Sage Potatoes Au Gratin

• 3 tablespoons unsalted butter
• 2 cups heavy cream
• Kosher salt
• 10 fresh sage leaves
• 1 pound (about 2 medium) russet potatoes
• Cayenne pepper, to taste
• 1/2 cup grated manchego cheese (about 2 ounces)

1. Preheat the oven to 400 degrees F. Coat a 2-quart baking dish with 1 tablespoon butter.
2. Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes.
3. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one).
4. Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices.
5. Season with salt and cayenne pepper and sprinkle with one-third of the cheese.
6. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes.
7. Strain the cream, discarding the sage.
8. Pour the cream into the dish and press the potatoes down.
9. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes.
10. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes.
11. Photograph by Christina Holmes

unsalted butter, heavy cream, kosher salt, sage, potatoes, cayenne pepper, manchego cheese

Taken from www.foodnetwork.com/recipes/sunny-anderson/sage-potatoes-au-gratin-recipe2.html (may not work)