Vidalia Onion & Potato Casserole
1 hour 20 minutes to prepare serves 6-8
2 lbs waxy potatoes (like Yukon gold), peeled and sliced very thin, about 1/8 inch thick
3 sweet Vidalia onions, thinly sliced
2 cups heavy cream
1 cup mild or medium cheddar cheese, grated
1 clove garlic
1 sprig rosemary
1 sprig thyme
2 tablespoons olive oil
1 tablespoon butter, plus more for greasing dish
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375°F and liberally grease a 9×12-inch casserole dish with butter.
Heat olive oil and the 1 tablespoon of butter in a large pan over medium-low heat. Add onions and cook until soft and translucent, about 5-8 minutes.
Meanwhile, bring cream, garlic, rosemary, and thyme to a boil in a medium saucepan over medium heat, removing it from the heat as soon as it reaches a boil.
Arrange 1/3 of the potatoes in the prepared casserole dish, overlapping slightly. Season liberally with salt and pepper and top with half of the onions and 1/4 cup of cheese.
Repeat, layering another third of the potatoes, more salt and pepper, and the rest of the onions and another 1/4 cup of cheese.
Top with the last third of the potatoes and season with salt and pepper again.
Strain the cream from the saucepan to remove herb sprigs and garlic and pour liquid over potatoes.
Cover dish with foil and bake until potatoes are tender when pierced with a knife, about 45 minutes. Remove foil, top dish with remaining cheese and continue to bake until golden and bubbly, about 15-20 more minutes.
Let rest 10 minutes before serving. Enjoy!