Asiago and Sage Scalloped Potato Recipe

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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.  I know that this scalloped potato recipe will become one of your family favorites to make every year.

Asiago cheese is a hard cheese with a slightly sharper flavor than Parmesan cheese.  If you can not find Asiago, substitute aged Parmesan Cheese.

 

Asiago and Sage Scalloped Potato

 

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

Please 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:

Asiago And Sage Scalloped Potato Recipe

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 8 servings

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*

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty  Baking Corner |  Regional Foods | Cooking Articles |  Hints & Tips | Culinary Dictionary | Newspaper Columns      Search  Search What's Cooking America   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.        Follow What's Cooking America on Facebook        Asiago and Sage Scalloped Potato*  Russet baking potatoes are the preferred.  Avoid using "new potatoes", redskins, or any other high moisture potato.  Russet potatoes have a high starch content and bake well.  They also make top-quality mashed potatoes.  Russet potatoes are often called Idaho potatoes after the state that leas in their production.  Choose potatoes that feel firm and not spongy.  Avoid those with eyes or dark spots, which are a sign of age.

 

Instructions:

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

Peel potatoes and slice into approximately 1/8-inch thick slices.  If you have an mandoline slicer, this is the perfect time to use it - otherwise use a sharp knife.  You want your potato slices to be as even as possible.

Asiago and Sage Scalloped Potato

In a large heavy saucepan over medium-high heat, melt butter.  Add sliced 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 crumb mixture 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.

Asiago and Sage Scalloped Potato  Asiago and Sage Scalloped Potato


Make Ahead Tips:  
The dish can be assembled up to 4 hours ahead, covered, and refrigerated. Let sit at room temperature, covered with aluminum foil, while the oven heats.  You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.  Re-warm in the oven before serving, if necessary.

Makes 8 servings.

 

https://whatscookingamerica.net/Vegetables/ScallopedPotatoes.htm

 

Source:  I slightly adapted this Asiago and Sage Scalloped Potato recipe is from Food and Wine Magazine, November, 1995.  Recipe by Sanford D’Amato, chef and co-owner of Sanford Restaurant in Milwaukee, Wisconsin.

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