1tablespoonfinely chopped fresh sagedivided in half
1teaspoonfinely minced garlic clove
¼cupof grated mozzarella cheese
¼cupgrated cheddar cheese
¼cupgrated parmesan cheese
salt & pepper to taste
Instructions
Lightly grease four small baking dishes with butter, set aside.
Mix together grated mozarella cheese and grated cheddar cheese in a small bowl, and set aside.
Preheat oven to 375 degrees.
In a small saucepan over medium-high heat, add milk, butter, paprika, ½ tablespoon sage, and garlic. Bring to a low boil, then lower heat to medium-low and simmer for about 5 minutes.
Meanwhile, arrange one layer of potato slices so that the bottom of each baking dish is covered, allowing the slices to slightly overlap each other in a fan formation.
Remove milk mixture from heat. Pour a small amount, about 3 tablespoons, evenly over the first layer of potato slices.
Sprinkle a thin layer of the mozzarella and cheddar cheese mixture over each serving.
Repeat with another layer of potatoes, milk mixture, and cheese. Depending on the size of your baking dishes, you may have enough for a third layer.
Once your potatoes reach the top of the baking dish sides, add your final layer: evenly sprinkle each serving with a layer of parmesan cheese.
Place the baking dishes onto a large baking sheet and place in the oven. Bake at 375 degrees for 30-35 minutes, just until the top layer crisps into a golden color.
After removing from the oven, allow the potatoes to rest at room temperature for 5 minutes before serving.
Notes
These are delicious reheated the next day! Simply refrigerate any leftovers after the dishes have cooled to the touch. When you're ready to dig in, reheat in a 350 degree oven for 5-7 minutes.