Scalloped Potatoes with Fontina Cheese & Sage
Scalloped Potatoes with Fontina Cheese and Sage is a satisfying upgrade to a timeless classic. And who doesn’t love potatoes? Especially when they’re thinly sliced, and layered with a rich mixture of cream, butter, and cheese. With all the cheesy goodness you remember and love, this side is the perfect complement to any holiday or winter dinner.
For the best flavor, look for fontina from the Aosta valley in Italy. Those from other countries (recognizable by the red wax rind) are much milder.
Preheat oven to 400°. Coat a 2-quart baking dish with butter.
Heat cream, milk, sage, and garlic in a saucepan to a boil over high. Reduce heat to medium-low, season with salt, pepper, and nutmeg, and simmer cream mixture 10 minutes.
Layer half the potatoes in prepared dish; season with salt and pepper. Pour half the cream mixture over potatoes; top with half each fontina, Parmesan, and butter. Repeat layering, then cover dish with foil.
Bake potatoes 50 minutes; remove foil and continue baking until cheese is golden brown, about 15 minutes more. Let potatoes rest 10 minutes before serving.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 23g 114%
Cholesterol 132mg 44%
Sodium 381mg 15%
Carbs 35g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.