Recipe: Potato and Sage Gratin from Complete Entertaining by Williams-Sonoma

I love the Williams-Sonoma books and use them often. I have not made this one, however I have used fresh sage in other potato dishes and it is really a great combination.

Potato & Sage Gratin (serves 6)

Fresh sage leaves and a hint of nutmeg perfume this classic potato dish of sliced and baked potatoes.

3 cups (24 fl oz/750 ml) heavy (double) cream
4 cloves garlic, sliced
8-10 fresh sage leaves, chopped plus whole sage leaves for garnish
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
6 large white boiling potatoes

Preheat oven to 375 degrees F. (190 degrees C). Butter a 12 cup (3-quart/3 liter) baking dish. In a saucepan, bring the cream to a boil with the garlic and sage. Lower the heat and simmer for 15 minutes. Season with salt, pepper and nutmeg.

Peel and slice the potatoes 1/4 inch (6 mm) thick. Layer the potatoes in overlapping rows in the baking dish and pour the cream with sage and garlic over them. The cream should just cover the potatoe; if not, add a little more.

Cover with aluminum foil and set aside for up to 2 hours. Bake for 30 minutes, then remove the foil and continue to bake until potatoes are tender but still hold their shape, about 20 minutes longer.
Garnish with a few whole sage leaves to serve.