Sage Scalloped Potatoes


6 Medium Yukon Gold Potatoes – thinly sliced

10 – 12 fresh sage leaves – torn

2 tsp minced garlic

2 cups heavy cream

Salt & Pepper to taste

Bechemel Sauce to top (optional – see below)

Freshly Grated Swiss Cheese to top (optional) 



Thinly slice potatoes. Place in a large bowl and add sage leaves, garlic, cream and salt & pepper. With your hands, mix potatoes through mixture making sure to get cream on all potato slices. Butter a round or 9x9 casserole dish and add potato mixture with any extra heavy cream in bowl poured over top. Bake in 300 degree oven for about 40 minutes.

Potatoes can be served as is when they come out of the oven OR as a an alternate way of serving, once the potatoes come out of the oven after 40 minutes, add a layer of béchamel sauce and top with grated swiss cheese. Pop back into a broiler oven to allow cheese to melt and brown and then serve.

Bechemel sauce recipe can also be found under Christopher’s Kitchen at