Beyond Stuffing: Celebrate With Sage All Season Long
Sage and Cheddar Potato Gratin
(Family Features) Everyone loves the flavor sage brings to turkey and stuffing – yet there are so many great ways to enjoy this holiday flavor beyond its traditional use.
“Sage has that special aroma we all crave this time of year, which is why I love adding it in my potato gratin with creamy cheddar cheese for a dish that immediately says ‘holiday’,” said Mary Beth Harrington of the McCormick Kitchens. “You can use sage in your everyday favorites because it’s such a versatile spice.”
Make every moment of the season a little more savory by:
- Stirring sage into softened butter for green beans, broccoli and rolls.
- Sprinkling sage on sweet potatoes, butternut squash or other roasted harvest vegetables.
- Mixing sage into meatloaf for a festive family meal.
For more inspiration on enjoying sage and other holiday flavors, visit www.McCormick.com, www.Pinterest.com/mccormickspices and www.Facebook.com/McCormickSpice.
Ingredients
- 2 teaspoons Rubbed Sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon 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 chicken broth
- 1 cup heavy cream
Instructions
- 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 13-by-9-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.
SOURCE:
McCormick
