+

Vidalias au Gratin

Ingredients (11)

  • 2 cups cooked waxy potatoes, such as thin-skinned red or white, peeled and sliced
  • 1 cup chopped sweet Vidalia onions or any other sweet variety
  • 1/3 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated garlic, or to taste
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Gouda cheese
  • Paprika, to serve
Try Amazon Fresh
Nutritional Information
  • Calories388
  • Fat26.49g
  • Saturated fat9.65g
  • Trans fat2.91g
  • Carbs26.34g
  • Fiber2.39g
  • Sugar7.58g
  • Protein12.25g
  • Cholesterol38.95mg
  • Sodium603.43mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Vidalias au Gratin

The story of these sweet onions began in 1931, in Toombs County, Georgia, when a farmer named Coleman discovered that the onions he had planted were not hot, as he had anticipated, but sweet! He sold the onions for $3.50 per 50-pound bag, a big price in the Great Depression, and many other farmers began growing the crop. The onions sold out of the local farmer’s market in the city of Vidalia, and word soon got around about “Vidalia onions.” This recipe’s rich combination of potatoes, sweet onions, and cheese would surely make Farmer Coleman smile.

Tip: For a stronger cheese flavor, mix Cheddar and blue cheese, or use Huntsman, a blend of Double Gloucester and blue cheese.

Get The Cookbook

Instructions

  1. 1Preheat the oven to 350°F. Combine the potatoes and onions in a greased 1-quart casserole and set aside.
  2. 2In a medium saucepan, melt the butter over medium heat, then stir in the flour until smooth. Gradually add the milk, stirring constantly, until the mixture thickens and begins to bubble. Add the salt, pepper, and garlic, then gradually blend in the cheeses, stirring until the mixture is uniform and smooth.
  3. 3Pour the cheese sauce over the potato mixture and stir once or twice to mix. Sprinkle paprika lightly over the potatoes.
  4. 4Bake for 40 minutes, or until bubbly and beginning to brown on top. Serve hot.
Load Comments

Recommended from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...