Comforting sage scalloped potatoes
Ok, so maybe for summer this won’t be the most slimming side to serve, but for post-Christmas havoc it will work a dream (or before Christmas. Or during). It’s cheesy, creamy, smooth and warming from inside out. And it’s very simple to boot.
I used fresh sage but really, you can use your favourite herb and I’m sure it’ll turn out great. I just happened to have a plentiful supply of sage, and was itching to use it in something. Turns out it worked fabulously with potatoes (does anything not work with potatoes?!).
Sage scalloped potatoes
serves 2 as a generous side
5 medium sized potatoes, sliced thinly
2 cloves garlic, minced, or 1 tsp garlic powder
handful fresh sage leaves or your favourite herb (thyme, oregano, basil, marjoram…)
50-100g cheese, depending on preference. I know which one I prefer!
salt and pepper
Arrange 1/3 of the potato slices on the bottom of a small/medium ceramic or glass (trust me, they’re easier to wash with this dish) roasting pan, scatter over 1/3 of the rest of the ingredients (about a pinch of salt and a few grindings of pepper). Repeat until you finish the potato slices and rest of ingredients. Pop in oven, turn heat to 180C/350F, and let cook for about 35-45 mins, or until top is golden and a fork inserted gets little resistance. Serve with fresh salad.