Photo: Caitlin Bensel"It’s easy and something my mom made all the time," says the Food Network star and host ofEaster Basket Challengeon discovery+. “The best part is the sage, but in a pinch, rosemary or thyme is an excellent substitute.“IngredientsIngredient Checklist1 tablespoon unsalted butter2 cups heavy cream2 garlic cloves, smashed25 fresh sage leaves, divided½ teaspoon plus 1/8 tsp. kosher salt, divided1 lb. russet potatoes, peeled and very thinly sliced⅛ teaspoon cayenne pepper2 oz.s Manchego cheese, grated (about 1/2 cup)1 tablespoon extra-virgin olive oilPinch of black pepperDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Coat bottom and sides of an 8x8-inch baking dish with butter; set aside.Step 2Place heavy cream, garlic, 15 of the sage leaves and 1/4 teaspoon of the salt in a medium saucepan over medium heat. Bring to a boil, and cook until fragrant, about 10 mintues.Step 3While mixture simmers, layer potato slices in a single layer in prepared dish, slightly overlapping previous slice. Continue this pattern in rows. Sprinkle first layer with a pinch of the salt and a pinch of the cayenne pepper. Repeat layering slices, and sprinkling with a pinch of salt and cayenne, until there are no remaining slices (3 to 4 layers total).Step 4Remove and discard sage and garlic from cream mixture; pour cream over potatoes. Allow cream to settle into the nooks and crannies, tapping dish on counter to release air bubbles. Sprinkle with grated cheese; cover with aluminum foil.Step 5Place in oven, and immediately lower temperature to 350°. Bake 45 minutes; remove foil, and bake until cheese is golden and potatoes are tender, about 15 minutes more.Step 6Meanwhile, heat oil in a small skillet over medium until shimmering. Add 10 sage leaves. Cook 30 seconds; flip, and cook until sage has darkened but is not burned, about 30 seconds more. Transfer to a paper-towel-lined plate, and sprinkle lightly with a pinch of salt and black pepper. Top with crispy sage, and serve.
Photo: Caitlin Bensel
“It’s easy and something my mom made all the time,” says the Food Network star and host ofEaster Basket Challengeon discovery+. “The best part is the sage, but in a pinch, rosemary or thyme is an excellent substitute.“IngredientsIngredient Checklist1 tablespoon unsalted butter2 cups heavy cream2 garlic cloves, smashed25 fresh sage leaves, divided½ teaspoon plus 1/8 tsp. kosher salt, divided1 lb. russet potatoes, peeled and very thinly sliced⅛ teaspoon cayenne pepper2 oz.s Manchego cheese, grated (about 1/2 cup)1 tablespoon extra-virgin olive oilPinch of black pepperDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Coat bottom and sides of an 8x8-inch baking dish with butter; set aside.Step 2Place heavy cream, garlic, 15 of the sage leaves and 1/4 teaspoon of the salt in a medium saucepan over medium heat. Bring to a boil, and cook until fragrant, about 10 mintues.Step 3While mixture simmers, layer potato slices in a single layer in prepared dish, slightly overlapping previous slice. Continue this pattern in rows. Sprinkle first layer with a pinch of the salt and a pinch of the cayenne pepper. Repeat layering slices, and sprinkling with a pinch of salt and cayenne, until there are no remaining slices (3 to 4 layers total).Step 4Remove and discard sage and garlic from cream mixture; pour cream over potatoes. Allow cream to settle into the nooks and crannies, tapping dish on counter to release air bubbles. Sprinkle with grated cheese; cover with aluminum foil.Step 5Place in oven, and immediately lower temperature to 350°. Bake 45 minutes; remove foil, and bake until cheese is golden and potatoes are tender, about 15 minutes more.Step 6Meanwhile, heat oil in a small skillet over medium until shimmering. Add 10 sage leaves. Cook 30 seconds; flip, and cook until sage has darkened but is not burned, about 30 seconds more. Transfer to a paper-towel-lined plate, and sprinkle lightly with a pinch of salt and black pepper. Top with crispy sage, and serve.
“It’s easy and something my mom made all the time,” says the Food Network star and host ofEaster Basket Challengeon discovery+. “The best part is the sage, but in a pinch, rosemary or thyme is an excellent substitute.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
