Asiago and Sage Scalloped Potatoes

By jray11

Ingredients

• 2 tbsp butter
• 2 medium sized onions, thinly sliced
• 3 cloves garlic, minced
• 2 bay leaes
• 1/4 tsp nutmeg
• 1 1/4 tbsp salt, divided
• 1 tsp pepper, divided
• 1 1/4 cups heavy cream
• 1/2 cup milk
• 1 cup (about 3 oz) fresh grated Asiago or Parmesan Cheese
• 1 cup plain dry bread crumbs
• 2 tbsp olive oil
• 2 1/2 tbsp finely shredded fresh sage leaves, divided
• 2 1/2 lbs potatoes, peeled and sliced 1/8 inch thick

Preparation

Step 1

Preheat over to 400º. In a large heavy sauce melt butter over medium high. Add onions and cook, stirring until golden (approx. 8 minutes). Add garlic, bay leaves, nutmeg, 1 tbsp salt, and 3/4 tsp pepper. Cook for 30 seconds. Add cream and milk and bring just to a boil. Immediately remove from heat, cover, and let stand 5 minutes. After 5 minutes remove the bay leaves and stir in the remaining 2 tbsp sage.

In a bowl, toss the cheese with bread crumbs, olive oil, 1/2 tbsp sage, 1/4 tsp salt, and 1/4 tsp pepper.

In a large bowl, gently toss the potatoes and onion mixture. Spread 1/2 of the potato/onion mixture in a 2 qt 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 top with remaining cheese bread crumbs.

Bake on the middle rack for 1 hour or until potatoes are tender and top is golden. If the potatoes brown too quickly, loosely cover with aluminum foil.

NOTE: This can be baked up to 5 hours ahead. Let stand at room temperature. Rewarm in the over before serving