Scalloped Potatoes with Fontina and Sage

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For the best flavor, look for fontina from the Aosta valley in Italy. Those from other countries (recognizable by the red wax rind) are much milder.

Makes 4 servings Total time: about 1 1/2 hours

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  • 4

Ingredients

  • HEAT:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 Tbsp. minced fresh sage
  • 1 Tbsp. minced fresh garlic
  • Salt, black pepper, and freshly grated nutmeg to taste
  • LAYER:
  • 1 1/2 lb. russet potatoes, peeled and sliced 1/8-inch thick
  • 1 cup shredded Italian fontina
  • 1/4 cup grated Parmesan
  • 1 Tbsp. unsalted butter, cubed

Preparation

Step 1

Preheat oven to 400°. Coat a 2-quart baking dish with butter.

Heat cream, milk, sage, and garlic in a saucepan to a boil over high. Reduce heat to medium-low, season with salt, pepper, and nutmeg, and simmer cream mixture 10 minutes.

Layer half the potatoes in prepared dish; season with salt and pepper. Pour half the cream mixture over potatoes; top with half each fontina, Parmesan, and butter. Repeat layering, then cover dish with foil.

Bake potatoes 50 minutes; remove foil and continue baking until cheese is golden brown, about 15 minutes more. Let potatoes rest 10 minutes before serving.

Per serving: 532 cal; 37g total fat (23g sat); 132mg chol; 381mg sodium; 35g carb; 2g fiber; 16g protein

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