Walnut Sage Gratin Recipes

WALNUT AND SAGE POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Halve potatoes lengthwise. Place potato halves in colander. Rinse with cold water; drain. For sauce:
• In a medium saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in snipped sage.
• Layer half of the potatoes in a greased 2-quart casserole. Top with half the sauce. Sprinkle with half of the cheese. Repeat layering with potatoes and sauce. (Cover and chill remaining cheese until needed.)
• Cover and bake for 40 minutes. Uncover and bake about 25 minutes more or just until potatoes are tender. Sprinkle with remaining cheese; top with walnuts. Bake, uncovered, for 5 minutes more. Let stand for 10 minutes before serving. If desired, garnish with sage leaves. Makes 10 to 12 servings.

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

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-WALNUT BUTTER

Steps:

• Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat; cook until syrupy, 5 minutes. Melt 6 tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with 1 pound cooked tortellini, some grated parmesan and salt. Drizzle with the balsamic syrup.

WALNUT AND SAGE POTATOES AU GRATIN

Steps:

• Use a 4 quart slow cooker; spray the inside of the removeable stoneware with cooking spray; put the sliced potatoes and onion into the stoneware.
• In a mixing bowl, whisk the flour into the melted butter; add in the cream, salt, pepper, and sage; mix well.
• Pour the cream mixture into the slow cooker, and toss with the potatoes and onion.
• Sprinkle the shredded Gruyere and the walnuts on top.
• Cover and cook on high for 3-5 hours, or until potatoes are tender.