PARMESAN POTATO AND ONION AU GRATIN WITH CRISY SAGE
2 pounds russet potatoes, peeled and chopped into 1” pieces
1 ½ pounds sweet onions, peeled and chopped into ½”-1” pieces
2 tablespoons fresh sage leaves, chopped
1 teaspoon salt
½ teaspoon black pepper
1 cup grated parmesan cheese
1 ¼ cups Hellmann’s Light Mayonnaise
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup shaved parmesan flakes
The Crispy Sage:
3 tablespoons butter
¼ – ½ cup fresh sage leaves
Preheat oven to 400 degrees. Coat a 2-3 quart baking dish with non-stick spray.
Combine all of the gratin ingredients, except the shaved parmesan, in a large bowl and toss until everything is well coated and combined. Spread the mixture evenly in the baking dish and cover with foil. Bake for 30 minutes and remove from oven.
Remove the foil and give a quick toss to the potatoes so they will evenly cook. Place back in the oven and cook for another 30-35 minutes until the potatoes are tender when pierced with the tip of a knife. Top the casserole evenly with the shaved parmesan.
Bake for another 8-10 minutes until the cheese is melted and golden brown. Let the casserole set for 10 minutes before serving.
While the gratin cooks, fry the sage. Melt the butter in a small nonstick frying pan until it bubbles. Add the fresh sage leaves in a single layer (you may need to work in batches depending on the size of your leaves) and cook stirring until the butter turns brown and the sage is just crispy. Watch them closely as this process only takes 20-30 seconds. Remove to a plate lined with paper towels.
Top the casserole with the fried sage leaves and serve hot. Go back for seconds…
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