Best Walnut Sage Gratin Recipes

WALNUT-SAGE POTATOES AU GRATIN

Steps:

• 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.

WALNUT SAGE GRATIN

Steps:

• Put the oven rack in center of the oven and preheat to 350 degrees F.
• In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers.
• In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste.
• Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more.
• Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy!

WALNUT-SAGE POTATOES AU GRATIN

Steps:

• Peel potatoes, if desired, and thinly slice (should have 6 cups). Place slices in colander. Rinse with cool water; set aside to drain. For sauce, in a medium saucepan 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.) Halogen oven method: Prepar recipe. Place assembled casserole on turntable of the halogen oven. Cook, covered, for 20 minutes at U=6, L=5, M=4 or until potatoes are just tender. Uncover; sprinkle remaining cheese adn the walnuts over top. Bake 3 to 5 minutes more. Remove from oven. Let stand 10 minutes before serving. Top with sage leaves. Standard oven method: Bake casserole, covered, in conventional oven at 350°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. Microwave method: Using a microwave-safe casserole, assemble ingredients as above. Cover with plastic wrap, turning back an edge of wrap to allow steam to escape. Microcook on 70% power (medium-high)for 25 to 30 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese and walnuts over top. Cover and left stand 5 minutes. Top with sage leaves. Nutrition facts per serving: 217 cal., 12 g total fat (3 g sat fat), 17 mg chol., 187 mg sodium, 20 g carbo., 2 g fiber, and 9 g pro. Daily Values: 7% vit A, 23% vit C, 20% calcium, and 6% iron.