Savory Scalloped Potatoes with Sage

🕒 Prep: 20 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 6
★★★★★
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These Savory Scalloped Potatoes with Sage are your ticket to a comforting, flavorful side dish that’s perfect for any occasion. With layers of creamy cheese sauce and a whisper of sage, this dish elevates the humble potato to something truly special.

Ingredients for Savory Scalloped Potatoes with Sage

Russet potatoes are the star here, with their fluffy texture perfect for absorbing the creamy sauce. Onion adds a sweet, savory base that complements the other flavors. Butter helps to create a rich roux with the all-purpose flour, which thickens the sauce. The combination of whole milk and heavy cream makes the sauce incredibly creamy. Salt and black pepper season the dish perfectly, while sage adds an aromatic touch. Cheddar cheese melts into the sauce, providing that gooey, cheesy goodness we all love. Finally, parmesan cheese adds a sharp finish on top, and a little olive oil is used to grease the baking dish, preventing sticking.

Tips & Tricks

  • For even cooking, try to slice the potatoes as uniformly as possible.
  • Let the sauce cool slightly before pouring over the potatoes to prevent curdling.
  • If you like a crispy top, broil for a few minutes after baking.

Serving Suggestions

This dish pairs beautifully with roasted chicken or a juicy steak. For a lighter meal, serve it alongside a fresh green salad with a tangy vinaigrette. It’s also a great addition to holiday spreads or potlucks.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble it a day ahead and bake it just before serving.
Can I use a different type of cheese?
Absolutely! Gruyère or Swiss cheese would be wonderful alternatives.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Savory Scalloped Potatoes with Sage Recipe Walkthrough

Begin by preheating your oven to 375°F (190°C). Take a 9x13 inch baking dish and grease it gently with olive oil to ensure nothing sticks. This sets the stage.

In a large saucepan, melt the butter over medium heat. Add the finely chopped onion, stirring occasionally until it becomes translucent, which should take about 5 minutes. Now, sprinkle in the flour and stir for a minute to form a roux.

Next, slowly whisk in the milk and heavy cream. Keep stirring to smooth out any lumps. Season this creamy base with salt, pepper, and sage, and let it come to a gentle simmer.

Once simmering, reduce the heat and stir in the cheddar cheese. Let it melt completely, thickening the sauce to a luscious consistency.

Now, layer half of your sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over this layer, letting it seep through the potato slices. Repeat with the remaining potatoes and sauce.

Top everything with grated parmesan cheese. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes until the top is golden and bubbly.

Allow the dish to cool slightly before serving, letting the flavors meld perfectly.

Why You'll Love This Recipe

  • Rich, creamy layers of cheese and potato perfection.
  • The subtle hint of sage adds a delightful depth of flavor.
  • Easy enough for weeknights, impressive enough for gatherings.
  • Minimal prep with maximum reward.

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

Step-by-step 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.

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