Serves: 6
Ingredients:
4 cloves garlic, sliced
8-10 fresh sage leaves, chopped, plus whole sage leaves for garnish
1-1/2 teaspoons sea salt and freshly ground black pepper to taste
¼ teaspoon freshly ground nutmeg
6 large white boiling potatoes
Directions:
Preheat an oven to 375 degrees. Butter a 12-cup (3 quart) baking dish. In a saucepan, bring the cream to a boil with the garlic and sage. Lower the heat
and simmer for 15 minutes. Season with salt, pepper and nutmeg.
Peel and slice the potatoes ¼ inch thick. Layer the potatoes in overlapping rows in the baking dish and pour the cream with sage and garlic over them. The cream should just cover the potatoes; if not, add a bit more.
Cover with aluminum foil and set aside for up to 2 hours. Bake for 30 minutes, then remove the foil and continue to bake until potatoes are tender but still hold their shape, about 20 minutes longer. Garnish with a few whole sage leaves to serve.
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