WALNUT-SAGE POTATOES AU GRATIN
Steps:
- Peel potatoes, if desired, and thinly slice (should have 6 cups). Place slices in colander. Rinse with cool water; set aside to drain. For sauce, in a medium saucepan cook onion and garlic in walnut oil until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage. Grease a 2-quart round casserole (with glass cover). Layer half of the potatoes in casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.) Halogen oven method: Prepar recipe. Place assembled casserole on turntable of the halogen oven. Cook, covered, for 20 minutes at U=6, L=5, M=4 or until potatoes are just tender. Uncover; sprinkle remaining cheese adn the walnuts over top. Bake 3 to 5 minutes more. Remove from oven. Let stand 10 minutes before serving. Top with sage leaves. Standard oven method: Bake casserole, covered, in conventional oven at 350°F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender. Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes. Let stand 10 minutes. Top with sage leaves. Microwave method: Using a microwave-safe casserole, assemble ingredients as above. Cover with plastic wrap, turning back an edge of wrap to allow steam to escape. Microcook on 70% power (medium-high)for 25 to 30 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese and walnuts over top. Cover and left stand 5 minutes. Top with sage leaves. Nutrition facts per serving: 217 cal., 12 g total fat (3 g sat fat), 17 mg chol., 187 mg sodium, 20 g carbo., 2 g fiber, and 9 g pro. Daily Values: 7% vit A, 23% vit C, 20% calcium, and 6% iron.
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