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Asiago Scalloped Potatoes

These scalloped potatoes are a cheese lover's dream. Sharp asiago and cream envelops idaho and sweet potatoes in these scalloped potatoes to please everyone! The crunchy asiago topping is irresistible.
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  • 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.


asiago base adapted from food and wine

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