Zax's Sweet Potato-Potato Gratin

2 1/2 c. heavy cream (used 1 pint Strauss Family Creamery whipping cream)
2 medium-size yellow onions, peeled, thinly sliced (used 2 medium yellow onions and 2 large shallots)
3 T. butter
salt and freshly ground pepper
1 large sweet potato or garnet yam, peeled and thinly sliced
3 medium-size russet potatoes, peeled and thinly sliced
3/4 c. fresh breadcrumbs, toasted (didn't use)

Preheat oven to 375F.

Bring the cream to a simmer in a saucepan; cook until reduced to 2 cups.

Saute onions in 2 T. of the butter until lightly browned. Season with salt and liberal grinding of pepper. Rub a 2-quart baking dish with remaining 1 T. butter.

Arrange a layer of sweet potatoes; season with salt and pepper. Repeat layering. Gently pour in cream. Top with breadcrumbs. Bake 45 to 60 minutes, or until potatoes are tender.

Serves: 6

Source: San Francisco Chronicle

Prepared by: Lena for the March 2011 meeting.