Sage Potato Casserole

Ingredients:

• 450 g of potatoes (about 2 medium tubers)
• 3 tbsp (45 g) butter
• 2 cups heavy cream
• 10 fresh sage leaves
• Cayenne pepper to taste
• 0.5 tbsp. grated manchego cheese (about 60 gr.)

Preparation:

1. Preheat oven to 200°C. Grease a 2-quart (1-liter) baking dish with 1 tbsp (15 g) butter.
2. In a large saucepan, bring the cream, 1/2 teaspoon salt, and sage to a simmer over low heat; cook for 10 minutes. Meanwhile, peel the potatoes and slice them into 1/4-inch-thick rounds (use a mandoline if you have one).
3. Place about a quarter of the potatoes in the bottom of the prepared pan, overlapping the slices. Season with salt, cayenne pepper, and 1/3 of the cheese. Repeat the layers twice more (potatoes, salt, cayenne pepper, cheese), finishing with a layer of potatoes.
4. Strain the cream, discarding the sage. Pour it into the pan and press the potatoes into place. Cut the remaining 2 tablespoons (30 g) butter into pieces and arrange them on top of the potatoes.
5. Cover with aluminum foil and place in the oven. Reduce the oven temperature to 175°C and bake for 40 minutes, then remove the foil and bake until golden brown, about 20 more minutes.