"Sage has that special aroma we all crave this time of year, which is why I love adding it in my potato gratin with creamy cheddar cheese for a dish that immediately says 'holiday'," said Mary Beth Harrington of the McCormick Kitchens. "You can use sage in your everyday favorites because it's such a versatile spice."
Make every moment of the season a little more savory by:
- Stirring sage into softened butter for green beans, broccoli and rolls.
- Sprinkling sage on sweet potatoes, butternut squash or other roasted harvest vegetables.
- Mixing sage into meatloaf for a festive family meal.
- 2 teaspoons McCormick® Rubbed Sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon McCormick® Ground Black Pepper
- 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 chicken broth
- 1 cup heavy cream
- 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 13-by-9-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.
- Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
- Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.
ServesMakes 12 (1/2 cup) servings