Walnut-Sage Potatoes au Gratin

Gruyere cheese, sage and walnuts add flavor to this traditional potato dish.

6 medium potatoes (2 lb.)
1/2 cup chopped onion
2 cloves garlic, minced
3 Tbsp. walnut oil
3 Tbsp. all-purpose flour
1/4 tsp. pepper
2 1/2 cups milk
3 Tbsp. snipped fresh sage
4 oz. Gruyere cheese, shredded (1 cup)
1/3 cup broken walnut pieces
Fresh sage leaves (optional)

Peel potatoes, if desired, and thinly slice (should have 6 cups). Place slices in a colander. Rinse with cool water; set aside to drain.

For sauce, in a medium saucepan cook onion and garlic in walnut oil until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.

Grease a 2-quart round casserole (with glass cover). Layer half of the potatoes in casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.) 

Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.

Sprinkle remaining cheese

Nutrition facts per serving: 217 calories, 12 g total fat, 3 g saturated fat, 17 mg cholesterol, 187 mg sodium, 20 g carbohydrate, 2 g fiber, 9 g protein, 7% vitamin A, 23% vitamin C, 20% calcium, 6% iron.

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