Walnut Sage Potatoes Au Gratin Food

SAGE POTATOES AU GRATIN

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.

SAGE POTATOES AU GRATIN

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

Steps:

• Peel potatoes, if desired, and thinly slice (should have 6 cups). Place slices in colander. Rinse with cool water; set aside to drain. For sauce, in a medium saucepan 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.) Halogen oven method: Prepar recipe. Place assembled casserole on turntable of the halogen oven. Cook, covered, for 20 minutes at U=6, L=5, M=4 or until potatoes are just tender. Uncover; sprinkle remaining cheese adn the walnuts over top. Bake 3 to 5 minutes more. Remove from oven. Let stand 10 minutes before serving. Top with sage leaves. Standard oven method: Bake casserole, covered, in conventional oven at 350°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. Microwave method: Using a microwave-safe casserole, assemble ingredients as above. Cover with plastic wrap, turning back an edge of wrap to allow steam to escape. Microcook on 70% power (medium-high)for 25 to 30 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese and walnuts over top. Cover and left stand 5 minutes. Top with sage leaves. Nutrition facts per serving: 217 cal., 12 g total fat (3 g sat fat), 17 mg chol., 187 mg sodium, 20 g carbo., 2 g fiber, and 9 g pro. Daily Values: 7% vit A, 23% vit C, 20% calcium, and 6% iron.

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.

WALNUT SAGE GRATIN

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!

SUNNY'S MOMMY'S SAGE POTATOES

Steps:

• Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
• In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
• Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
• Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.

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.

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.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

POTATOES AU GRATIN

Steps:

• Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
• Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
• Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
• Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

PARTY POTATOES AU GRATIN

Steps:

• In a large saucepan, melt butter. Stir in flour, 1 teaspoon salt and 1 teaspoon pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; set aside. , Combine the potatoes, onions, cheese, remaining salt and pepper. Place a third of the mixture in a greased 5-qt. baking dish; top with a third of the sauce. Repeat layers twice. , Cover and bake at 350° for 2-1/2 hours. Uncover; bake 30 minutes longer or until potatoes are tender.

GRANDMA'S FAMOUS POTATOES AU GRATIN

Steps:

• PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper); MIX well with fork; SET aside.
• PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings); GRATE 3 cups sharp cheddar cheese.
• LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture.
• REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese.
• COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard), and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes.
• SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH.
• BAKE 1 hour.
• ALLOW to stand about 10 minutes to cool and set, before serving.
• SERVE.
• GET READY to melt into your seat after just one taste!