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Categories:
potatoes onion garlic walnut oil all-purpose salt pepper milk fresh sage Gruyere cheese broken walnut pieces sage leaf
Viewed: 31 - Published at: 7 years agoIngredients
- 6 medium potatoes (2 lb.)
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3 tablespoons walnut oil
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 3 tablespoons snipped fresh sage
- 4 ounces gruyere cheese, shredded (1 cup)
- 1/3 cup broken walnut pieces
- fresh sage leaf (optional)
Method
- Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
- Place slices in a colander.
- Rinse with cool water; set aside to drain.
- For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
- Stir in flour, salt, and pepper.
- Add milk all at once.
- Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
- Grease a 2-quart round casserole (with glass cover).
- Layer half of the potatoes in casserole. Cover with half the sauce.
- Sprinkle with half the cheese.
- Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
- Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
- Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
- Let stand 10 minutes.
- Top with sage leaves.
