Creamy Sage Potatoes
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*5 Large Russet Potatoes, washed, peeled and sliced thin, in a food processor with slicer works great (Note: Soak potato slices in large bowl of water for 10 minutes or so to remove starch from potatoes, if desired)
*1 cup Heavy Cream
*12 Fresh Sage Leaves
*1 tablespoon Dried Minced Onions
*1/2 tablespoon Dried Minced Garlic
*1/8 teaspoon Cayenne Pepper OR Red Pepper Flakes to taste
*1/2 cup grated Asiago Cheese
*1/2 cup grated Parmesan Cheese
*1 cup Greek Yogurt
*Sea Salt and Black Pepper
*3 tablespoons Butter, topping
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Infused Cream:
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In a Stainless Steel Sauce pan on medium-low heat, simmer together: Cream, sage leaves, garlic, onions and red pepper flakes or cayenne pepper for 10-15 minutes until flavors infuse together.
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Then remove the sage leaves.
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Add to the infused sage cream mixture:
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*1/3 of the grated Asiago and Parmesan cheese, stir until combined.
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Stir in yogurt, sea salt and black pepper to taste. Set aside
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Potato Layering:
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In a deep 9″ x 13″ baking dish sprayed with cooking spray, layer the sliced potatoes adding salt and pepper to each layer, sprinkling over potatoes and adding a small amount of sage cream mixture drizzling over each layer. Add any of the remaining sage cream mixture to the top of layered potatoes and sprinkle with remaining cheese and dot with butter.
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Bake in preheated oven 350*F.
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Cook until potatoes are tender, 60 minutes covered with foil. Then 20 to 30 minutes uncovered. Cooking time may vary depending on how thick you cut the potato slices.
Enjoy!
Lindy
