Asiago Scalloped Potatoes, Two Ways.
Okay. Are you ready for the BEST asiago scalloped potatoes?
You guys. These are unreal. Just unreal.
You might remember that I first told you guys about asiago potatoes waaaaay back in March. I’d been working on a delish recipe and have been so so excited. In fact, I’ve been making them all year, but in two ways: a version with Idaho potatoes and a version with sweet potatoes. We have been.in.love.
And so many of you keep asking for the recipe!
These potatoes are incredible. They are not soupy. The flavor is sharp and rich. The topping is crunchy and incredible. I am over the moon about them!
Today I’m partnering with McCormick again to share this dish in time for Thanksgiving – or even Friendsgiving! I love doing a twist on traditional dishes for Friendsgiving, and this one is a huge hit. Trust me.
I knew that I wanted to share these NOW so you can make them, too. And I thought, why not make both scalloped potatoes… in one pan?
Because here’s the thing. Our house? It’s a house divided when it comes to potatoes.
You guys probably know that Eddie is a HUGE sweet potato freak. I mean, he loves them so much. He has always loved them – since I’ve known him! They are seriously probably the one food that he has never burned out on for any period of time.
On the other hand, my sweet potato love wavers. Sometimes I’m super into them. Other times I’m not. When I was pregnant with Emilia, it was my one food aversion!
But as a kid, white potatoes were my favorite food. I loved potatoes in all versions – mashed, baked, grilled, scalloped, you name it.
So this is the best of both worlds right here. Twice as nice, if you will. Scalloped potatoes, both ways! It makes all of us happy and the flavor is so delicious on both potatoes. It’s like two recipes in one dish.
I used the McCormick garlic powder and black pepper, which of course are staples in my everyday cooking. But the ground sage and ground thyme take the flavor over the top here. They add so much deliciousness – and make the potatoes super fragrant too.
Since the structure (um, is that the word?) of both potatoes can differ a bit, here is my suggestion. Slice the sweet potatoes slightly thinner than the white potatoes if you can. Make sure most of the potatoes are submerged in the delicious asiago mixture so they soften. And test the potatoes before you serve, while the oven is still on! All of these things should leave you with super tender, deliciously asiago-sauced potatoes.
We freaking LOVE these. They are just different enough that I’m not bored with them. It’s not like “oh hey here’s our regular old scalloped potatoes recipe!” NOPE. These are modern and loaded with the best flavor and you can even make them a little bit ahead of time.
Asiago Scalloped Potatoes
- 1 pound sweet potatoes peeled and thinly sliced
- 1 pound Idaho potatoes peeled and thinly sliced
- 1 1/4 cups heavy cream
- 1/2 cup milk
- ½ teaspoon salt
- ½ teaspoon McCormick black pepper
- ¼ teaspoon McCormick ground nutmeg
- 1 cup freshly grated Asiago cheese
- ½ cup freshly grated parmigiano-reggiano cheese
- 1 cup fine breadcrumbs
- ½ teaspoon McCormick ground sage
- ½ teaspoon McCormick garlic powder
- ¼ teaspoon McCormick ground thyme
Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
Peel and slice your potatoes. I highly suggest (carefully!) using a mandolin to do so, in order to achieve potato slices that are the exact same width. I like to go with potato slices about 1/8 inch thick – or even a little less! Place the potatoes in a large bowl.
Heat the cream, milk, salt, pepper and nutmeg 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, ground sage, garlic powder and ground thyme.
Pour the cream mixture over the potatoes and toss gently. You want every potato to be coated! Line half of the potatoes in the baking dish – you can see I 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. I also pour any of 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 to brown, you can cover the pan with foil. Let them sit for a few minutes to settle before serving.
You can make these a few hours ahead of time and leave them covered at room temperature! Reheat right before serving.
I know. Now we’re really into it.