| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon butter
- 2 cups heavy cream
- 15 fresh sage leaves
- 2 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1 pound russet potatoes, peeled and thinly sliced on a mandolin (or ask GZ to help)
- 1/8 teaspoon cayenne pepper
- 1/2 cup grated manchego cheese
Instructions
- Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
- In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
- Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
- Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 304 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 94 mg |
| Sodium | 301 mg |
Reviews
Wonderful recipe and super easy. I made it as written, minus the cayenne and it was delicious. Next time I’ll try steeping other herbs in the cream, such as thyme or rosemary, to complement whatever I’m serving it with.
These were delicious!! Next time I would go with 1.5 lbs of potatoes.
So good
When I saw Sunny make this on The Kitchen, I knew I wanted to try it. It is delicious. After reading many reviews, I decided to use more potatoes–about 1.5 pounds of Idaho baking potatoes (two medium sized ones). That worked well. I did end up cooking the dish longer, so next time I may parboil the potatoes or cut them almost paper thin. Also, I was afraid that the recipe called for two much garlic, but it was fine. I did leave out the cayenne pepper, for my husband. Thank you Sunny–you never disappoint
Omg, was wonderful !!!! My husband and I loved it. Great job Sunny.
This is our Christmas staple! Loooove it! Thanks Sunny!
My family can not get enough of this dish!
This is an amazing recipe!!!!
This recipe is so delicious! My whole family loves it & I will definitely make it again.
I love this recipe.