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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! 


  • 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


Serves: 4 to 6


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.