Name: Garlic-Sage Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 pounds potatoes; ½ cup chopped onion; 2 cloves garlic, minced; 2 tablespoons butter; ¼ cup all-purpose flour; ¾ teaspoon salt; ¼ teaspoon pepper; 2 cups LACTAID® Lactose-Free Whole Milk; 3 tablespoons snipped fresh sage; Broken walnut pieces, toasted (optional); Fresh sage leaves (optional)

Ingredients

2 pounds potatoes
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt

¼ teaspoon pepper
2 cups LACTAID® Lactose-Free Whole Milk
3 tablespoons snipped fresh sage
Broken walnut pieces, toasted (optional)
Fresh sage leaves (optional)

Directions

1.
Preheat oven to 350 degrees F.
2.
Peel potatoes, if desired, and slice thinly (you should have 6 cups). Place slices in a colander. Rinse with cold water; set aside to drain.
3.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, salt, and pepper. Add LACTAID® Lactose-Free Whole Milkall at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
4.
Grease a 2-quart casserole. Layer half of potatoes in casserole. Cover with half the sauce. Repeat layering with the potatoes and sauce.
5.
Bake casserole, covered, in a 350 degree F oven for 45 minutes. Uncover; bake 15 to 20 minutes more or until potatoes are just tender. Sprinkle ⅓ cup of toasted walnuts over top, if desired. Let stand 10 minutes before serving. Garnish with fresh sage leaves, if desired.

Nutrition Facts

Serving Size

About ¾ cup

Amount Per Serving

Nutrient	Amount
Calories	162
Total Fat	5g
Calories from Fat	46
Saturated Fat	3g
Cholestrol	16mg
Sodium	270mg
Total Carbohydrate	28g
Dietary Fiber	3g
Sugars	6g
Protein	6g
Calcium	102mg

Notes

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Ingredients

2 pounds potatoes
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt

¼ teaspoon pepper
2 cups LACTAID® Lactose-Free Whole Milk
3 tablespoons snipped fresh sage
Broken walnut pieces, toasted (optional)
Fresh sage leaves (optional)

Directions

1.
Preheat oven to 350 degrees F.
2.
Peel potatoes, if desired, and slice thinly (you should have 6 cups). Place slices in a colander. Rinse with cold water; set aside to drain.
3.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, salt, and pepper. Add LACTAID® Lactose-Free Whole Milkall at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
4.
Grease a 2-quart casserole. Layer half of potatoes in casserole. Cover with half the sauce. Repeat layering with the potatoes and sauce.
5.
Bake casserole, covered, in a 350 degree F oven for 45 minutes. Uncover; bake 15 to 20 minutes more or until potatoes are just tender. Sprinkle ⅓ cup of toasted walnuts over top, if desired. Let stand 10 minutes before serving. Garnish with fresh sage leaves, if desired.