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Preheat oven to 375?. Butter a 12 cup baking dish. In a saucepan, bring the cream to a boil with the garlic and sage. Lower the heat and simmer for 15 minutes. Season with salt, pepper and nutmeg. Peel and slice the potatoes 1/4 inch thick. Layer the potatoes in overlapping rows in the baking dish and pour the cream with sage and garlic over them. The cream should just cover the potatoes; if not, add a bit more. Cover with aluminum foil and set aside for up to 2 hours. Bake for 30 minutes, then remove the foil and continue to bake until potatoes are tender but still hold their shape, about 20 minutes longer. Garnish with a few whole sage leaves to serve.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 362 | ||
Calories from Fat: 202 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 36.6mg | 1 % | |
Potassium 948.3mg | 25 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 31.5g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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