Sage Potatoes Au Gratin Recipes

SIMPLE AU GRATIN POTATOES

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.

ROASTED POTATOES WITH SAGE AND GARLIC

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

WALNUT-SAGE POTATOES AU GRATIN

Steps:

• Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
• Place slices in a colander.
• Rinse with cool water; set aside to drain.
• For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)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.).
• Bake casserole, covered, in conventional oven at 350 degrees 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.

SAGE POTATOES AU GRATIN

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.

SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
• Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
• Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.

SAGE AND CHEDDAR POTATO GRATIN

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.

POTATO GRATIN WITH SAGE AND ONIONS

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.