Name: Sage and Cheddar Potato Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 2 teaspoons mccormick rubbed sage; 1 1/2 teaspoons salt; 1/2 teaspoon mccormick ground black pepper; 3 lbs yukon gold potatoes, peeled and thinly sliced; 1 large onion, thinly sliced; 1 (8 ounce) package shredded cheddar cheese (2 cups); 1 cup heavy cream; 1 cup chicken broth

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Recipe by MARIA MAC

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Sage and Cheddar Potato Gratin created by carolinajewel

I found this on an old recipe card. I haven't tried it but it sounds yummy.

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

2 teaspoons mccormick rubbed sage
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon mccormick ground black pepper
3 lbs yukon gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 (8 ounce) package shredded cheddar cheese (2 cups)
1 cup heavy cream
1 cup chicken broth

directions

Preheat oven to 400°F Mix sage, salt and pepper in small bowl.
Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish.
Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.
Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

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RECIPE MADE WITH LOVE BY

@MARIA MAC

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@MARIA MAC

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"I found this on an old recipe card. I haven't tried it but it sounds yummy."

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review by L.A. Stewart

7/2/2012

We thought this was TOTALLY delish!!!! A "keeper" for sure!!! Great flavor, great texture, and really DID make the whole house smell so inviting!!! Happy cooking! XO LA :-)

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review by Barefoot Crone

1/26/2009

We thought these were ok. I think I used too many potatoes and not enough cheese. I'm going to try them again.

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review by CorriePDX

12/15/2008

Wow! Amazing! We made just a few tiny changes: we used regular whipping cream (not heavy), replaced the sage with oregano, baked it for an hour and a half, and added a little extra broth to make it extra saucy. Six russet potatoes made enough to fill the baking dish almost to the rim. It was outstanding!

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tweak by CorriePDX

12/15/2008

Wow! Amazing! We made just a few tiny changes: we used regular whipping cream (not heavy), replaced the sage with oregano, baked it for an hour and a half, and added a little extra broth to make it extra saucy. Six russet potatoes made enough to fill the baking dish almost to the rim. It was outstanding!

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photo by carolinajewel

3/10/2008

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