Vidalias au Gratin Recipe
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.
- 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
- Preheat the oven to 350°F. Combine the potatoes and onions in a greased 1-quart casserole and set aside.
- In 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.
- Pour the cheese sauce over the potato mixture and stir once or twice to mix. Sprinkle paprika lightly over the potatoes.
- Bake 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.