Scalloped Potatoes with Fontina and Sage

By lorik

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

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

Details

Servings 4
Adapted from cuisineathome.com

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