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
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