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Vidalias au Gratin

Makes: 4 servings

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.

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.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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