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Gruyère Potatoes with Crispy Sage Recipe

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4.1 from 29 reviews

This Gruyère Potatoes recipe is a decadent and comforting dish featuring thinly sliced Yukon Gold potatoes layered with nutty Gruyère cheese, aromatic sage, and a creamy half-and-half sauce. Crispy fried sage leaves add a delightful herbal crunch. Baked to golden perfection in a cast iron skillet, this side dish is perfect for elevating weeknight dinners or special occasions.

Ingredients

For the Potatoes and Cheese

  • 2 pounds Yukon Gold potatoes, scrubbed clean
  • 8 ounces Gruyère cheese
  • ¼ cup whole-wheat flour or all-purpose flour
  • 3 cloves garlic, minced (or ½ teaspoon garlic powder)
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt, 1 teaspoon
  • Freshly ground black pepper, 1 teaspoon

For Sage and Sauce

  • 2 tablespoons olive oil
  • ¼ cup packed fresh sage leaves
  • ¾ cup (185g) half-and-half

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) and position the oven rack in the middle. This ensures even baking of the potatoes.
  2. Fry Sage Leaves: Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium-high heat until shimmering. Add the sage leaves and fry them until crisp and beginning to brown, about 3–5 minutes. Remove the crispy sage with a slotted spoon and set aside on a paper towel. Pour the excess oil into a heatproof bowl and save it for later; do not scrape the pan clean.
  3. Prepare Gruyère Cheese: Using a large-hole grater, shred 8 ounces of Gruyère cheese. Set it aside for layering.
  4. Slice Potatoes and Mix: Thinly slice the potatoes to about ⅛-inch thickness using a mandoline. Transfer the slices to a large mixing bowl. Add the flour, minced garlic, and freshly grated nutmeg. Toss to combine. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper, mixing well to ensure the potatoes are evenly coated.
  5. Layer Ingredients in Skillet: Start by layering one-third of the potatoes (approximately 3 layers) evenly in the cast iron skillet. Sprinkle one-third of the shredded Gruyère cheese over the potatoes. Repeat this layering twice more, finishing with cheese on top.
  6. Add Half-and-Half and Sage Oil: Pour ¾ cup of half-and-half evenly over the layered potatoes and cheese. Drizzle the reserved sage-infused oil over the top for flavor.
  7. Bake Covered: Tightly cover the skillet with foil and bake at 375ºF (190ºC) for 30 minutes. This step helps cook the potatoes through and blends the flavors.
  8. Finish Baking Uncovered: Remove the foil and increase the oven temperature to 400ºF (205ºC). Bake uncovered for an additional 25–30 minutes until the top is deeply golden brown and bubbly.
  9. Serve: Crush the fried sage leaves over the baked potatoes for a lovely crunchy texture and serve immediately while hot and creamy.

Notes

  • Using a mandoline ensures uniformly thin slices for even cooking.
  • If you don’t have fresh sage, dried sage can be used, but it won’t crisp up the same way.
  • Sage oil can be replaced with a different herb-infused oil for variation.
  • Be careful not to overbake; potatoes should be tender but not dry.
  • This dish pairs beautifully with roasted meats or as a rich vegetarian main course.

Find it online: https://justsosavory.com/gruyere-potatoes-with-crispy-sage-recipe/