Sunny Anderson's Scalloped Potatoes with Crispy Sage

Preheat oven to 400°. Coat bottom and sides of an 8x8-inch baking dish with butter; set aside.

Place heavy cream, garlic, 15 of the sage leaves and 1/4 teaspoon of the salt in a medium saucepan over medium heat. Bring to a boil, and cook until fragrant, about 10 mintues.

While mixture simmers, layer potato slices in a single layer in prepared dish, slightly overlapping previous slice. Continue this pattern in rows. Sprinkle first layer with a pinch of the salt and a pinch of the cayenne pepper. Repeat layering slices, and sprinkling with a pinch of salt and cayenne, until there are no remaining slices (3 to 4 layers total).

Remove and discard sage and garlic from cream mixture; pour cream over potatoes. Allow cream to settle into the nooks and crannies, tapping dish on counter to release air bubbles. Sprinkle with grated cheese; cover with aluminum foil.

Place in oven, and immediately lower temperature to 350°. Bake 45 minutes; remove foil, and bake until cheese is golden and potatoes are tender, about 15 minutes more.

Meanwhile, heat oil in a small skillet over medium until shimmering. Add 10 sage leaves. Cook 30 seconds; flip, and cook until sage has darkened but is not burned, about 30 seconds more. Transfer to a paper-towel-lined plate, and sprinkle lightly with a pinch of salt and black pepper. Top with crispy sage, and serve.