Vidalia Onion and Potato Bake

This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee

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I always seem to find myself experimenting with so many entrée and side recipes in the springtime. Maybe it’s the gorgeous weather, the backyard picnics or the impending pool days. Usually, winter brings about much baking and sweets and plentiful brunch foods. While spring I turn my focus to fresh entrees and hearty dishes that I can bring to the table for mealtime. I find this pattern makes for a well-rounded arsenal of new recipes to access each year, both for our own family, and for my readers.

I have the honor of partnering with the Vidalia Onion Committee to bring you my latest recipe – a perfect side dish to pair with salads or meat dishes for a well-rounded meal. The Vidalia crops limited availability window works well with my need to make savory dishes in the spring and summer, as they are only available April through August. It’s like a match made in food creator heaven. 

The unique taste profile and sweetness of Vidalia onions adds dimension to this dish which is simplistic and beautiful. You can double or triple the recipe and easily share it with others. We adore dropping meals on our friend’s doorsteps from time to time. New babies, sick family members, birthday surprises – there are so many instances where this warm dish can bless someone dear to you.


When I thought about creating something warm and hearty with my Vidalia onion delivery, I knew I would do a potato bake. This Vidalia Onion and Potato Bake is comforting while remaining nutritious and the addition of fresh herbs from our spring garden add to the homemade factor that makes me feel so proud when I’m dishing it out to my family.

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I’d love for you to be able to create sweet moments this season as well by following my simple recipe below. You can easily cook it ahead of time too as it reheats beautifully. 

Vidalia onions are hand planted and harvested in only 20 counties in South Georgia.

Another fun surprise? I’m giving away a shipment of a ten pound box of Vidalia onions with Vidalia on social media right now as well and would love for you to enter to win and see you create this dish or to get creative and see what you create! You can enter at http://www.instagram.com/noshandnurture

​And for more on delicious Vidalia Onions, visit here!

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Vidalia Onion and Potato Bake

Ingredients:

• 2 Vidalia onions
• 8 small gold potatoes
• 2 tsp Himalayan sea salt
• ½ tsp white pepper
• 1 2/3 C. vegetable broth
• 1 ½ TBSP. fresh rosemary
• Additional sprigs of rosemary for garnish

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Directions:

• Preheat oven to 350 degrees.
• Grease bottom and sides of a 10x10 baking dish with butter or oil.
• Wash potatoes and peel. Set aside.
• Peel and slice your Vidalia onions and, using a sharp knife, cut your potatoes into thin rounds.
• Arrange your first layer of potatoes at the bottom of your prepared baking dish. Top with a layer of Vidalia onions, fresh rosemary, salt and white pepper.
• Repeat until you’ve used all ingredients and finish with the top layer being potatoes and rosemary.
• Pour broth carefully over your layers until it just covers the top, adjusting the broth measurement as needed for your dish.
• Place your butter inside the dish and bake for 70 minutes or until potatoes are tender and golden.
• Garnish with rosemary sprigs to serve. 

For more baked dishes like this one, stay tuned for my new show 'The Clean Plate with Mandi' this Spring which premiers on Amazon Prime Video and Roku Channel!