Categories: Sides

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp minced fresh sage
• 1 tbsp minced fresh garlic
• Salt, black pepper and freshly grated nutmeg to taste
• 1 1/2 lb russet potatoes, peeled and sliced 1/8-inch thick
• 1 cup shredded Italian fontina
• 1/4 cup grated Parmesan
• 1 tbsp unsalted butter, cubed

Directions

1. Preheat oven to 400. Coat a 2-qt baking dish with butter.

2. Heat cream, milk, sage and garlic in a saucepan to boil over high. Reduce heat to medium-low, season with salt, pepper and nutmeg, and simmer cream mixture 10 minutes.

3. Layer half the potatoes in prepared dish; season with salt and pepper. Pour half the cream mixture over potatoes; top with half each fontina, Parmesan, and butter. Repeat layering, then cover dish with foil.

4. Bake potatoes 50 minutes; remove foil and continue baking until cheese is golden brown, about 15 minutes more. Let potatoes rest 10 minutes before serving.

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