Savory Scalloped Potatoes with Sage
Discover a unique twist on classic scalloped potatoes with a hint of sage, creamy sauce, and crispy edges, perfect for a comforting side dish.
Prep time: 20 minutesCook time: 1 hour 10 minutesServes: 6
Ingredients
4 large russet potatoes, thinly sliced
1 medium onion, finely chopped
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried sage
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9x13 inch baking dish with olive oil.
3. In a large saucepan, melt the butter over medium heat.
4. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Stir in the flour and cook for 1 minute, creating a roux.
6. Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
7. Season with salt, pepper, and dried sage, then bring the mixture to a gentle simmer.
8. Reduce heat and stir in the cheddar cheese until it melts and the sauce thickens.
9. Layer half of the sliced potatoes in the prepared baking dish.
10. Pour half of the cheese sauce over the potatoes.
11. Repeat with the remaining potato slices and cheese sauce.
12. Sprinkle the top with grated parmesan cheese.
13. Cover the dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly.
15. Let cool slightly before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat in an oven preheated to 350°F until warmed through, about 15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
