“Sweet Vidalia Onion & Potato Casserole” is a hearty and comforting dish that combines the mild, sweet flavor of Vidalia onions with the earthy taste of potatoes. Vidalia onions are known for their unique sweetness and are a key ingredient in this casserole, often thinly sliced or chopped. They are layered or mixed with sliced or diced potatoes, creating a satisfying texture contrast.
The casserole is typically seasoned with herbs like thyme or rosemary, and may include garlic or other spices for additional flavor. A binding agent such as a creamy sauce, cheese, or a mixture of eggs and milk is often added to hold the ingredients together and to add richness to the dish. Some recipes also include a topping of breadcrumbs or cheese, which becomes crispy and golden when baked.
This dish is baked until the potatoes are tender and the top is nicely browned. It’s a versatile recipe that can be served as a main course or a side dish, and is particularly popular in home cooking for its comforting qualities and ease of preparation.
2 lbs waxy potatoes (like Yukon gold), peeled and sliced very thin, about 1/8 inch thick
3 sweet Vidalia onions, thinly sliced
2 cups heavy cream
1 cup mild or medium cheddar cheese, grated
1 clove garlic
1 sprig rosemary
1 sprig thyme
2 tablespoons olive oil
1 tablespoon butter, plus more for greasing dish
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375°F and liberally grease a 9×12-inch casserole dish with butter.
Heat olive oil and the 1 tablespoon of butter in a large pan over medium-low heat. Add onions and cook until soft and translucent, about 5-8 minutes.
Meanwhile, bring cream, garlic, rosemary, and thyme to a boil in a medium saucepan over medium heat, removing it from the heat as soon as it reaches a boil.
Arrange 1/3 of the potatoes in the prepared casserole dish, overlapping slightly. Season liberally with salt and pepper and top with half of the onions and 1/4 cup of cheese.
Repeat, layering another third of the potatoes, more salt and pepper, and the rest of the onions and another 1/4 cup of cheese.
Top with the last third of the potatoes and season with salt and pepper again.
Strain the cream from the saucepan to remove herb sprigs and garlic and pour liquid over potatoes.
Cover dish with foil and bake until potatoes are tender when pierced with a knife, about 45 minutes. Remove foil, top dish with remaining cheese and continue to bake until golden and bubbly, about 15-20 more minutes.
Let rest 10 minutes before serving. Enjoy!
Source : Allrecipes.com