Ingredients for Asiago And Sage Scalloped Potatoes
- 1/4 cup unsalted butter
- Onions
- Garlic
- Bay Leaves
- Nutmeg
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups heavy cream
- 2 cups milk
- 1 1/2 cups grated asiago cheese, divided
- Plain Breadcrumbs
- Extra Virgin Olive Oil
- 1/4 cup chopped fresh sage leaves
- 6 medium Idaho potatoes (about 2 1/2 lbs)
- 1/4 cup all-purpose flour
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How to Make Asiago And Sage Scalloped Potatoes
- Preheat oven to 375°F (190°C).
- Peel and thinly slice the potatoes. Aim for even slices, about 1/8 inch thick.
- In a large bowl, melt the butter. Stir in the flour until smooth.
- Gradually whisk in the milk until smooth. Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Stir in the Asiago cheese, sage, salt, and pepper. Season to taste.
- Butter a 9x13 inch baking dish.
- Layer half of the potatoes in the baking dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat layers with the remaining potatoes and cheese sauce.
- Sprinkle the remaining Asiago cheese over the top.
- Bake for 60-75 minutes, or until the potatoes are tender and the top is golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
57g
Carbs
13g
