Walnut-Sage Potatoes au Gratin
From chef_irish 15 years agoIngredients
- 6 medium potatoes (2 lb.) shopping list
- 1/2 cup chopped onion shopping list
- 2 cloves garlic, minced shopping list
- 3 Tbsp. walnut oil shopping list
- 3 Tbsp. all-purpose flour shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 2 1/2 cups milk shopping list
- 3 Tbsp. snipped fresh sage shopping list
- 4 oz. gruyere cheese, shredded (1 cup) shopping list
- 1/3 cup broken walnut pieces shopping list
- fresh sage leaves (optional) shopping list
How to make it
- Peel potatoes, if desired, and thinly slice (should have 6 cups). Place slices in a colander. Rinse with cool water; set aside to drain.
- For sauce, in a medium saucepan cook onion and garlic in walnut oil until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
- Grease a 2-quart round casserole (with glass cover). Layer half of the potatoes in casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.)
- Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender. Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes. Let stand 10 minutes. Top with sage leaves.
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