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Sage and Cheddar Potato Gratin
2 teaspoons McCormick Rubbed Sage
2 teaspoons McCormick Sage Leaves
1 & 1/2 teaspoons salt
1/2 teaspoon McCormick Ground Black
3 pounds Yukon Gold potatoes, peeled and
1 large onion, thinly sliced
1 package (8 ounces) grated Cheddar
1 cup heavy cream
1 cup chicken broth
Preheat oven to 400 degrees 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, ending with 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
Makes 12 (1/2-cup) servings.
Nutrition Information per 1 serving
Calories: 238 Sodium: 511 mg
Fat: 14 g Carbohydrates: 20 g
Cholesterol: 48 mg Fiber: 2 g
Protein: 8 g