Latest New Recipe: Hacked Butternut Ravioli with no butternut squash or pasta

The other night 7/19/2017, I made the best potato au gratin cake with what was in the house.  I had two sweet potatoes (the golden center type) in the potato bin for a few weeks at least, it is surprising how long they can last, a cup of heavy cream leftover from the Blueberry Muffin Top, a cup of Gruyere, some rosemary from the garden and this is what I came up with.  It was EXCELLENT especially for an on the fly, pantry, one drink in side dish. It was so scrumptious, it tasted like Butternut Squash Ravioli which is a bit odd considering the differences and that it would have sage instead but I LOVED IT and can’t wait to try it again to make sure my judgment wasn't clouded.

HACKED BUTTERNUT RAVIOLI

1 sweet onion, thinly sliced

¼ t. coarse black pepper

2 (sm-med) white sweet potatoes

Sauce:

1 C. heavy cream

1 clove garlic, grated

4" sprig (1 t.) rosemary leaves, minced

¼ t. Kosher salt

¼ t. coarse black pepper

1 t. brown sugar

Topping:

1 C. Gruyère, shredded

¼ C. panko crumbs

1 T. butter

Preheat oven to 375F. Peal and slice onion in half then thinly slice each half. Add to a 12" cast iron skillet with a drizzle of EVOO. Sauté 10-15 minutes till soft and slightly golden. To a 1 cup measure add cream, grated garlic, minced rosemary, salt and pepper. Place potatoes on top of sautéed onions, pour sauce over potatoes. Sprinkle with cheese, panko and butter cubes. Bake 30-40 minutes covered with foil. Cut into wedges. Serves 8.