Sandra This Bobby Flay Caramelized Vidalia Onion and Potato Gratin is the ultimate steakhouse-style side dish, packed with sweet, slow-cooked Vidalia onions and fresh sage, layered between thinly sliced potatoes, and baked in rich heavy cream. It’s a creamy, savory, and incredibly comforting dish with a beautiful golden-brown top that everyone will love. This is a perfect, elegant accompaniment to any special meal, ready in about 2 hours.
Bobby Flay Potato Gratin Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 Vidalia (or other sweet variety) onions, peeled, halved, and thinly sliced
- 3 tablespoons finely chopped fresh sage leaves
- 6 large Idaho or Russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
How To Make Bobby Flay Potato Gratin
- Caramelize the Onions: In a large skillet, heat the olive oil and butter over medium-high heat. Add the thinly sliced onions, season with salt and pepper, and cook, stirring occasionally, for 15-20 minutes. The onions should be a deep golden brown, very soft, and sweet. Stir in the fresh sage, remove from the heat, and let the mixture cool for a few minutes.
- Prep the Oven and Dish: Preheat the oven to 375°F.
- Layer the Gratin: In a 10×10-inch or 9×13-inch casserole dish, begin layering. Start with a single, even layer of the sliced potatoes, overlapping them slightly. Season the layer with salt and pepper. Top with a thin layer of the onion-sage mixture. Drizzle with about 2-3 tablespoons of the heavy cream.
- Repeat Layers: Continue this layering process—potatoes, seasoning, onions, cream—until you have used all the ingredients, ending with a final layer of potatoes on top, drizzled with the remaining cream. Press down gently on the layers to compact them.
- Bake the Gratin: Place the casserole dish on a baking sheet to catch any drips. Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Finish Baking and Rest: After 25 minutes, remove the foil. Continue to bake, uncovered, for another 20-25 minutes, until the potatoes are completely tender and the top is a deep golden brown and bubbly.
- Rest and Serve: This is a crucial step. Let the gratin rest for at least 10 minutes before slicing and serving. This allows the layers to set.
Recipe Tips
- How to get perfectly even layers? As the recipe notes, a mandoline slicer is the most important secret for getting uniform, paper-thin potato slices. This is non-negotiable for a gratin that cooks evenly and has a beautiful, professional presentation.
- Why caramelize the onions slowly? Don’t rush this step! The low-and-slow cooking process is what breaks down the onions and transforms their sharp flavor into a deep, complex sweetness that is the heart of this dish’s flavor.
- How do I know when the gratin is done? The best way to test for doneness is to insert a thin paring knife or a skewer into the center of the gratin. It should slide in and out with absolutely no resistance.
- Why let the gratin rest? This is a non-negotiable step for any layered dish like a gratin or lasagna. If you slice into it while it is piping hot, the creamy layers will be loose and will fall apart. Letting it rest for at least 10 minutes allows the starches in the potatoes and the cream to set up, which is the secret to getting clean, beautiful slices that hold their shape.
What To Serve With Potato Gratin
This is a classic and elegant steakhouse-style side dish that is the perfect accompaniment to rich main courses. Serve it with:
- A perfectly seared steak, like a rib-eye or filet mignon.
- A whole Roasted Chicken or a holiday turkey.
- Pan-seared pork chops or a pork loin roast.
How To Store Potato Gratin
- Refrigerate: Let the gratin cool completely, then cover it tightly with plastic wrap or foil, or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the gratin in a 350°F oven, covered with foil, for 15-20 minutes, until warmed through. This will help re-crisp the top.
Potato Gratin Nutrition Facts
- Calories: 300 kcal
- Total Fat: 20g
- Total Carbohydrate: 30g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Hard potatoes in a gratin are almost always the result of either the potato slices being too thick, or the gratin simply being under-baked. A mandoline ensures thin slices, and the knife test is the best way to check for doneness.
Yes, a gratin is a perfect make-ahead dish. You can fully assemble the unbaked gratin, cover it, and store it in the refrigerator for up to a day. You may need to add 15-20 minutes to the initial covered baking time when cooking it from cold.
While this is a classic, cheese-free gratin, you can absolutely add cheese for extra flavor! A sprinkle of grated Gruyère or Parmesan cheese between the layers would be a delicious and classic addition.
Try More Recipes:
- Bobby Flay Southwest Potato Salad Recipe
- Bobby Flay Lemon Potatoes Recipe
- Bobby Flay Texas Potato Salad Recipe
Bobby Flay Caramelized Vidalia Onion and Potato Gratin Recipe
Description
A classic, elegant, and deeply comforting potato gratin, featuring dozens of thin potato layers baked with sweet caramelized onions, fresh sage, and rich heavy cream until golden and bubbly.
Ingredients
Instructions
- Preheat oven to 375°F. In a large skillet, slowly caramelize the sliced onions in the butter and oil for 15-20 minutes until deep golden brown. Stir in the fresh sage.
- In a 9×13-inch baking dish, create multiple repeating layers of: a single layer of overlapping potato slices, a sprinkle of salt and pepper, a thin spread of the caramelized onions, and a drizzle of heavy cream.
- Press down gently on the final layer to compact the gratin.
- Cover the dish with foil and bake for 25 minutes.
- Uncover and bake for another 20-25 minutes, until the top is golden brown and a knife inserted into the center meets no resistance.
Notes
- Use a Mandoline: The most important tip for a perfect gratin is to use a mandoline to slice your potatoes paper-thin. This is the non-negotiable secret to even cooking and beautiful layers.
- Slow-Caramelize the Onions: Don’t rush the onions. The long, slow caramelization process is what develops their deep, sweet flavor, which is the heart of the dish.
- Bake Covered, Then Uncovered: The initial covered baking time steams the potatoes and cooks them through. The final uncovered time is what creates the beautiful, golden-brown, bubbly top.
- Let it Rest! You must let the finished gratin rest for at least 10 minutes before cutting into it. This crucial step allows the creamy layers to set up, ensuring you get clean, beautiful slices that don’t fall apart.
