Sage Potatoes Au Gratin
Show: Cooking for Real
Episode: Brewed Awakening
Rate This RecipeRead users' reviews (23)
- Recipe categories: Cheese, Vegetables, Potato,
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Average Rating:
Total Reviews: 23
Showing 11-20 of 23
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By TerriLin
Sacramento, CA
on December 26, 2010
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Great recipe!!! I have big boys to feed so I kinda eyeballed everything and made a 9'x13" casserole. Infusing the cream with sage is BRILLIANT. I've made this dish with whatever cheese I have in the fridge and it's always amazing. This was a big hit and I will make it again and again.
By bohemian81_12589950
Austin, TX
on December 26, 2010
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These may be the best potatoes au gratin that I've ever had. The sage-infused cream is such a good idea; it doesn't overpower, but you definitely know it's there. I disagree with "Montgomery, AL" about the cayenne: we included the pepper, and the sage flavor was still noticeable. The only change we made was to add about 1/4 cup shredded Fontina cheese to the 1/2 cup of Manchego. I wouldn't change anything else about this recipe, and I will definitely make it again. I made every dish from this episode for our Christmas dinner, and my partner said that it was the best meal I've ever prepared. Thanks, Sunny!
By birdy_1122
Montgomery, AL
on December 25, 2010
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Wonderfully creamy au gratin dish. Next time I will omit the cayenne pepper so the flavor of the sage cream comes through more. I didn't mind the spice of the pepper, but was looking for to the subtle flavor of sage. I used Swiss cheese since I could not find Manchego...even at our only gourmet grocer Fresh Market. Will definitely be adding this one to my repertoire.
By Aleesylou
Albuquerque
on December 25, 2010
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I Made this and it was very soupy but delicious ... :
By blynhall_9887704
conroe, tx
on December 20, 2010
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This is a fabulous receipe. I made it for my work christmas party for 50 (only 30 people showed up. Out of all the dishes served, there were no leftovers. I made it just like the receipe called for. The same cheese. I had many co-workers ask for the receipe. This is one I will certainly retain and make for years to come. Thank you!!!!!!!!
By MrsR2010
on December 07, 2010
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WOW!!! SO DELICIOUS!! I used grated Parmesan cheese and Mozerella because I didnt have the cheese in the recipe on hand.
By fowleropolis
on December 06, 2010
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Just watched it and didn't see any Panko breadcrumbs. I'm going to make as written...maybe add a bit more cheese.
By elizabethafairless
Fort Worth, TX
on December 06, 2010
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TO: ckinsel,
Actually Anne Burrell made that recipe you are talking about, http://www.foodnetwork.com/recipes/anne-burrell/smashed-potato-gratin-recipe/index.html
By Southern Cookin...
on December 06, 2010
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It came out great. Be careful with a mandolin, I cut my finger really bad. I might have cut the potatoes too thin because it took 1/2 lb of potatoes is all I needed for 3 layers. So I used less cream. I also did not have the recipe at store so I thought you said Asiago cheese. It came out great. Next time I am trying half and half.
By arika97
Las Vegas, NV
on December 06, 2010
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Oh Sunny, you never disappoint. This dish was delicious! I couldn't find the manchego cheese so I just used a blend of Italian cheeses and it turned out really well. My whole family loved it and I've got some picky eaters.