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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 is my family's favorite scalloped potato recipe. I especially like to
make it 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.
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.
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
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). NOTE: If
the potatoes brown too quickly, loosely cover the dish with
aluminum foil.
NOTE: 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.
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