Thanksgiving is just around the corner, so it’s time to start making lists and getting ready for the big dinner. This year, I’m taking the opportunity to make a few additions to our standard fare. Of course we’ll have turkey, stuffing, and mashed potatoes, but as I’m always much more interested in side dihes than the actual bird, I thought I’d give this yummy version of au gratin potatoes a place on the table too. A bit of sage makes them taste fall-y and ready for the big show. If you’ve got vegetarians coming over, just substitute vegetable broth for the chicken and you’ll have something everyone.
Sage and Cheddar Potato Gratin
Makes 12 (1/2 cup) servings
- 1 1/2 teaspoons McCormick® Rubbed Sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced, 1/4″ thick
- 1 large onion, thinly sliced
- 1 package (8 ounces) shredded cheddar cheese (2 cups)
- 1 cup chicken broth
- 1 cup heavy cream
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 13-by-9-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.
Cover and bake 45 minutes. Remove cover and bake an additional 20-30 minutes, or until potatoes are tender and top is golden. Let stand 5-10 minutes before serving.
