Caramelized Vidalia Onion and Potato Gratin with Fresh Sage

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I thought I'd miss cheese in this recipe. Nope! It was super rich and very flavourful! It did take a bit longer to cook since I don't have a mandolin so my slices were a bit thick, but it was fine in the oven for a bit longer.

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I made this for Christmas dinner and thought it was just too rich...I thought the balsamic would cut the richness but it just added to it. It also took longer to make than I was hoping for.

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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....

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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.

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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!

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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!

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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.

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

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The cooking time is a big issue, and spoiled the the serving time for the rest of the meal. The cooking time was more than double the time on the recipe. The flavor was good - I added a small amount of shredded Jack cheese to each layer.

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My family did enjoy this potato dish,however I did mix Parm cheese and bread crumbs with small dabs of butter for the topping.Adding it right at the end of cooking time.Yummy.