Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
Ingredients
US|METRIC
- 2 teaspoons McCormick Sage, Rubbed
- 1 1/2 teaspoons salt
- 1/2 teaspoon McCormick Black Pepper (Ground)
- 3 pounds yukon gold potatoes (peeled and thinly sliced)
- 1 onion (large, thinly sliced)
- 8 ounces shredded cheddar cheese (2 cups)
- 1 cup heavy cream
- 1 cup chicken broth
Directions
- 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 13x9-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.
Did you make this?
NutritionView More
230Calories
Sodium18% DV440mg
Fat23% DV15g
Protein18% DV9g
Carbs5% DV16g
Fiber16% DV4g
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium440mg18% |
| Potassium540mg15% |
| Protein9g18% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars<1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(0)