Ingredients
Directions
PREHEAT oven to 400 degrees (F).
BUTTER an 8" X 8" casserole dish, using 1 tablespoon of the butter.
In a pot, ADD the heavy cream, 1/2 teaspoon salt, and the sage leaves; Bring to a SIMMER; STEEP for 10 minutes.
While the sage leaves are steeping, PEEL the potatoes; using a mandolin, SLICE the potatoes 1/8 inch thick (blue setting on our mandolin)
Begin LAYERING the potato slices on the bottom of the prepared dish, overlapping each slice by half.
When the first layer of potatoes is complete, season with salt and cayenne pepper; SPRINKLE with 1/3 of the cheese.
REPEAT two more times, ending with a final layer of unseasoned potatoes.
STRAIN the heavy cream, removing and discarding the sage.
POUR the heavy cream over the casserole.
DOT 2 tablespoons of butter evenly over the potatoes; COVER with aluminun foil; PLACE in oven; LOWER temperature to 350.
BAKE, covered, for 40 minutes; UNCOVER, BAKE for an additional 20 minutes.