Here’s a version of potatoes au gratin that includes my two favorite potato toppings: Sage and prosciutto. The basic makeup of the recipe includes buttery sautéed sage and garlic which then turns into a roux and then turns into a creamy cheese sauce. The thinly sliced Yukon Gold potatoes are layered with the creamy cheese sauce and baked until bubbly and toasty. Then a smattering of sage and prosciutto for the last five minutes makes it feel decadent and celebratory on a whole new level. Yum. One last tip: never ever peel these beautiful Yukon Gold potatoes. The nutrients are in the skin, and the hassle is a reason not to cook, so whyyyy? Enjoy those delicious potatoes with the skins included and feel a bit better about this one. It may not be gluten free, dairy free, fat free, or kosher, but for goodness sake, the potato skins are nutritious. Need a beautiful celebratory side dish? This one might do the trick.
It may not be gluten free, dairy free, fat free, or kosher, but for goodness sake, the potato skins are nutritious.
Thinly sliced Yukon Gold potatoes with the skin on
Creamy cheese sauce with garlic, sage, and nutmeg
Ingredients
6 Yukon gold potatoes, thinly sliced like chips, don’t peel ‘em
1 punch of sage, 4-5 leaves finely chopped, the rest with stems removed
1/4 lb prosciutto
3 cloves garlic, minced
1 stick butter
oil or pan spray
1/2 c. flour
1/4 tsp nutmeg
4 cups milk
3 cups shredded cheese (sharp cheddar, Gruyère, Parmesan. Mozzarella, or any combination. I prefer a combo)
plenty of black pepper
plenty of salt
Method
Thinly slice Yukon gold potatoes and soak in cold salted water while preparing ingredients.
In a large saucepan, melt butter on medium heat and add chopped sage and garlic. Sauté for about 1 minute . Then add flour, nutmeg, a few turns of black pepper, and a pinch of salt. Whisk for another minute until mixture is bubbly.
Add milk and continue to whisk until mixture is thick and bubbling. Remove from heat and whisk in 2 1/2 cups shredded cheese. Taste and add salt if needed.
Preheat oven to 375F. Grease a 9x13" pan. Evenly spread one layer of potatoes to evenly line the pan. The potatoes can overlap slightly. Sprinkle with a small pinch of salt.. Pour about 1/3 of the cheese sauce evenly over the potatoes, Then add another layer: potatoes, salt, cheese sauce. And one more: potatoes, salt, cheese sauce. At last, sprinkle the remaining half cup of cheese on top.
Bake in 375F oven for about 45 min to 1 hour. If the top begins to get too brown, tent some aluminum foil on top. When the cheese is bubbling up on the sides, the edges and top are browning, and the potatoes are fork tender, remove from oven. Tuck bits of prosciutto and sage leaves on top (I often dip the sage leaves in oil to speed up the crispyness). Bake for 5 more minutes, just until prosciutto and sage get crispy and fragrant. Keep a close eye so nothing burns.
Then remove from oven and let stand for at least 5 minutes. It’s a lovely sight and it smells delightful.
Tuck a few bits of prosciutto and some sage leaves on top for the last 5 minutes of the bake, and it’a a beautiful sight.