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Creamy Scalloped Potatoes with Sage Butter.

Creamy Scalloped Potatoes With Sage Butter

Ingredients

  • 6 Pounds Yukon Gold Potatoes
  • 8 Tablespoons Butter, plus extra to grease a 10 by 15 inch baking dish
  • 6 Sage Leaves
  • 4 Cups Heavy Cream
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Ground Paprika
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Cup Grated White Cheddar Cheese
  • 1 Cup Grated Gruyere Cheese or Grand Cru Cheese

Instructions

  1. Butter a 10 by 15 inch baking dish.

  2. Peel the potatoes and slice the potatoes.  I use a mandolin slicer to slice the potatoes in equally thin slices.  

  3. Preheat oven to 350 degrees Fahrenheit.  

  4. Bring a large pot of water to a boil.  Add the potatoes to the water.  Parboil the potatoes for about 6 to 7 minutes, or until you can insert a knife without much resistance, but are still firm.  

  5. Drain the potatoes using a Colander. 

  6. Pour the potatoes into the buttered dish.  

  7. Melt the butter in a saucepan on medium heat.  Add the sage leaves and cook for about 2 minutes.  Remove the sage leaves.  

  8. Add the cream, salt, pepper, onion powder, garlic powder, and paprika.  Cook until the sauce starts to thicken.  

  9. Lower the heat and add the cheeses.  Cook until the cheeses melt.  

  10. Pour the cream sauce over the potatoes.  Cover the dish with non-stick foil.

  11. Bake in preheated oven for 50 to 55 minutes.  The potatoes should be tender at this point.  

  12. Remove the foil.  Continue to bake the potatoes for 10 to 15 minutes, or until the top of the potatoes become golden brown.