Potato with Sage and Thyme

 Potato with 

Sage and Thyme

Difficulty: Minimum  

Preparation: 20 minutes 

Cooking: 1 hour 

Servings:  for 4 people 

Ingredients:

• 700 g of potatoes 
• 50 g of butter 
• 4 thyme sprigs
•  4 tablespoons of breadcrumbs 
• 2 sage leaves

Preparations:

Peel and wash the potatoes; dry them well by dabbing them with absorbent kitchen paper and cut them into thin slices. Washed and gently dried the sage leaves ; finely chop the sage. 

Heat the oven to 180°C. Butter the bottom of a 22 cm diameter pan, sprinkle it with a spoonful of breadcrumbs and arrange a first layer of potato slices. Sprinkle with a little chopped sage, the leaves of a sprig of thyme and a pinch of salt; distribute a few knobs of butter on top. 

Continue like this until all the potatoes are used up, keeping a sprig of thyme for decoration. Sprinkle the last layer with just a few knobs of butter and bake for about 1 until the potatoes have taken on a nice golden colour.

Notes:

 The wine Serve with a Morellino di Scansano, an excellent DOC with aromas of cherry and blueberry jam Remove the pan from the oven, sprinkle the surface of the potatoes with the remaining thyme leaves and serve piping hot. obtained with a minimum of 85% of Sangiovese grapes.

The potato, originally from the Andean regions of South America, has been cultivated for 2000 years. According to some testimonies, the first potatoes reached Europe in 1531. Legend has it that, upon returning from a long maritime adventure, Sir Walter Raleigh brought the tuber as a gift to Queen Elizabeth 1. The potato, in fact, was initially cultivated for ornamental; only from the 18th century did it begin to be used in the kitchen as well.