Recipes, Etc.

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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