Description
This Asiago Scalloped Potatoes recipe combines thinly sliced sweet and Idaho potatoes baked in a rich mixture of cream, milk, and aromatic spices, layered with a savory blend of Asiago and parmigiano-reggiano cheeses and topped with fine breadcrumbs for a delightful crispy crust. Perfect as a comforting side dish, it marries creamy textures with a cheesy, herb-infused topping that will elevate any meal.
Ingredients
Scale
Potatoes
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 pound Idaho potatoes, peeled and thinly sliced
Dairy and Liquids
- 1 1/4 cups heavy cream
- 1/2 cup milk
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated parmigiano-reggiano cheese
Spices and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick black pepper
- 1/4 teaspoon McCormick ground nutmeg
- 1/2 teaspoon McCormick ground sage
- 1/2 teaspoon McCormick garlic powder
- 1/4 teaspoon McCormick ground thyme
Other
- 1 cup fine breadcrumbs
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray to ensure the potatoes won’t stick during baking.
- Slice Potatoes: Peel and thinly slice both the sweet potatoes and Idaho potatoes to about 1/8 inch thickness, using a mandolin slicer for uniformity and even cooking. Place the sliced potatoes in a large mixing bowl.
- Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, milk, salt, black pepper, and ground nutmeg. Bring the mixture to a boil, then remove from heat and let it steep for 5 minutes to infuse the flavors.
- Mix Cheese and Breadcrumbs: In a separate bowl, combine the freshly grated Asiago cheese, parmigiano-reggiano cheese, fine breadcrumbs, ground sage, garlic powder, and ground thyme. Stir well to distribute the seasoning evenly.
- Assemble the Dish: Pour the cream mixture over the sliced potatoes and gently toss to coat every slice thoroughly. In the prepared baking dish, layer half of the potatoes, arranging white potatoes on one side and sweet potatoes on the other if desired. Sprinkle half of the cheese and breadcrumb mixture evenly over the first layer. Repeat with the remaining potatoes and then top with the rest of the cheese and breadcrumb mixture. Pour any remaining cream mixture evenly over the assembled layers.
- Bake: Place the baking dish in the preheated oven and bake for 1 hour. After 1 hour, check tenderness by piercing the potatoes with a fork. If the topping browns too quickly, cover loosely with foil to prevent burning and continue baking until tender.
- Rest and Serve: Remove the scalloped potatoes from the oven and allow them to rest for a few minutes to let the flavors meld and the dish to settle before serving.
- Make Ahead and Reheat: This dish can be prepared a few hours ahead and kept covered at room temperature. Reheat in the oven right before serving for best results.
Notes
- Using a mandolin slicer helps achieve even potato slices for uniform cooking.
- If the top browns too quickly during baking, cover with foil to prevent burning.
- You can prepare this dish a few hours in advance and reheat to serve without compromising taste or texture.
- Layering sweet and white potatoes side by side offers a visually appealing presentation.
- Ensure the cream mixture coats the potatoes well for a rich and creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
