Ingrédients pour Sage And Cheddar Potato Gratin
- Rubbed Sage
- 1 teaspoon salt
- Ground Black Pepper
- Yukon Gold Potatoes
- 1 medium yellow onion, thinly sliced
- Cheddar Cheese
- Heavy Cream
- Chicken Broth
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Comment préparer Sage And Cheddar Potato Gratin
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1 tablespoon dried sage (or 2 tablespoons chopped fresh sage), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Peel and thinly slice 2 pounds of Yukon Gold potatoes.
- Thinly slice 1 medium yellow onion.
- Lightly grease a 13x9-inch baking dish.
- Layer 1/3 of the potatoes and 1/2 of the onion in the prepared baking dish.
- Sprinkle with 1 teaspoon of the sage mixture and 1/3 cup of the shredded cheddar cheese (about 4 oz).
- Repeat layers (potatoes, onion, sage mixture, cheese) twice more.
- Top with remaining potatoes, the remaining sage mixture, and the remaining cheese.
- In a medium bowl, whisk together 1 1/2 cups chicken broth and 1/2 cup heavy cream until well blended.
- Pour the broth and cream mixture evenly over the potatoes.
- Bake for 1 hour, or until the potatoes are tender and the top is golden brown and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
13g
Fat
86g
Carbs
16g