Prep 30 mins
Cook 1 min
Gruyere cheese, sage, and walnuts spark the flavor of this traditional potato dish.
- 6 medium potatoes (2 lb.)
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 3 tablespoons walnut oil
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 1⁄2 cups milk
- 3 tablespoons snipped fresh sage
- 4 ounces gruyere cheese, shredded (1 cup)
- 1⁄3 cup broken walnut pieces
- fresh sage leaf (optional)
- Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
- Place slices in a colander.
- Rinse with cool water; set aside to drain.
- For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
- Stir in flour, salt, and pepper.
- Add milk all at once.
- Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
- Grease a 2-quart round casserole (with glass cover).
- Layer half of the potatoes in casserole. Cover with half the sauce.
- Sprinkle with half the cheese.
- Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
- Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
- Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
- Let stand 10 minutes.
- Top with sage leaves.
WOW! What a great way to "fancy" up potatoes au gratin. I used fresh sage from the garden. I cut the recipe in half with no problem. Cooking time was perfect. Will be making this again for sure!
oh so overdue, it didnt get into my book but these are the most superb potatoes. I will make them over and over, a real keeper
This was really quite tasty and a very sophisticated way to prepare a gratin. A great use for walnut oil, which I've just fallen in love with. I look forward to eating the leftovers today! I would have preferred a little more cheese - And maybe a smokier such as smoked gruyere or a sharper cheese. It was frustrating that the recipe didn't indicate exactly what "thinly slice" meant - I thought I sliced the potatoes thinly but I found the dish required almost 1.5 hours in the oven before the potatoes were all tender! It would also be good if the recipe indicated what heat you are to cook the onions and garlic at. I recommend chopping the sage very very finely, and doubling the garlic. I used 2% milk which worked just fine - Once it started bubbling the sauce thickened up nicely. Thanks for sharing this recipe, Annacia! Reviewed for ZaarTag.