Creamy Scalloped Potatoes with Sage Butter

These are the kind of scalloped potatoes you will find in a nice steakhouse. Now you can make them any time you want. All you need is a few ingredients. These Creamy Scalloped Potatoes with Sage Butter vanish whenever I make them. They are so good, you’ll wish you had leftovers. I know, I do.

This is the perfect side dish to have next to your Christmas Prime Rib Roast, Thanksgiving Turkey, or Easter potluck. Or, any other special occasion for that matter.

Steps to creamy scalloped potatoes with sage butter:

Side note: I use Yukon Gold Potatoes in this recipe. I really enjoy their buttery flavor and creamy texture when cooked.

Generously butter a 10 by 15 inch baking dish. I like to use a clear Pyrex glass baking dish. It’s super easy to clean up afterwards.

Peel the potatoes and slice the potatoes.

I use a mandolin slicer to slice the potatoes in equally thin slices. The mandolin make the slicing process super fast.

If you do use a mandolin slicer, be very careful with you fingers. Those blades are pretty sharp. Luckily, mandolins come with a safety mechanism.

Preheat oven to 350 degrees Fahrenheit.

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. This step will help the potatoes to cook a lot more quickly.

Drain the potatoes using a Colander.

My trusty Colander.

Pour the potatoes into the buttered dish.

Next, melt the butter in a saucepan on medium heat. Add the sage leaves and cook for about 2 minutes. Remove the sage leaves. The sage butter has such a nice smell.

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

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

Pour the cream sauce over the potatoes. Try to cover all of the potatoes with some of the sauce.

Cover the dish with non-stick foil.

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

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

Enjoy!

Visit our side dish page for more delicious side dish ideas.

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

Butter a 10 by 15 inch baking dish.
Peel the potatoes and slice the potatoes. I use a mandolin slicer to slice the potatoes in equally thin slices.
Preheat oven to 350 degrees Fahrenheit.
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.
Drain the potatoes using a Colander.
Pour the potatoes into the buttered dish.
Melt the butter in a saucepan on medium heat. Add the sage leaves and cook for about 2 minutes. Remove the sage leaves.
Add the cream, salt, pepper, onion powder, garlic powder, and paprika. Cook until the sauce starts to thicken.
Lower the heat and add the cheeses. Cook until the cheeses melt.
Pour the cream sauce over the potatoes. Cover the dish with non-stick foil.
Bake in preheated oven for 50 to 55 minutes. The potatoes should be tender at this point.
Remove the foil. Continue to bake the potatoes for 10 to 15 minutes, or until the top of the potatoes become golden brown.

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