Cheesy Potato Gratin with Sage Cream

Norman Rockwell may have placed a perfectly browned turkey on the center of the table for one of his iconic scenes, but we’re dialing it up for this menu. Instead of turkey we’ve included not one, but two, delicious meat choices. Classic roast beef rises to another level when crusted with horseradish and spicy mustard. Versatile pork loin feels fancy when butterflied, filled and rolled. Not to be upstaged, this menu features kicked-up side dishes that are easy to prepare but look spectacular. Invest a little extra time in the kitchen, then linger around the dining table a bit longer as well. If ever there’s a season for celebrating, this is it.

Cheesy Potato Gratin with Sage Cream

  • 1 tablespoon unsalted butter, melted
  • 4 pounds baking potatoes, peeled and sliced 1/8” thick
  • 10 sage leaves
  • 2 cups heavy cream
  • 2 cups shredded Gruyere
  • Salt and pepper


Preheat oven to 350 degrees.

Pour cream into medium saucepan. Add sage leaves. Heat over medium until mixture is hot, but does not boil. Remove from burner and allow mixture to steep for 10 minutes.

Meanwhile, peel and slice potatoes. Brush a large baking dish with melted butter. Remove sage leaves from cream and discard.

Layer half of the potatoes in prepared baking dish. Top with half of the cheese and half of the cream. Season with salt and pepper.

Repeat layers with remaining ingredients, season again with salt and pepper.

Place the dish on a baking sheet to catch any spills. Bake until top is golden brown and potatoes are tender, about 1 hour. Serve immediately.