Gratin of Potatoes, Shallots and Sage

Another great recipe from Food and Drink Holiday 2000.  These are very rich.

1.5 kg (3 lbs) Yukon Gold Potatoes, peeled
1/4 cup butter
2 cups whipping cream
2 cups milk
6 shallots, chopped
1/4 cup sliced fresh sage
4 cloves garlic, chopped

1. Preheat oven to 400F.  Thinly slice potatoes.  Butter a 13 x 9 inch baking dish.
2. Combine cream, milk, shallots, sage and garlic in pot.  Bring to boil.  Remove from heat and let sit for 15 minutes.  Strain, reserving both vegetables and liquid separately.
3. Make a single layer of potatoes in dish.  Season with salt and pepper.  Sprinkle over some shallot mixture.  Repeat layers, seasoning and sprinkling on vegetables until all potatoes are used up.  Pour over liquid.  Press potatoes down to make sure the liquid comes right to top.  If not add more cream.  Dot with butter.
4. Bake for 45 minutes to 1 hour or until potatoes are tender and liquid is absorbed.

serves 8