Best Asiago And Sage Scalloped Potatoes Recipes

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ASIAGO AND SAGE SCALLOPED POTATOES



Asiago and Sage Scalloped Potatoes image

Categories     Potato

Number Of Ingredients 12

2 tablespoon unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoon finely chopped garlic
2 imported bay leaves
1/4 teaspoon freshly grated nutmeg
1 1/4 cups heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
1 cup plain dry bread crumbs
2 tablespoon extra-virgin olive oil
2 1/2 tablespoon finely shredded fresh sage leaves
2 1/2 pound medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

Steps:

  • Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
  • In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
  • Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
  • Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.

ASIAGO AND SAGE SCALLOPED POTATOES



Asiago and Sage Scalloped Potatoes image

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.

Provided by Julesong

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large, heavy saucepan, melt the butter; turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
  • Add 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.
  • In 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.
  • Locate the bay leaves in the onion mixture and remove them, then add the remaining sage and stir.
  • In a large bowl, gently toss together the sliced potatoes and onion mixture.
  • Spread 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.
  • Bake 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).
  • These 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).
  • I found this recipe at Gail's Recipe Swap in 1998 from "peggyor."

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to Asiago and Sage Scalloped Potatoes Recipes

Asiago and Sage Scalloped Potatoes are a delicious and decadent side dish that can be served with any meal. The dish is made by layering sliced potatoes, asiago cheese, and a variety of herbs and spices, and then baking it until golden brown and crispy on top. The dish is creamy, cheesy, and full of flavor, making it the perfect complement to any main course.

Ingredients used in Asiago and Sage Scalloped Potatoes Recipes

The ingredients used to make asiago and sage scalloped potatoes recipes are simple and easy to find. They include:
Potatoes
The star ingredient of this dish is the potatoes. Yukon gold potatoes are the best choice for making scalloped potatoes as they are starchy and have a creamy texture when cooked. It is important to slice them thinly and uniformly so that they cook evenly.
Cheese
Asiago cheese is used in this recipe for its sharp, nutty flavor. It is a semi-hard cheese that is aged for at least a year, giving it a distinctive taste. Other cheeses like parmesan or gruyere can be used as a substitute for asiago cheese.
Herbs and spices
Sage is the primary herb used in this recipe because it pairs well with the flavors of asiago cheese and potatoes. Other herbs like thyme or rosemary can also be added based on personal preference. Salt and pepper are the primary spices used for seasoning.
Liquid
Heavy cream is used to make this dish creamy and rich. Chicken or vegetable stock can also be used to add flavor if desired.

How to make Asiago and Sage Scalloped Potatoes Recipes

The dish can be made in a few easy steps.
Step 1: Prep the potatoes
Peel and thinly slice 4-5 large potatoes preferably with a mandoline slicer to ensure uniform thickness. Rinse them under cold water to remove excess starch.
Step 2: Make the sauce
In a saucepan, heat up 1 ½ cups of heavy cream, 1 tsp of minced garlic, and 1 tsp of chopped sage until it starts to simmer. Remove from heat and season with salt and pepper.
Step 3: Layer the ingredients
Begin by buttering a 9x13 baking dish. Layer the sliced potatoes across the bottom of the dish, followed by grated asiago cheese and a drizzle of sauce. Repeat the layers until all the ingredients are used up, and make sure the top layer is potatoes.
Step 4: Bake the dish
Preheat the oven to 375°F. Cover the dish with foil and bake for 30 minutes. Remove the foil, and bake for an additional 20-30 minutes or until the potatoes are tender and the top is crispy and golden brown.

Variations of Asiago and Sage Scalloped Potatoes Recipes

Asiago and Sage Scalloped Potatoes are a versatile dish that can be customized to suit individual tastes. Some popular variations include:
Adding Bacon
Adding crispy bacon to this dish is an excellent way to give it a smoky, savory twist.
Vegetarian Option
For a vegetarian option, swap out the chicken or vegetable stock for milk or more heavy cream.
Gluten-free Option
To make this dish gluten-free, use a gluten-free flour in the sauce instead of all-purpose flour.
Herb Variations
Experiment with different herb combinations to see which ones you like best. Thyme, rosemary, and parsley are all great choices.

In conclusion

Asiago and Sage Scalloped Potatoes are a delicious and indulgent side dish that is perfect for any meal. The dish is easy to make, and the ingredients are easy to find in any grocery store. With a few simple variations, this dish can be customized to suit any taste. It is a great way to add some variety and flavor to your dinner table.
If you're someone who loves cheesy and flavorful potato dishes, then you will undoubtedly enjoy trying out the Asiago and sage scalloped potatoes recipe. This scrumptious recipe combines two of our favorite ingredients- potatoes and cheese- to make a creamy and delicious side dish. Whether it's for a holiday dinner, a potluck, or a weeknight meal, this recipe is a crowd-pleaser that's certain to become a go-to dish. Here are some valuable tips on making this dish to perfection.

Tip #1: Choose the Right Potatoes

One of the most important things to consider when making Asiago and sage scalloped potatoes is the type of potatoes that you use. The best type of potato for this recipe is the starchy russet potato. This is because the high starch content in russet potatoes makes them perfect for baking and holds up well when cooked in sauces or au gratin dishes. They're also able to absorb and hold onto the cheese and other flavors in this dish, making them a more effective ingredient than waxier potatoes. Yukon gold can also be used, but it is important to note that they tend to be a bit creamier and have a lower starch content. If you can’t find Yukon gold potatoes, using red potatoes is another alternative.
Tip #1.1: Keep the Potatoes Evenly Sized
After you have chosen the right type of potato, the next crucial step is to ensure that they are all of equal size. This will assist in ensuring that your potatoes cook uniformly and that they all end up being tender at the same time. Use a mandolin or the slicer attachment of a food processor for optimal results.

Tip #2: Choose Quality Cheese

The cheese you choose to use is a significant factor in the overall taste of this dish. Using high-quality Asiago cheese is essential because it has a delicious, nutty flavor that is irresistible. This type of cheese is also known for melting well, making it perfect for this recipe. Ideally, you should use freshly grated Asiago cheese rather than pre-grated cheese in bags. This is because pre-grated cheeses often contain anti-caking agents and additives that can impact the flavor and texture of your dish.
Tip #2.1: Consider Mixing up the Cheese
While Asiago cheese is perfect for this recipe, there is nothing stopping you from experimenting with other cheese options. Try mixing Asiago cheese with other cheeses like Gruyere, cheddar, or parmesan to give your potato dish an extra layer of complexity.

Tip #3: Use Fresh Sage

Sage is what takes this dish from ordinary to extraordinary. It adds a warm and earthy flavor to the potatoes, which nicely complements the nuttiness of the cheese. While dried sage can be used in a pinch, it doesn’t compare to the flavor of fresh sage.
Tip #3.1: A Little Sage Goes a Long Way
Although sage is a critical ingredient in this dish, it is essential not to overdo it. A little bit of sage goes a long way, and using too much can overpower the dish and make the flavor too strong. Aim for roughly one tablespoon of fresh sage for every two pounds of potatoes.

Tip #4: Get the Creaminess Right

The creamy sauce is a crucial component of this recipe, and it’s essential to get it just right. It should be thick enough to cover the potatoes and create a rich and indulgent sauce, but not so thick that it becomes gloopy and unappetizing.
Tip #4.1: Choose Your Cream Wisely
When it comes to choosing what type of cream to use, your best bet is heavy cream or whipping cream. This will give you the ideal thickness and richness for your sauce. Using too much milk may result in a thinner and less flavor-rich mixture, so it’s better to stick with cream.
Tip #4.2: Thicken Your Sauce
If you are having trouble getting your sauce to thicken, try adding flour. A tablespoon or two of flour added to the sauce will absorb the moisture and help it thicken up. Don’t overdo it, though, as too much flour can result in a stodgy sauce.

Tip #5: Layer the Potatoes and Cheese Mix Properly

The way you layer your potatoes and cheese mixture is also significant. The goal is to have an even distribution of cheese throughout the entire dish, so aim for about one layer of potatoes and cheese each, repeating multiple times until you run out of either item.
Tip #5.1: Start and End with Potatoes
Always be sure to begin and end with a layer of potatoes. Doing so will help prevent the cheese from burning or sticking to the edges of the dish while still being sufficiently melted and infused throughout the whole dish.

Conclusion

Asiago and sage scalloped potatoes are a delicious and easy-to-make side dish that everyone will love. Getting the dish just right is crucial, so be sure to choose the right potatoes, cheese, and fresh sage. The creamy sauce is also crucial, so be mindful of the type of cream that you use and heed our suggestion to consider using flour when thickening it. With these valuable tips, you'll be well on your way to making perfectly gooey and delicious Asiago and sage scalloped potatoes.

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