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Ingredients
US|METRIC
12 SERVINGS
- 2 tsp. McCormick Sage, Rubbed
- 1 1/2 tsp. salt
- 1/2 tsp. McCormick Black Pepper (Ground)
- 3 lb. yukon gold potatoes (peeled and thinly sliced)
- 1 onion (large, thinly sliced)
- 8 oz. shredded cheddar cheese (2 cups)
- 1 cup heavy cream
- 1 cup chicken broth
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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.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium440mg18% |
| Potassium540mg15% |
| Protein9g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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