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
Units
Scale
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
