Asiago Sage Scalloped Potatoes
These Golden Asiago & Sage Scalloped Potatoes are the perfect cozy side dish for fall gatherings, holiday dinners, and Thanksgiving. Thinly sliced potatoes are layered with caramelized onions, garlic, fresh sage, and a rich cream sauce, then topped with Asiago cheese and golden, crispy breadcrumbs. Creamy, savory, and full of autumn flavor, this make-ahead side dish is sure to become a holiday favorite.
Instructions
- 1
Preheat oven to 400.
- 2
Melt butter in large heavy saucepan. Add the onions and cook over high heat, stirring until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 Tbsp coarse salt (not table salt), and ¾ Tsp black pepper and cook for 30 seconds. Add heavy cream and milk and bring it to a boil. Remove from the heat, cover and let stand for 5 minutes.
- 3
In a medium bowl, toss the cheese with the breadcrumbs, olive oil, ½ Tbsp of the sage
- 4
Remove the bay leaves from the onion mixture and stir in the remaining 2 Tbsp sage. Put the sliced potatoes in an extra-large bowl, add onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 of the cheese-breadcrumb mixture over the top. Cover with remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining cheese breadcrumb.
- 5
Bake in middle of oven for about 1 hour, or until the potatoes are tender and top is golden. If the edges brown too quickly, loosely cover with foil.