoked Paprika

1/2 tsp Pepper

2 cups Chicken or Vegetable Stock

8 oz Feta

1 cup Grated Parmesan Cheese

Kosher or Sea Salt


Preheat oven to 350 degrees Fahrenheit.

Peel and thinly slice the sweet potatoes and the onions. Place the onions in a separate bowl, and add the flour, thyme, cayenne, smoked paprika, and pepper. Toss to coat.

In a casserole dish, add some stock to the bottom of the pan to cover it. Add a layer of sweet potatoes. Sprinkle with a pinch of salt. Add a layer of floured and seasoned onions. Sprinkle with 1/3 of the feta and 1/4 of the Parmesan cheese. Pour over a 1/4 cup of stock.

Repeat the layers two times ending with a layer of sweet potatoes on top, adding stock after each layer. Finish by adding the last of the feta and Parmesan to the top of the sweet potatoes. Optional - you can sprinkle with olive oil, but it isn't really necessary.

Bake for 40-50 minutes or until you can insert a knife into the potatoes without resistance.

Take out and let sit for 5-10 minutes before serving.

Recent Posts

See All

1 comentario

Jen Vondenbrink
Jen Vondenbrink
22 sept 2023

It may seem like an odd combination, but it is delicious! ~ Jen

Me gusta
Apple Crunch Pie.jpeg

About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

bottom of page