Popular
Latest From the Show
How to Make Sage Potatoes au Gratin | Sunny Anderson
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Spanakopipasta | Rachael Ray
Sunny Anderson, co-host of Food Network's "The Kitchen," shares two easy, crowd-pleasing potato dishes that are perfect for Thanksgiving: au gratin potatoes with sage, cream and Manchego cheese and sweet potato casserole with sage, pecans and mini marshmallows. Make one or both for your holiday table!
Ingredients
- 3 tablespoons butter, divided
- 2 cups heavy cream
- ½ teaspoon kosher salt, plus more for seasoning
- 10 fresh sage leaves
- 1 pound russet potatoes
- Cayenne pepper
- ½ cup grated Manchego cheese
Yield
Serves: 4 to 6
Preparation
Preheat the oven to 400°F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
In a small pot, add the heavy cream, ½ teaspoon salt and sage leaves. Bring to a simmer and steep for 10 minutes.
Meanwhile, 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 and 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°F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.