Saturday, October 16, 2010

Gratin of Potatoes, Shallots and Sage

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
  1. Preheat oven to 400deg F. Thinly slice potatoes. Butter a 13x9 inch baking dish.
  2. 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.
  3. 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.
  4. Bake for 45 minutes to 1 hour until potatoes are tender and liquid is absorbed.
Serves 8

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