Sage Potatoes Au Gratin

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 2 cups heavy cream
  • Kosher salt
  • 10 fresh sage leaves
  • 1 pound (about 2 medium) russet potatoes
  • Cayenne pepper, to taste
  • 1/2 cup grated manchego cheese (about 2 ounces)
Directions

Preheat the oven to 400 degrees F. Coat a 2-quart baking dish with 1 tablespoon butter.

Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one).

Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with one-third of the cheese. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes.

Strain the cream, discarding the sage. Pour the cream into the dish and press the potatoes down. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes.

Photograph by Christina Holmes


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