Walnut Sage Potatoes Au Gratin Recipes

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SAGE POTATOES AU GRATIN



Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons butter, divided
2 cups heavy cream
1/2 teaspoon kosher salt, plus more for seasoning
10 fresh sage leaves
1 pound russet potatoes
Cayenne pepper
1/2 cup grated Manchego cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
  • In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
  • Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

WALNUT SAGE GRATIN



Walnut Sage Gratin image

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups heavy cream
3/4 cup walnuts, toasted and finely chopped
3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped fresh sage leaves
1 cup grated Gruyere cheese

Steps:

  • Put the oven rack in center of the oven and preheat to 350 degrees F.
  • In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers.
  • In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste.
  • Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more.
  • Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy!

SAGE POTATOES AU GRATIN



Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
2 cups heavy cream
Kosher salt
10 fresh sage leaves
1 pound (about 2 medium) russet potatoes
Cayenne pepper, to taste
1/2 cup grated manchego cheese (about 2 ounces)

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.

WALNUT-SAGE POTATOES AU GRATIN



Walnut-Sage Potatoes Au Gratin image

Make and share this Walnut-Sage Potatoes Au Gratin recipe from Food.com.

Provided by Annacia

Categories     Potato

Time 31m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium potatoes (2 lb.)
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons walnut oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
3 tablespoons snipped fresh sage
4 ounces gruyere cheese, shredded (1 cup)
1/3 cup broken walnut pieces
fresh sage leaf (optional)

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.

Nutrition Facts : Calories 433.7, Fat 21.3, SaturatedFat 7, Cholesterol 35.1, Sodium 321, Carbohydrate 48, Fiber 5.9, Sugar 2.5, Protein 15

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