Asiago and Sage Scalloped Potatoes Recipe
Mother's Day Recipes and Menus



Asiago and Sage Scalloped Potatoes

2 tablespoons butter
2 medium-sized onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
1/4 teaspoon freshly grated nutmeg
1 1/4 tablespoons salt, divided
1 teaspoon freshly ground pepper, divided
1 1/4 cups heavy cream
1/2 cup milk
1 cups freshly grated Asiago or Parmesan Cheese
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves, divided
2 1/2 pounds potatoes, peeled and sliced 1/8-inch thick

Preheat oven to 400 degrees. In a large heavy saucepan over medium-high heat, melt butter. Add onions and cook, stirring, until golden or approximately 8 minutes. Add garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon pepper; cook for 30 seconds. Add cream and milk; bring just to a boil. Remove from heat, cover, and let stand for 5 minutes.

In a medium bowl, toss the Asiago or Parmesan cheese with bread crumbs, olive oil, 1/2 tablespoons of sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. In a large bowl, place the sliced potatoes; add onion mixture and toss gently. Spread 1/2 of the potato-onion mixture in a 2-quart baking dish; sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. spoon the remaining liquid over the potatoes and cover with remaining cheese bread crumbs.

Bake in the middle of the oven for approximately 1 hour or until the potatoes are tender and the top is golden; if it browns too quickly, loosely cover the dish with foil.

NOTE: This dish can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie