Best Sage And Cheddar Potato Gratin Recipes

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SAGE POTATOES AU GRATIN



Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

SAGE AND CHEDDAR POTATO GRATIN



Sage and Cheddar Potato Gratin image

Make and share this Sage and Cheddar Potato Gratin recipe from Food.com.

Provided by MARIA MAC

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 teaspoons mccormick rubbed sage
1 1/2 teaspoons salt
1/2 teaspoon mccormick ground black pepper
3 lbs yukon gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 (8 ounce) package shredded cheddar cheese (2 cups)
1 cup heavy cream
1 cup chicken broth

Steps:

  • Preheat oven to 400°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. Top with remaining 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.

Nutrition Facts : Calories 504.7, Fat 27.8, SaturatedFat 17.3, Cholesterol 94.1, Sodium 966.2, Carbohydrate 50, Fiber 4.7, Sugar 3.4, Protein 15.6

SAGE POTATOES AU GRATIN



Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
2 cups heavy cream
Kosher salt
10 fresh sage leaves
1 pound (about 2 medium) russet potatoes
Cayenne pepper, to taste
1/2 cup grated manchego cheese (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Coat a 2-quart baking dish with 1 tablespoon butter.
  • Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one).
  • Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with one-third of the cheese. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes.
  • Strain the cream, discarding the sage. Pour the cream into the dish and press the potatoes down. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

POTATO GRATIN WITH SAGE AND ONIONS



Potato Gratin with Sage and Onions image

Categories     Onion     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Fall     Sage     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
2 red onions, chopped
5 garlic cloves, minced
3 tablespoons chopped fresh sage
2 pounds Yukon Gold potatoes, thinly sliced (about 7 cups)
1 1/2 cups water
1 1/2 cups whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

HAM, CHEDDAR, AND POTATO GRATIN



Ham, Cheddar, and Potato Gratin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
  • In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
  • Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

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