If you don't have fresh sage on hand, substitute 1 tsp (5 mL) finely chopped fresh thyme leaves or 1/2 tsp (2 mL) dried sage or thyme.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2011
MethodIn skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes.
Using mandoline or sharp knife, peel and thinly slice potatoes.
Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil.
Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour.
Meanwhile, cut rind off cheese; slice. Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.
Nutritional facts Per each of 10 servings: about
- Sodium 252 mg
- Protein 7 g
- Calories 202.0
- Total fat 10 g
- Potassium 469 mg
- Cholesterol 35 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
- Iron 7.0
- Folate 10.0
- Calcium 13.0
- Vitamin A 11.0
- Vitamin C 27.0