Food & Photo
Our nutrient-rich twist on a comfort-food classic tastes extra indulgent thanks to nutty Manchego cheese.
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 1/2 lb sweet potatoes, peeled and cut into 1/2"-thick slices
- 1 Fuji apple, cored and sliced
- 2 c grated Manchego cheese (8 oz.), divided
- 1 1/2 c half-and-half
- 1 1/2 tsp dried thyme
Heat oven to 375°F. Coat 2 1/2-qt. bakin gdish with cooking spray.
In skillet over medium heat, melt butter. Add onions; cook until golden, 5 min., stirring often Transfer to large bowl. Add potatoes, apple, and 1 cup cheese.
In separate bowl, mix half-and-half, thyme, 1 1/2 tsp. salt and 1/2 tsp. pepper; pour over potato mixture. Stir to coat; transfer to baking dish. Pour any remaining liquid over top; cover tightly with foil.
Bake 1 hr. or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 min. or until golden. Cool 15 min. before serving.