Sage and Potato Cheddar Gratin (Scalloped Potatoes)

This recipe was published in our local newspaper a few years ago and was cited "recipe from McCormick."  It is THE BEST scalloped potato recipe I have ever tried!!

Be sure to cut the potatoes really thin.  Nothing is worse than undercooked scalloped potatoes.

I usually make half the recipe, and I use reduced sodium chicken broth and less salt.  I made it as written the first time and it was a bit too rich.

Sage and Potato Cheddar Gratin

2 tsp rubbed sage or dried sage leaves
1 1/2 tsp salt
1/2 tsp ground black pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 cups (8 oz) shredded cheddar cheese
1 cup heavy cream
1 cup chicken broth

1.  Preheat oven to 400 degrees.  Mix sage, salt and pepper in small bowl.  Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13 x 9 inch baking dish.  Sprinkle with 1 tsp of the sage mixture and 1/3 of the cheese.  Repeat layers.  End with sage mixture and cheese.

2.  Stir broth and cream in medium bowl with wire whisk until well blended.  Pour evenly over potatoes.  Bake uncovered 1 hour or until potatoes are tender and top is golden.  Let stand 5 minutes before serving.