This is a lovely side dish. The sweetness of the shallots and the pine flavour the sage complement this rich potato gratin.
3lbs Yukon Gold Potatoes, peeled
1/4 cup butter
2 cups whipping cream
2 cups milk
6 shallots, chopped
1/4 cup sliced fresh sage
4 cloves garlic
- Preheat oven to 400deg F. Thinly slice potatoes. Butter a 13x9 inch baking dish.
- Combine cream, milk, shallots, sage and garlic in a pot. Bring to boil. Remove from heat and let sit for 15 minutes. Strain, reserving both vegetables and liquid separately.
- Make a single layer of potatoes in dish. Season with salt & pepper. Sprinkle over some shallot mixture. Repeat layers. Pour over liquid. Press potatoes down to make sure the liquid comes to the top. If not add more cream. Dot with butter.
- Bake for 45 minutes to 1 hour until potatoes are tender and liquid is absorbed.