SAGE DERBY DAUPHINOISE POTATOES

Sage Derby cheese is an old British cheese dating from the 1700s. It was made only once a year and was consumed for medicinal purposes because the fresh sage added to the cheese curds was reputed to have curative powers. Over time, the green-colored cheese became popular at Christmas, in keeping with the decorated wreaths and trees. It remains a popular Christmas treat, but is good any time of the year. Many reputable cheese shops carry it, but in a pinch, Gruyère makes a fine substitute.

2½ cups heavy cream, divided

5 pounds large redskin potatoes, peeled and very thinly sliced

8 ounces (about 2 cups) Sage Derby cheese or Gruyère, grated

1 cup grated Parmesan cheese

4 cloves garlic, crushed

Salt and freshly ground pepper

1. Preheat the oven to 400 degrees. Pour ½ cup heavy cream on the bottom of a 13 × 9-inch, oval casserole. Place a layer of sliced potatoes on top of the cream. The potatoes should be about ¼ inch thick, and although you can slice them by hand, I find a mandolin does a great job as well. Over the first layer of potatoes, sprinkle some of the Sage Derby and Parmesan cheese, followed by some of the garlic and a dusting of salt and pepper and another ½ cup of cream. Continue building layers (you’ll have about three), finishing with the cheese and the remaining cream.

2. Cover the casserole dish with aluminum foil and bake in the center of the oven for about 45 minutes. Remove the aluminum foil and bake for another 30 minutes, or until the potatoes are tender and the top is golden brown.

3. Remove from the oven and serve immediately, or allow to cool overnight in the refrigerator. The dauphinoise can be reheated gently in the oven as a whole, or you can cut out shapes with a cookie cutter and reheat on a baking sheet.

MAKES 8 SERVINGS