With a sprinkling of walnuts and a snipping of sage, 
the traditional French side-dish becomes more magnifique 
than ever.


Ingredients
 
6  medium potatoes (2 pounds)
1/2  cup chopped onion
2  cloves  garlic, minced
2  tablespoons walnut oil or cooking oil
3  tablespoons all-purpose flour
3/4  teaspoon salt
1/4   teaspoon pepper
2 1/2  cups milk
3  tablespoons snipped fresh sage
1  cup shredded Gruyere cheese (4 oz.)
1/3  cup broken walnut pieces, toasted
   
Directions:
 
Peel potatoes, if desired, and thinly slice (should have 
6 cups). Place slices in a colander. Rinse with cool 
water; set aside to drain. 
For sauce, in a medium saucepan over medium heat cook 
onion and garlic in hot oil until tender but not brown. 
Stir in flour, salt, and pepper. Add milk all at once. 
Cook and stir over medium heat until thickened and bubbly. 
Remove from heat; stir in snipped sage. 
Grease a 2-quart round glass casserole with glass cover. 
Layer half of potaotes in casserole. Cover with half the 
sauce. Sprinkle with half the cheese. Repeat layering 
with the potatoes and sauce. (Cover and chill remaining 
cheese until needed.) 
Bake casserole, covered, in a 350° oven for 45 minutes. 
Uncover; bake 25 to 30 minutes more or until potatoes 
are just tender. (Or, bake in 325° oven, covered, for 
1 hour. Uncover; bake 25 to 30 minutes more.) Sprinkle 
remaining cheese and walnuts over top. Let stand 10 
minutes before serving. 
 
Nutritional facts per serving

calories: 285 , total fat: 13g , saturated fat: 4g , 
monounsaturated fat: 3g , polyunsaturated fat: 5g , 
cholesterol: 21mg , sodium: 310mg , carbohydrate: 33g , 
total sugar: 6g , fiber: 2g , protein: 10g , 
vitamin A: 0% , vitamin C: 28% , calcium: 26% , iron: 4%