This is our favourite Sweet Potato to serve with Ham. Not really a gratin but delicious. Moe actually requests this dish. Home Cookin Chapter: Recipes From Thibeault's Table Sweet Potatoes with Caramelized Onions ====================================== Recipe from Gail 3 or 4 Sweet Potatoes 1 large onion olive oil butter Salt Pepper Cook onions in oil and butter until caramelized. Should take about 25 to 30 minutes. While onions are cooking Boil potatoes until tender. Run under cold water to remove peel. Mash sweet potatoes, add caramelized onions, a chunk of butter and season with salt and pepper to taste. If you like them even creamier add a couple of tablespoons of heavy cream.

I use this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda

Depends on how you feel about leafy greens, and also how your family feels about them. I LOVE them, and I often add them to potato/cheese dishes to give it another layer of flavor and a little "kick" or tang if you will. Also, chard goes great with bacon flavors too. But if you don't like the flavor or texture of greens, then leave it out because it will ruin this for you. To me, it makes the dish, but I'm a chard lover from way back. My uber picky dad probably wouldn't even LOOK at a dish like that.

Alexa: Either way is a good sub.Although I shouldn't be saying add butter, to a substitute for cream. You can even add some Coffee Mate Creamer. Lou