Mohamed Shili This delicious potato gratin is packed with sweet caramelized Vidalia onions and fresh sage. It’s creamy, savory, and golden brown on top—perfect for a cozy side dish that everyone will love!
Ingredients Needed:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 Vidalia (or other sweet variety) onion, peeled, halved, and thinly sliced on a mandoline
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh sage leaves
- 6 large Idaho potatoes, peeled and sliced thinly on a mandoline
- 2 cups heavy cream
How To Make Caramelized Vidalia Onion and Potato Gratin with Fresh Sage?
- Preheat the oven: Set the oven to 375°F.
- Cook the onions: Heat the olive oil and butter in a large pan over medium-high heat. Add the onions, season with salt and pepper, and cook for 15-20 minutes until they are golden brown and caramelized. Stir in the sage and remove from heat. Let the mixture cool for a few minutes.
- Layer the gratin: In a 10x10x2-inch casserole dish, layer the sliced potatoes. Season with salt and pepper, then top with a little of the onion-sage mixture. Drizzle with 2 tablespoons of cream. Repeat the layering process until you have 12 layers. Press down gently to compact the layers.
- Bake: Place the casserole on a baking sheet and cover with foil. Bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20-25 minutes until the potatoes are soft and the top is golden brown.
- Rest: Let the gratin rest for 10 minutes before serving.
Recipe Tips:
- Slice the Potatoes Evenly: Use a mandoline slicer to get uniform potato slices. This ensures they cook evenly and results in a perfectly layered gratin.
- Caramelize the Onions Slowly: Don’t rush the caramelization process. Cook the onions over medium-high heat for 15-20 minutes, stirring occasionally, until they’re soft and golden brown. This enhances the sweetness and flavor.
- Press the Layers Down: After layering the potatoes and onions, gently press down on the layers with a spoon. This helps the cream soak in and ensures the gratin stays together when serving.
- Use Fresh Sage: Fresh sage adds a wonderful fragrance and flavor. Don’t skip it! Chop it finely and mix it in with the onions for an extra burst of flavor.
- Rest Before Serving: Let the gratin rest for 10 minutes after baking. This allows the layers to set and makes it easier to slice and serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover gratin cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: This recipe can be frozen for up to 3 months. Let the gratin cool, then wrap it tightly in plastic wrap and aluminum foil.
- Reheat: Place the gratin in a skillet over low heat. Cover it with a lid and heat, stirring occasionally, until warmed through. You may want to add a splash of cream or milk to help keep it moist while reheating.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
- Bobby Flay 11 Layer Potato Gratin
- Bobby Flay Sweet Potato Gratin
Bobby Flay Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Description
This delicious potato gratin is packed with sweet caramelized Vidalia onions and fresh sage. It’s creamy, savory, and golden brown on top—perfect for a cozy side dish that everyone will love!
Ingredients
Instructions
- Preheat the oven: Set the oven to 375°F.
- Cook the onions: Heat the olive oil and butter in a large pan over medium-high heat. Add the onions, season with salt and pepper, and cook for 15-20 minutes until they are golden brown and caramelized. Stir in the sage and remove from heat. Let the mixture cool for a few minutes.
- Layer the gratin: In a 10x10x2-inch casserole dish, layer the sliced potatoes. Season with salt and pepper, then top with a little of the onion-sage mixture. Drizzle with 2 tablespoons of cream. Repeat the layering process until you have 12 layers. Press down gently to compact the layers.
- Bake: Place the casserole on a baking sheet and cover with foil. Bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20-25 minutes until the potatoes are soft and the top is golden brown.
- Rest: Let the gratin rest for 10 minutes before serving.
Notes
- Slice the Potatoes Evenly: Use a mandoline slicer to get uniform potato slices. This ensures they cook evenly and results in a perfectly layered gratin.
- Caramelize the Onions Slowly: Don’t rush the caramelization process. Cook the onions over medium-high heat for 15-20 minutes, stirring occasionally, until they’re soft and golden brown. This enhances the sweetness and flavor.
- Press the Layers Down: After layering the potatoes and onions, gently press down on the layers with a spoon. This helps the cream soak in and ensures the gratin stays together when serving.
- Use Fresh Sage: Fresh sage adds a wonderful fragrance and flavor. Don’t skip it! Chop it finely and mix it in with the onions for an extra burst of flavor.
- Rest Before Serving: Let the gratin rest for 10 minutes after baking. This allows the layers to set and makes it easier to slice and serve.
Bobby Flay Caramelized Vidalia Onion and Potato Gratin with Fresh Sage