 | | Directions | 1. 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 13x9-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.
2. Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
3. Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving. |
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
|  | | Ingredients | | - | | 2 teaspoons McCormick® Sage, Rubbed |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon McCormick® Black Pepper, Ground |
| - | | 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 heavy cream |
| - | | 1 cup chicken broth |
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| | Nutrition (per serving) | Calories: 225 Calories
Fat: 13 Grams
Protein: 7 Grams
Cholesterol: 50 Milligrams
Carbohydrates: 20 Grams
Sodium: 515 Milligrams
Fiber: 2 Grams
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