Asiago and Sage Scalloped Potatoes

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An aromatic cream sauce is the base for this rich scalloped potato dish. Asiago cheese and breadcrumbs create the deliciously crisp topping.

By Sanford D'Amato

Updated on November 4, 2022

Asiago and Sage Scalloped Potatoes — Photo: © Fredrika Stjärne

Yield:

This cozy scalloped potato recipe starts with cooking onions until golden then adding garlic and herbs and a rich cream sauce. Sliced russet potatoes simmer in the cream, absorbing all the aromatic flavors. This recipe combines breadcrumbs with Asiago cheese, which is similar to Parmesan, but creamier and with a more complex flavor profile. Chopped sage leaves and olive oil are added for a deeply flavorful, cheesy, and crisp topping. Layering the potato and onion mixture with breadcrumbs lends crackling textures among creamy bites.

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Ingredients

2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 imported bay leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
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 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves
2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

Directions

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.