| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons butter, divided
- 2 cups heavy cream
- 1/2 teaspoon kosher salt, plus more for seasoning
- 10 fresh sage leaves
- 1 pound russet potatoes
- Cayenne pepper
- 1/2 cup grated Manchego cheese
Instructions
- Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
- In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
- Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 434 |
| Total Fat | 39 g |
| Saturated Fat | 24 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 135 mg |
| Sodium | 263 mg |
Reviews
wow! These potatoes were great! My whole family loved them and they were easy except I cut myself on the mandolin like a newbie. I was still able to finish the dish, thankfully, and I got to use sage from my own herb garden.
This is one of the best recipes I’ve come across. It’s become a staple at our Christmas dinner. Delicious and different.
We LOVE this recipe! We usually make it as a Christmas Eve tradition every year and there are never any leftovers! This year we’re also making for NYE. When we make if for guests, they always request the recipe. YUM!
The sage cream makes this dish! I was looking for a no flour, no fuss recipe. This is my favorite and requested weekly by my boyfriend
Next time I’ll add a few more potatoes as there is plenty of cream sauce.
Love this. I add a bit more potatoes and use gruyere cheese – the Sage makes the dish!
This recipe is fantastic! Every time I make it, people want the recipe. The manchego cheese is such a flavorful alternative to the traditional Parmesan. One adjustment: One pound of russets is not enough for the amount of cream called for in the recipe. I will at least double that to 2 pounds for 4 people. Maybe up to 2 and a half pounds. I also found additional cooking time required, so I cooked a little longer uncovered to eliminate some of the soupiness.
Bombness
Made it for Christmas Eve and it was a big hit! Making it again for Easter . Thanks Sunny
Very good! I added a thinly sliced leek and used gruyere. Hubby likes it better. I also added 1 tbsp of Dijon to cream mixture. It was a nice compliment to baked ham. I have been cooking since I was 8 years old. I am 69 now, but it is the first time I didn’t use flour in scalloped potatoes. Loved it!