1 Video | Photo: Walnut Sage Gratin Recipe
Ingredients
- 2 cups heavy cream
- 3/4 cup walnuts, toasted and finely chopped
- 3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons roughly chopped fresh sage leaves
- 1 cup grated Gruyere cheese
Directions
Put the oven rack in center of the oven and preheat to 350 degrees F.
In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers.
In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste.
Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more.
Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy!
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By barb905400_11880144
Greensboro, NC
on November 30, 2010
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Really good. If the walnuts are warm from being toasted when they enter the cream-better flavor.
More fresh sage than pictured is better too.
By talk2tommi2_113...
Rancho Mirage, CA
on February 21, 2010
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Although I made this at Thanksgiving, I'm just getting a chance to write about it. I had all the ingredients except potatoes. Instead, I had sweet potatoes. I followed the recipe exactly, except I replaced the regular potatoes with sweet potatoes. It was AMAZING! Everyone who tried it loved it. I will make this recipe again, but I may never use anything but sweet potatoes. Thanks for the great recipe Claire.
By sparagi
Elk Grove Villa...
on December 26, 2009
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I saw this on the Giada Thanksgiving special and fell in the love w/ the recipe. The walnut, Gruyere combo is good. A lot had to do w/ Claire b/c she's pretty cool.
I made this for my family on Xmas and most people liked it. Maybe I got something wrong, but it was off a shade. I could not get the consistency right, but I will definitely try again.
I would love to see the calories in this dish cut down a little. I'm going to try whole milk next time.
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