Asiago and Sage Scalloped Potato Recipe
How To Make Perfect Scalloped Potatoes - Scalloped Potato Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


I slightly adapted this recipe is from Food and Wine Magazine, November, 1995. Recipe by Sanford D'Amato, chef and co-owner of Sanford Restaurant in Milwaukee, Wisconsin.

This delicious Asiago and Sage Scalloped Potato recipe is my family's favorite scalloped potato recipe. I especially like to make these scalloped potatoes during the holidays. Asiago cheese is a hard cheese with a slightly sharper flavor than Parmesan cheese. If you can't find Asiago, substitute aged Parmesan Cheese.

Asiago and Sage Scalloped Potatoes

Learn about Potato Hints, Tips, and Information, Sweet Potato Tips, History of Potatoes, and more great Potato Recipes.

Don't forget to check out my Lamb Roast with Port Wine Sauce dinner menu, Prime Rib Dinner Menu and Honey-Glazed Ham Easter dinner menu which includes this fantastic gourmet Asiago and Sage Scalloped Potatoes.
 

 



Asiago and Sage Scalloped Potato Recipe

Recipe Type: Potatoes, Cheese, Cream, Bread Crumbs, Sage
Yields: 8 servings
Prep time: 20 min
Cook time: 60 min


Ingredients:

3 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 cup (about 3 ounces) 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 medium-size Russet potatoes, peeled and sliced 1/8-inch thick*

* Russet baking potatoes are the preferred. Avoid using "new potatoes", redskins, or any other high moisture potato.


Preparation:

Preheat oven to 400 degrees F. Adjust oven rack to middle of the oven.

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. After 5 minutes, remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage; set aside.

 

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

In a large bowl, place the sliced potatoes; add prepared onion mixture and toss gently.

ready to bake scalloped potatoesSpread 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 approximately 1 hour or until the potatoes are tender and the top is golden (scalloped potatoes are done when potatoes are tender but hold their shape when portioned). If the potatoes brown too quickly, loosely cover the dish with aluminum foil.

This dish can be baked up to 5 hours ahead. Let stand at room temperature, covered with aluminum foil. Re-warm in the oven before serving if necessary.

Makes 8 servings.
 




What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy