If you’re like me and love those rich, creamy potato dishes that feel like a warm hug on a plate, then you absolutely have to try this Asiago Scalloped Potatoes Recipe. It’s a fantastic spin on the classic scalloped potatoes, with the nutty, sharp flavor of Asiago cheese shining through and pairing beautifully with a mix of sweet and Idaho potatoes. Trust me, once you make this, your family will be asking for it every holiday or cozy dinner night. Let’s dive in, and I’ll share all my tips so you can nail it just like I do in my kitchen!
Why You’ll Love This Recipe
- Unique Flavor Combo: Using both sweet and Idaho potatoes adds a subtle sweetness and earthy balance that’s irresistible.
- Cheesy, Creamy Goodness: Asiago and Parmigiano-Reggiano blend to give a deep, savory richness you won’t find in your usual scalloped potatoes.
- Perfectly Crispy Topping: The breadcrumb and herb mix adds just the right crunch on top without overshadowing the creamy potatoes underneath.
- Make-Ahead Friendly: You can prep it ahead and still have it taste fresh and amazing when reheated.
Ingredients You’ll Need
Each ingredient in this Asiago Scalloped Potatoes Recipe plays an important role. The sweet potatoes add a hint of natural sweetness, while the Idaho potatoes give a creamy, smooth texture. When combined with flavorful cheeses and a touch of aromatic spices, all these ingredients harmonize to create a dish that’s both comforting and elegant.
- Sweet potatoes: Opt for firm, fresh ones to hold their shape and bring natural sweetness.
- Idaho potatoes: Starchy and perfect for scalloping, they become tender but don’t fall apart.
- Heavy cream: This makes the casserole luxuriously creamy — don’t skip it for a lighter milk substitute.
- Milk: Used to thin the cream a bit so the sauce coats the potatoes without being too heavy.
- Salt, black pepper, nutmeg: Essential seasonings that elevate the flavors subtly but effectively.
- Asiago cheese: The star of the show — freshly grated Asiago has a lovely sharpness and melts beautifully.
- Parmigiano-Reggiano cheese: Adds a nutty, salty depth that pairs perfectly with Asiago.
- Fine breadcrumbs: For that irresistible crunchy top layer.
- Ground sage, garlic powder, ground thyme: These herbs bring earthy warmth and a lovely aroma.
Variations
I love how versatile this Asiago Scalloped Potatoes Recipe is — it’s like a blank canvas you can tweak to match your mood or dietary needs. You can make it classic or add your twist, and it still comes out amazing every time.
- Vegetarian Variation: I sometimes swap heavy cream for a rich cashew cream to make it vegan-friendly, and it’s surprisingly good!
- Herb Swap: I once used fresh rosemary and thyme instead of the dried sage and thyme, which gave it a fragrant and fresher kick.
- Cheese Variation: Adding a little sharp cheddar alongside Asiago amps up the tangy flavor that my family adores.
- Make It Spicy: For a subtle heat, sprinkle crushed red pepper flakes into the breadcrumb topping. It balances creamy and spicy beautifully.
How to Make Asiago Scalloped Potatoes Recipe
Step 1: Slice Your Potatoes Perfectly
Start by peeling your sweet potatoes and Idaho potatoes. I can’t stress enough how much a mandoline slicer helps here — it’s the trick I discovered that saves time and ensures all slices cook evenly. Slice them about 1/8 inch thick or a touch thinner if you’re feeling precise. Toss your slices gently into a large bowl to prepare for the next step.
Step 2: Prepare the Creamy Sauce
Pour the heavy cream and milk into a saucepan with salt, pepper, and nutmeg. Heat over medium until it just reaches a boil, then remove from heat and let it rest for about 5 minutes. This step lets the flavors meld, and the nutmeg adds a cozy warmth that you’ll love lurking behind the richness.
Step 3: Mix Your Cheesy Breadcrumb Topping
Take a bowl and mix together the Asiago cheese, parmigiano-reggiano, breadcrumbs, sage, garlic powder, and thyme. I like to use freshly grated cheeses for the best melt and flavor, and don’t rush this step — those herbs add layers of complexity that make every bite special.
Step 4: Layer and Bake with Care
Pour your warm cream mixture over the sliced potatoes in the bowl and toss gently so every slice is coated — this is key to creating that creamy texture throughout. Spread half of the potato slices in your greased baking dish. I like to lay the white and sweet potatoes side by side for a pretty presentation, but do whatever feels right. Sprinkle half your breadcrumb-cheese mixture over the first layer, then add the rest of the potatoes, finishing with the rest of the topping. Pour any leftover cream mixture over everything.
Bake at 400°F for about an hour. Keep an eye on the top: if it gets too brown too soon, cover with foil. After baking, let the dish sit for a few minutes — this resting time helps everything set and makes serving easier.
Pro Tips for Making Asiago Scalloped Potatoes Recipe
- Mandoline Mastery: Use a mandoline carefully—it keeps the slices uniform so they cook evenly and look beautiful on the plate.
- Room Temperature Cream: Let your cream mixture sit after boiling; it helps the flavors blend and prevents the cream from scorching.
- Layering Tricks: I like to keep the potato types separated in the pan first—it makes a fun visual contrast that’s great for special dinners.
- Avoid Soggy Topping: If the crust browns too quickly or seems oily, tent foil loosely over the dish for the remainder of baking.
How to Serve Asiago Scalloped Potatoes Recipe
Garnishes
I like to sprinkle a few fresh chopped herbs on top—like parsley or chives—right before serving to add a pop of color and freshness. A tiny drizzle of good quality olive oil or a few cracked black peppercorns on top just before plating adds a nice finishing touch.
Side Dishes
This Asiago Scalloped Potatoes Recipe pairs wonderfully with roasted or grilled meats like chicken, pork, or beef. I often serve it alongside sautéed green beans or a simple arugula salad to balance the richness. It’s also fab with a holiday ham or a crisp apple and fennel slaw.
Creative Ways to Present
For special occasions, I’ve baked this recipe in individual ramekins so each person gets a personalized scalloped potato dish — it’s charming and looks super elegant. Or, you can alternate the sweet and Idaho potatoes in a spiral pattern for a wow factor when you slice into it.
Make Ahead and Storage
Storing Leftovers
I usually let the dish cool completely, then cover it tightly with foil or plastic wrap and pop it in the fridge. It keeps well for up to 3 days and still tastes amazing the next day once reheated.
Freezing
I’ve frozen this several times with great results. Just assemble the dish but don’t bake it, cover tightly with foil and freeze for up to 2 months. When ready, bake straight from frozen—just add 15-20 minutes to the bake time and cover with foil at first to avoid over-browning.
Reheating
Reheat leftovers in the oven at 350°F for about 20-25 minutes, covered with foil if needed, so the top doesn’t become too crisp before the inside is warmed through. Microwave works in a pinch, but you’ll lose the crispy topping.
FAQs
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Can I use only sweet potatoes or only Idaho potatoes for this Asiago Scalloped Potatoes Recipe?
Absolutely! You can use just one type of potato if you prefer. Just keep in mind that sweet potatoes will make the dish sweeter and a bit softer, while Idaho potatoes provide a more classic, creamy texture. Mixing both gives the best balance in flavor and texture.
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What if I don’t have Asiago cheese on hand?
If Asiago isn’t available, a good substitute would be aged Parmesan or Fontina cheese. While it won’t be exactly the same, using cheeses that melt well and have a sharp edge will keep the dish flavorful and creamy.
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Can this recipe be made dairy-free or vegan?
Yes! Swap the heavy cream and milk for plant-based milks like oat or cashew cream. Nutritional yeast can replace the cheese flavors. You’ll want to adjust seasoning a bit, but it’s definitely doable and still comforting.
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How do I prevent the topping from burning during baking?
Cover the dish loosely with foil if the topping browns too quickly during baking. You can remove the foil during the last 10 minutes to crisp it back up if needed.
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Can I prepare this recipe ahead of time?
Definitely! You can assemble it a few hours ahead and keep it covered at room temperature, then bake right before serving. It’s a lifesaver for busy days or dinner parties.
Final Thoughts
I absolutely love how this Asiago Scalloped Potatoes Recipe turns out every single time. It’s a dish that feels extra special but is surprisingly simple to pull together with the right tips. Whether it’s a holiday dinner, a cozy weekend meal, or just a time you want to impress your friends, this recipe will do the trick. Try it out, and I promise you’ll find yourself making it again and again — a true crowd-pleaser for the win!
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Asiago Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Asiago Scalloped Potatoes recipe combines tender layers of sweet and Idaho potatoes baked in a rich, creamy mixture of heavy cream and milk, infused with warm spices and generously topped with Asiago and Parmigiano-Reggiano cheeses along with a crispy breadcrumb and herb crust. The result is a flavorful, comforting side dish perfect for holiday dinners or special occasions.
Ingredients
Potatoes
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 pound Idaho potatoes, peeled and thinly sliced
Dairy and Liquid Mix
- 1 1/4 cups heavy cream
- 1/2 cup milk
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
Cheese and Topping
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup fine breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees F and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Slice Potatoes: Peel and thinly slice both sweet potatoes and Idaho potatoes about 1/8 inch thick, using a mandolin slicer for even thickness. Place the sliced potatoes into a large bowl.
- Prepare Cream Mixture: In a saucepan over medium heat, combine heavy cream, milk, salt, black pepper, and nutmeg. Bring the mixture to a boil, then remove from heat and let it sit for 5 minutes to infuse the flavors.
- Mix Cheese and Breadcrumbs: In a separate bowl, mix together freshly grated Asiago cheese, Parmigiano-Reggiano cheese, fine breadcrumbs, ground sage, garlic powder, and ground thyme until combined.
- Assemble Layers: Pour the cream mixture over the sliced potatoes and toss gently to coat every slice evenly. Arrange half of the potatoes in the prepared baking dish, placing white and sweet potatoes on separate sides if desired. Sprinkle half of the cheese and breadcrumb mixture over the potatoes. Layer the remaining potatoes on top and then sprinkle the remaining cheese and breadcrumb mixture evenly. Pour any leftover cream mixture over the assembled potatoes.
- Bake: Bake the dish in the preheated oven for 1 hour. Check if the potatoes are tender by piercing with a fork. If the breadcrumb topping browns too quickly, cover the dish loosely with foil to prevent burning. Let the dish sit for a few minutes to set before serving.
- Make Ahead and Reheat: You can prepare this dish a few hours ahead and keep it covered at room temperature. Reheat it before serving for best results.
Notes
- Using a mandolin slicer ensures uniform potato slices which bake evenly.
- Adjust seasoning to taste, especially salt and pepper.
- If you don’t have McCormick spices, substitute with equivalent ground spices.
- Cover with foil during baking if the topping browns too fast.
- This dish can be made ahead and reheated, making it ideal for entertaining.
- Let the scalloped potatoes rest a few minutes after baking to set for easier slicing.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
