Potato Spiral Casserole

Ingredients:

• 1 tbsp unsalted butter, plus extra for greasing the pan
• 1 tbsp flour
• 10 fresh sage leaves
• 2 tbsp. cream 10%
• 1/4 tsp. freshly ground nutmeg
• 1 and 1/4 cups grated white cheddar
• 1 and 1/4 cups grated Monterey Jack cheese
• 6 small russet burbanks (about 1 kg), peeled

Preparation:

1. Preheat oven to 175°C. Grease a 20x20 cm square baking pan with butter.
2. In a medium saucepan over medium heat, melt the butter. Add the flour and stir with a wooden spoon to form a paste. Cook until the flour mixture begins to brown, about 1 minute.
3. Add 4 sage leaves and let them sizzle for 1 minute, then add the cream, nutmeg, 2 teaspoons of salt, and a few grinds of black pepper. Bring to a simmer and cook until the sauce thickens slightly, 4 to 5 minutes. Remove the sage leaves, then pour 1/2 cup of the sauce into the bottom of the prepared baking dish and spread to cover completely. Sprinkle with 1/2 cup of each Cheddar and Monterey Jack.
4. Trim the ends of the potatoes to fit into the spiralizer. Use a regular blade to cut the potato into long strips. Take one end of the potato and let it curl back into a spiral. Place the spiralized potato in the corner of the baking dish, with the neat, wavy edge sticking up. Place the second potato next to the first, separating them with two sage leaves.
5. Place two potatoes side by side in the center of a baking dish, separating them with two sage leaves. Then place the remaining two potatoes and two sage leaves in the other corners of the dish, creating three rows of two potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup of Cheddar and Monterey Jack. Cover the dish with foil, making sure it doesn't touch the cheese.
6. Bake for 1 hour. Remove the foil and continue baking until the potatoes are golden brown, the sauce is bubbling, and the edges are crisp, another 20-25 minutes. Let rest for 5 minutes and serve.