Shingled Potatoes with Sage and Gruyère
Elevate your starchy side dish for the holidays with these elegant, flavorful shingled potatoes.
Cheesy potatoes are a standard side dish for holiday gatherings all year round and can quickly become a tired recipe instead of one that keeps guests coming back for seconds. Stepping up your flavors is one way to quickly breathe new life into your recipe, starting with different cheeses and herbs rather than cheddar and chives.
Courtesy of our Culinary Creative Director Rhoda Boone for the Made In Kitchen, this recipe for shingled potatoes with Gruyère and sage is anything but been-there, done-that. A Porcelain 8x8” Baking Dish not only makes for crispy edges and perfectly melted cheese, but also a stunning serving vessel.
Shingled Potatoes with Sage and Gruyère
Elevate your starchy side dish for the holidays with these elegant, flavorful shingled potatoes.
Rhoda Boone, Culinary Director
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.
