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Recipe: Sage and Cheddar Potatoes Gratin (using cream and chicken broth)

Side Dishes - Potatoes
SAGE AND CHEDDAR POTATOES GRATIN

"Sage enhances the creamy cheddar taste of this potato gratin recipe. This will prove to be a crowd pleaser for all your holiday dinners."



2 teaspoons rubbed sage or sage leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 cups (8 ounces) shredded cheddar cheese
1 cup chicken broth
1 cup heavy (whipping) cream

Preheat oven to 400 degrees F.

Mix sage, salt and pepper in small bowl; set aside.

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 heavy 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.

Makes 12 servings (1/2 cup each)
Source: McCormick & Company
MsgID: 217126
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
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