Caramelized Vidalia Onion and Potato Gratin with Fresh Sage

Recipe courtesy Bobby Flay

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 30 min
Total:: 2 hr 10 min

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Ingredients

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

Directions

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 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.

Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons 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 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

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Comments & Reviews

recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Susan Laurel, DE 10-11-2009
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Some modifications make this Excellent!
Rated: 5 stars out of 5

You can do a lot of layers if you use a mandoline slicer. You will get very thin, uniform slices. Due to comments about long... baking time, I blanched the sliced potatoes (toss them in boiling water for a minute or two to partially cook them, then remove and put in an ice water bath to stop the cooking). This created an extra step but it worked beautifully. I used a little bit of whipping cream but mostly half and half drizzled over each layer. I added garlic to the onions, and also about 1/4 c cognac. Lots of fresh sage. And yes some parmigiano reggiano - couldn't resist. Gruyere would be good too....Read more
recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Donna Sandusky, OH 08-28-2009
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Freaked when I thought I lost this recipe!
Rated: 5 stars out of 5

I have never liked gratins of any kind... family does so I picked this one and LOVED LOVED LOVED it and NO I did not change... anything in the recipe. Made it just as described, turned out beautifully and was scrumptious. Read more
recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Anonymous 06-06-2008
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Pretty good as a nice side dish!
Rated: 3 stars out of 5

I enjoyed this recipe, but would tweak a few things next time. The addition of garlic sounds like a nice idea; and perhaps... decrease the amount of cream to 1.5 cups instead of 2. When I ate it, it seemed like the potatoes were swimming in a puddle of cream. The flavor is not bad - slightly rich. It will only taste 'bland' if you don't season with salt and pepper generously per layer of potatoes and onions... and make sure you give the onions time to caramelize thoroughly and nicely. It's key to use Vidalias here - they caramelize beautifully and provide nice depth of flavor. Also, bear in mind that, depending on the type of dish you use, you probably will not do 12 layers as the recipe suggests. I used an oval casserole and probably managed about 6-8 layers, that's all. Enjoy!Read more
recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Jennifer Jacksonvile, FL 02-14-2008
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Did some tweaking.
Rated: 4 stars out of 5

I didn't have fresh sage, so I had to settle with rubbed. I also used a bit less cream, and topped it with some panko crumbs... mixed with smoked cheddar. It turned out pretty nice!Read more
recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Tami Nashville, TN 08-14-2007
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a crowd pleaser
Rated: 4 stars out of 5

My family loved this dish. I made it twice and substituted yukon gold potatos which added a better flavor. I also added... parmesan cheese on top. My only complaint was the 12 layer process which I lessened to 3 and it worked fine.Read more
recipe Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Pete Ontario, CA 05-21-2007
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I don`t like onions ,,,,,,,
Rated: 5 stars out of 5

I don`t like onions,but this was really great.I loved it.........