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Side Dishes

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.


4 servings

Total Time

about 1½ hours

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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.

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