Walnut Sage Potatoes Au Gratin
Elevate your classic comfort food game with these rich and indulgent Walnut Sage Potatoes Au Gratin. This recipe features layers of tender, thinly-sliced Russet potatoes smothered in a creamy, herbaceous cheese sauce made with Gruyère, Parmesan, and fresh sage. A layer of chopped walnuts adds a delightfully buttery crunch, making every bite unforgettable. Perfectly baked until golden brown and bubbly, this elegant side dish is ideal for holiday gatherings, dinner parties, or simply to indulge your love of hearty, flavorful cooking. Simple yet sophisticated, this dish is the epitome of creamy, cheesy, nutty goodness that’s perfect for impressing your guests!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh sage leaves, finely chopped
- 0.5 cup Chopped walnuts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them thinly using a sharp knife or mandoline, aiming for about 1/8-inch thickness. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes until golden and bubbly, stirring constantly to prevent burning.
Gradually pour in the milk and heavy cream, whisking to combine. Cook for 3-5 minutes, stirring frequently, until the mixture thickens slightly.
Stir in the Gruyère cheese, Parmesan cheese, chopped sage, salt, and pepper, and mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel.
Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly over the potatoes.
Sprinkle half of the chopped walnuts over the first layer, then repeat with the remaining potatoes, cheese sauce, and walnuts.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving to allow the sauce to set. Serve warm and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 460 mg | 35% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1170 mg | 25% | |
*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.
