Recipe by Julesong
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.
Top Review by luvmybge
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 tablespoons unsalted butter
- 2 medium onions, thinly sliced (a mandoline works well for this)
- 2 teaspoons minced garlic
- 2 bay leaves
- 1⁄4 teaspoon freshly grated nutmeg
- coarse salt, divided
- fresh ground pepper, divided
- 1 1⁄4 cups heavy cream (I use half and half)
- 1⁄2 cup milk
- 1 cup freshly grated aged asiago cheese
- 1 cup plain breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 1⁄2 tablespoons chopped fresh sage leaves, divided
- 2 1⁄2 lbs medium idaho potatoes, peeled and sliced lengthwise 1/8 inch thick
Directions See How It's Made
- 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."