1 hr 15 mins
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.
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Units: US | Metric
- 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
- 1Preheat the oven to 400 degrees F.
- 2In a large, heavy saucepan, melt the butter; turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
- 3Add 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.
- 4In 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.
- 5Locate the bay leaves in the onion mixture and remove them, then add the remaining sage and stir.
- 6In a large bowl, gently toss together the sliced potatoes and onion mixture.
- 7Spread 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.
- 8Bake 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).
- 9These 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).
- 10I found this recipe at Gail's Recipe Swap in 1998 from "peggyor."
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Nutritional Facts for Asiago and Sage Scalloped Potatoes
Serving Size: 1 (245 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 368.3
- Calories from Fat 193
- Total Fat 21.4 g
- Saturated Fat 11.4 g
- Cholesterol 60.7 mg
- Sodium 130.6 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 4.2 g
- Sugars 3.1 g
- Protein 6.3 g
The following items or measurements are not included:
fresh sage leaves