Ingredients

Instructions

  1. Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
  2. Place slices in a colander.
  3. Rinse with cool water; set aside to drain.
  4. For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
  5. Stir in flour, salt, and pepper.
  6. Add milk all at once.
  7. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
  8. Grease a 2-quart round casserole (with glass cover).
  9. Layer half of the potatoes in casserole. Cover with half the sauce.
  10. Sprinkle with half the cheese.
  11. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
  12. Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
  13. Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
  14. Let stand 10 minutes.
  15. Top with sage leaves.