Sunny Anderson's Sage Potatoes Au Gratin

By á-42947

Love this dish and make it frequently! Sometimes I do exchange sage and manchego for garlic and cheddar cheese, but still think the original way is the best.

Ingredients

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

Details

Servings 6
Preparation time 15mins
Cooking time 125mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 400°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 mandolin if you have one)

Cover the bottom of the prepared dish with about 1 quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with 1/3 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 the pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temp to 350°F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes.