Sage and Cheddar Potato Gratin
Elevate your comfort food game with this indulgent Sage and Cheddar Potato Gratin, a rich and creamy side dish that’s guaranteed to impress. Thinly sliced Russet potatoes are layered with a luscious sage-infused cream sauce, sharp cheddar cheese, and a hint of nutmeg for added warmth. Creamy, cheesy, and perfectly seasoned, this gratin bakes to golden perfection with a crisp Parmesan topping, while crispy sage leaves provide an elegant and aromatic garnish. Ideal for holiday feasts or cozy dinners, this dish combines timeless flavors with sophisticated touches, making it a must-try for potato lovers.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 10 leaves Fresh sage leaves
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic cloves, minced
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.25 teaspoons Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel and slice the potatoes into thin, even rounds (about 1/8-inch thick). Use a mandoline slicer for consistent slices, if available.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until fragrant and slightly crispy. Remove the sage leaves and set aside for garnish, leaving the sage-infused butter in the skillet.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
Stir in the heavy cream, whole milk, salt, black pepper, and nutmeg (if using). Bring the mixture to a gentle simmer, then remove from heat.
Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish. Pour one-third of the cream mixture over the potatoes, spreading it evenly. Sprinkle one-third of the shredded cheddar cheese on top.
Repeat the layering process two more times with the remaining potatoes, cream mixture, and cheddar cheese, finishing with a top layer of cheddar cheese.
Sprinkle the grated Parmesan cheese evenly over the top of the gratin for added richness.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the gratin rest for 10 minutes before serving. Garnish with the reserved crispy sage leaves for an earthy, elegant touch.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 177.6 g | 888% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.8 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2555 mg | 197% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6508 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
