Potato and Vidalia Onion Au Gratin is a sponsored post in partnership with The Network Niche Influencer Agency and VidaliaOnion.org. All opinions are my own.
Yay, the Vidalias are here! The world’s best (and first) sweet onion has arrived! Vidalia onions are exclusively available from April through August, so I’m stocking up on these sweet, juicy bulbs.
Vidalia onions are incredibly versatile and add flavor to any dish that calls for onions. My Potato and Vidalia Onion Au Gratin is delicious and really showcases my favorite onions.
I have a special place in my heart for Vidalia onions. I was born and raised in South Georgia and I’ve been enjoying Vidalia onions ever since I was a little girl. Whenever I visit my hometown in spring or summer, my dad has plenty of Vidalia onions on hand.
My favorite onions have been cultivated for more than 80 years and they are all planted by hand. Each winter, growers plant over 80,000 Vidalia onion seedlings per acre!
Vidalias, how did you get so sweet?
Vidalias get their sweet flavor through the perfect combination of low sulfur soil, water, and the weather uniquely found within 20 South Georgia counties. There are only 100 registered South Georgia growers that produce the Vidalia onion crop each year so you know you’re getting the real deal!
World-class chefs and home cooks like me consider Vidalia onions to be the sweetest and most versatile in their category. These onions are sweet, crisp and have a distinctive flavor like no other. It’s the only onion I use to make onion rings.
Potato and Vidalia Onion Au Gratin
Slice red potatoes 1/8″ thick. I use a mandoline to ensure my slices are even. Set aside.
Melt butter in a large skillet over medium heat. Add Vidalia onion slices and cook, stirring constantly, until softened, about 5 minutes.
Add chicken stock and minced garlic, stirring occasionally, until liquid has evaporated. Remove from the heat and season with salt and pepper.
Combine cheeses in a bowl and set aside. Stir together the milk, cream, and flour. Set aside.
Cover the bottom of a buttered casserole dish with sliced potatoes, overlapping slightly. Sprinkle lightly with salt and pepper.
Add a layer of Vidalia onions.
Add 1/3 of the cream mixture. Sprinkle with 1/3 of the cheese.
Repeat layering process, using all but 2 Tablespoons of the cheese. Arrange remaining potatoes around the edge of the casserole dish. Pour any remaining cream mixture over the top.
Cover loosely with foil and bake for one hour or until bubbly. Remove foil and sprinkle with the remaining cheese. Bake for 3o-40 minutes more or until golden brown. Let cool on a wire rack for 10 minutes before serving.
Potato and Vidalia Onion Au Gratin
- 2 Tablespoons unsalted butter
- 3 cups sliced Vidalia onions
- 1/4 cup chicken stock
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds red potatoes, sliced into 1/8" thick rounds
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese
- 2 Tablespoons flour
- 1/2 cup milk
- 1-1/2 cups heavy cream
- Preheat oven to 350º F
- Butter a 3-quart casserole dish and set aside.
- Melt 2 Tablespoons butter in a large skillet over medium heat. Add Vidalia onion slices. Stir constantly until softened, about 5 minutes.
- Add chicken stock and minced garlic, stirring occasionally until liquid has evaporated. Remove from heat and season with salt and pepper.
- Combine Gruyere and parmesan cheese in a bowl and set aside.
- In a separate bowl, whisk together the milk, cream and flour.
- Cover bottom of prepared casserole dish with potato slices, overlapping slightly. Sprinkle lightly with salt and pepper. Add a layer of onions. Add 1/3 of the cream mixture. Sprinkle with 1/3 of the cheese. Repeat layering process, using all but 2 Tablespoons of cheese.
- Arrange remaining potatoes around the edge of the casserole dish. Pour remaining cream mixture over potatoes.
- Cover loosely with foil and bake for one hour or until bubbly. Remove foil and sprinkle the remaining 2 Tablespoons of cheese.
- Bake for 30-40 minutes more or until top is golden brown and potatoes are tender.
- Let cool for 10 minutes before serving.
My delicious Potato and Vidalia Onion Au Gratin is the perfect side dish when you’re grilling out. While my husband is manning the grill, I prepare the sides and this is one that always gets rave reviews.
Be sure and visit your local grocery store to score the best onions in the world and share your Vidalia onion recipes on social media using #OnlyVidalia. I’d love to see them!