cat lover
11-19-2006, 08:00 PM
A McCormick Kitchens recipe
2 tsp Rubbed sage OR sage leaves
1 1/2 tsp salt
1/2 tsp Ground Black Pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 package (8 ounces) shredded Cheddar cheese (2 cups)
1 cup heavy cream
1 cup chicken broth
Preheat oven to 400 degrees.. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13 x 9 baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese. Stir broth and cream in medium bowl with wire whisk till well blended. Pour evenly over potatoes.Bake 1 hour or till potatoes are tender and top is golden. Let stand 5 minutes before serving. 12 servings
2 tsp Rubbed sage OR sage leaves
1 1/2 tsp salt
1/2 tsp Ground Black Pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 package (8 ounces) shredded Cheddar cheese (2 cups)
1 cup heavy cream
1 cup chicken broth
Preheat oven to 400 degrees.. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13 x 9 baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese. Stir broth and cream in medium bowl with wire whisk till well blended. Pour evenly over potatoes.Bake 1 hour or till potatoes are tender and top is golden. Let stand 5 minutes before serving. 12 servings