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Shingled Potatoes with Sage and Gruyère

Elevate your starchy side dish for the holidays with these elegant, flavorful shingled potatoes.

Rhoda Boone, Culinary Director

90 Minutes
6 - 8 Servings
  • 2 ½ pounds medium Yukon gold potatoes ( 5–6 potatoes), scrubbed but not peeled
  • ¼ cup plus 2 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sweet paprika
  • 8 thyme sprigs
  • 8-10 sage leaves
  • ¾ cup finely grated Gruyère (about 1 ½ ounces), divided

    Preheat oven to 425F with the rack in the center.


    Thinly slice potatoes to a uniform thickness of ⅛-inch thick. A mandoline makes this job very easy, but you can also use a Chef Knife. Either way, be careful!


    For a pretty presentation, try to keep potato slices together to maintain their original shape while tossing them with ¼ cup olive oil and  salt.


    Arrange in an overlapping shingled pattern in an 8x8” Baking Dish. They can be arranged in rows or in a swirling pattern, your choice!


    Sprinkle with black pepper and sweet paprika and bake 30 minutes.


    Strip leaves from thyme sprigs. Add to a small bowl with sage leaves and drizzle with remaining 2 tsp. olive oil and toss to coat.


    Remove Baking Dish from oven and top with potatoes with oiled thyme and sage leaves (use the back of a spoon to spread them around) and ½ cup Gruyère.


    Return Baking Dish to oven and bake until potatoes are soft and tender on the interior (use a Paring Knife to peel back a few layers to see if the tip can insert easily) and golden brown and crisped on the top, 20–30 minutes more. Top with remaining ¼ cup Gruyère and let cool slightly before serving.