Asiago and Sage Scalloped Potatoes

"Rich, savory scalloped potatoes that you'll want to make again and again! Careful, though - they're far from lowfat. :) Based on a recipe from Food and Wine Magazine."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 400 degrees F.
  • In a large, heavy saucepan, melt the butter; turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
  • Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil; remove saucepan from the heat, cover, and set stand for 5 minutes.
  • In a medium-sized bowl, toss the grated cheese together with the dry bread crumbs, the olive oil, 1/2 tablespoon of the chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
  • Locate the bay leaves in the onion mixture and remove them, then add the remaining sage and stir.
  • In a large bowl, gently toss together the sliced potatoes and onion mixture.
  • Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top; spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
  • Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
  • These can be baked up to 5 hours ahead (let stand at room temperature, not in the refrigerator) of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).
  • I found this recipe at Gail's Recipe Swap in 1998 from "peggyor."

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This smelled so good! .... but something is wrong with the time on this. Gay Gilmore says it must be her oven because it took twice as long to cook. Believe me .. it's not the oven. I baked mine for an hour and a half, then let sit for 2 hours and reheated for 40 minutes. It STILL was not done. I sliced my potatoes on a mandoline so they were very thin. I weighed the potatoes, too. (I love my scale).. Anyway... they still aren't done. They are in my refrigerator now and I guess I'll try microwaving them sometime today to try to at least salvage some of it.
     
  2. My oven is finicky and this took me almost twice as long to cook, but the flavors are delicious. Used the food processor to slice the potatoes and lots of fresh sage from the garden. mmmmm. will make again.
     
  3. Just made these for Christmas Eve dinner -- everyone raved. I didn't have any sage, so I used a bit of poultry seasoning, which is mainly dried sage. Even without it, it would have been fabulous. The top gets really crispy and nice.
     
  4. We were given three wedges of Asiago cheese a couple days ago and in looking for ways to use it, found this recipe. The results were excellent. I didn't have cream so used a can of low fat milk instead which lessened the fat and calories. Also used ground sage since fresh wasn't available. As I said, the results were excellent! Thanks for posting it.
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes