Recipes, Etc.

August 19, 2019

Enjoy this great side dish using Vidalia Onion, which is very plentiful!

 

Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
2 T. olive oil
1 T. unsalted butter
3 Vidalia (or sweet variety) onion, peeled, halved and thinly sliced 
Salt and freshly ground black pepper
3 T. finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly
2 cups heavy cream

 

Preheat oven to 375 degrees F.   Heat oil and butter in a large saute pan over medium high heat.  Add the onions, season with salt and pepper and cook until caramelized, about 15 - 20 minutes.  Remove from the heat and stir in the sage.  Let cool slightly.  Make a layer of potato slices in a 10x10 2-inch casserole, season to taste with salt and pepper spread 1/12 of the onion mixture over the potatoes and coat with 2 T. of the cream.  


Repeat each step to yield 12 layers.   Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes.  Remove cover and bake for another 20 - 25 minutes, or until the potatoes are tender and golden brown on top.  Let rest 10 minutes before serving.

 

Etc.— If you have a  mandolin use it to slice the onion and the potatoes thinly.           
 

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