Asiago Scalloped Potatoes
Share
Asiago Scalloped Potatoes
Category
Potatoes, Pastas and Grains
Ingredients
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 pound Idaho potatoes, peeled and thinly sliced
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 1 1/4 cup cream
- 1/2 cup milk
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Tuscan Spice blend
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated parmesan cheese
- 1 cup fine breadcrumbs
Ingredients
Directions
- Preheat the oven to 400 degrees F. Peel and slice your potatoes about 1/8 inch thick. Place the potatoes in a large bowl, and drizzle with olive oil.
- Heat the cream, milk, salt and pepper together in a saucepan over medium heat. Bring the mixture to a boil then remove it from the heat and let it sit for 5 minutes.
- In another bowl, stir together the cheeses, breadcrumbs, and Tuscan Spice blend.
- Pour the cream mixture over the potatoes and toss gently to coat all the potato slices. Line half of the potatoes in the baking dish (do white potatoes on one side and sweet on the other side). Sprinkle half of the breadcrumb/cheese mixture over top of the potatoes. Layer on the rest of the potatoes. Sprinkle the rest of the crumb/cheese mixture on top. Pour any of the remaining milk/cream over the potatoes, dispersing it evenly.
- Bake the potatoes for 1 hour. Remove them and test to see if the potatoes are tender. If the crumbs on top get too brown, you can cover the pan with foil. Let them sit for a few minutes to settle before serving.
Recipe Note
You can make these a few hours ahead of time and leave them covered at room temperature! Reheat right before serving. Adapted from howsweeteats.com