Sage Potatoes Au Gratin
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 425
- Total Fat
- 38
- Saturated Fat
- 24
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 134
- Sodium
- 403
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
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.