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Sage and Cheddar Potato Gratin

2 teaspoons McCormick Rubbed Sage
OR
2 teaspoons McCormick Sage Leaves
1 & 1/2 teaspoons salt
1/2 teaspoon McCormick Ground Black Pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 package (8 ounces) grated Cheddar cheese
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 before
serving.

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

Source: McCormick

http://www.nancyskitchen

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