Potato Gratin With Sage And Onions Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
• In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
• Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

Steps:

• Preheat oven to 375 degrees F.
• Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
• Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

Steps:

• Preheat oven to 400°F Mix sage, salt and pepper in small bowl.
• Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch 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 until well blended. Pour evenly over potatoes.
• Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

Steps:

• Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
• Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
• (they should be not quite cooked).
• Drain well and slice as thinly as possible.
• Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
• Preheat the oven to 200*C 425*F.
• Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
• Arrange one third of the bacon in a large baking dish, greased with butter.
• Put 4 sage leaves on top.
• Add a layer of half the potato slices, then another of half the onion.
• Pour inhalf the cream.
• Put half the remaining bacon on top and 4 more sage leaves.
• use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
• Dot the sage with the rest of the butter.
• Bake in the oven for 20 minutes.
• Cover the dish with foil and bake for a further 30 minutes.
• Using a skewer, test to see if the potatoes are soft all through.
• If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.