Mascarpone Potato Gratin

Preheat oven to 400 degrees F. Spray a 2-quart gratin dish (or casserole dish) with nonstick cooking spray.

Layer the potatoes in the bottom of the prepared dish. They don’t have to be perfectly arranged because the bread topping will cover that anyway. Just make sure they’re in a nice flat, even layer.

In a medium bowl, combine mascarpone, sour cream, and half and half and whisk thoroughly. Add Parmesan, sage, salt and pepper and gently stir. Pour the cream and cheese mixture over the potatoes and make sure they are all submerged in the cheesy goodness. Give ‘em a little shooz if you need to. (That’s the technical term for it!)

Cover with aluminum foil and bake 30 minutes. Potatoes should be almost done cooking at this point.

Meanwhile, in a small bowl, combine bread crumbs, sage, garlic, melted butter and salt.

After 30 minutes, remove the foil and sprinkle the bread crumb mixture evenly over the top of the potatoes. Bake for 15 minutes longer until potatoes are soft and tender and bread crumb mixture is light golden brown.