Potatoes and Caramelized Onion Casserole

READY IN: 1hr 30mins




  • Set oven to 350 degrees.
  • Butter an 8-cup baking dish (or larger).
  • In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  • Add in the garlic the last 5 minutes of cooking.
  • Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  • Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  • Top with 1/3 of the caramalized onion mixture.
  • Arrange another layer of potatoes over the onions, season with salt and pepper.
  • Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  • Bring the chicken stock to a simmer and pour slowly over the potatoes.
  • Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  • Bake for about 40 minutes.
  • Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  • Cool for 10 minutes before serving.