CARAMELIZED VIDALIA ONION AND
POTATO GRATIN WITH FRESH SAGE

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia onions, peeled, halved, and very thinly sliced*
salt and freshly ground pepper
3 tablespoons finely chopped fresh sage
3 cups heavy cream
6 large Idaho potatoes, peeled and very thinly sliced

Preheat the oven to 375 degrees F.

Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the onions, season with salt and pepper, and cook, stirring occasionally, until browned and caramelized, 15-20 minutes. Remove from the heat and stir in the sage. Let cool slightly.

Make a thin layer of potatoes in a baking dish (about 10 inches square and at least 2 inches deep) and season with salt and pepper. Spread about one-twelfth of the onion mixture over the potatoes and coat with 1/4 cup of the cream. Repeat each step to yield 12 thin layers.

Press down gently on the layers, cover with foil, place the dish on a sheet pan, and bake for 25 minutes.

Remove the cover and bake for another 20-25 minutes, or until the potatoes are tender and golden brown on top. Let rest at room temperature 10 minutes before serving.

*Note: Onions and potatoes should preferably be sliced on a mandoline or with the slicing disk of a food processor.

Note from source: Caramelized Vidalia onions are seriously delicious. That nutty-sweet flavor, sparked with fresh sage, takes your basic potato gratin to a new level. This dish is very simple, but it is important to have your potatoes sliced really, really thin before you start.

Servings: 4
Source: Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors by Bobby Flay