Slaw and Order: The Gratin Files
Baked Coleslaw and Red Onion Casserole with a Creamy Mayo-Sour Cream Crown
40 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-free
Herb's take
This side brings classic American slaw flavors into baked-casserole territory, proving that coleslaw mix's destiny isn't limited to backyard cookouts. You'll learn how a sweet-savory glaze and a tangy, creamy cap can transform humble veggies into a bubbling, irresistible gratin.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Grease an 8x8-inch baking dish with a bit of butter or nonstick spray.
- 02Melt the unsalted butter in a large skillet over medium heat. Add the thinly sliced red onion and cook, stirring, until just softened, about 3 minutes.
- 03Add the coleslaw mix to the skillet with the red onion, season with kosher salt and black pepper, and cook, stirring frequently, until slightly wilted but still crisp, about 4 minutes.
- 04Pour in the soy sauce and sprinkle over the brown sugar. Stir and cook until the sugar dissolves and a glaze starts to coat the veggies, about 2 minutes.
- 05Remove from heat and stir in the apple cider vinegar.
- 06Spread the glazed cabbage and onion mixture evenly in the prepared baking dish.
- 07In a medium bowl, whisk together Duke's mayonnaise, sour cream, and Dijon mustard until smooth. Gently spread this mixture over the top of the vegetables, all the way to the edges to seal.
- 08Toss the panko breadcrumbs with olive oil in a small bowl until crumbs are evenly coated. Sprinkle the mixture over the creamy layer on the casserole.
- 09Bake, uncovered, in the preheated oven until the top is golden brown and the edges are bubbling, 20 to 25 minutes.
- 10Let the gratin rest for 10 minutes before serving; this helps the layers set and makes for neater squares.
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