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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.
I was out of cream so I used 2% milk and think the result was fantastic. We loved this dish - looking forward to tomorrow's leftovers.
Kimberly | May 23, 2016 |
This was a great hit at our Christmas dinner along with baked ham, everyone loved it!
Laura McLaughlin | December 26, 2014 |
Delicious! A new family favourite!
Dianne | November 21, 2014 |
Great recipe! Absolutely delicious. Worth investing in a mandolin for this.
Jennifer Deckman | July 16, 2014 |
This recipe was so delicious we could not stop eating it. Great find!
Andrea | November 17, 2013 |