Asiago scalloped potatoes are a potato and cheese lover’s dream come true. 🥔🧀 Our family has been serving variations of this recipe for over a decade. We like to keep it for special holidays like Christmas. 🎄
What’s the secret to a fail-proof scalloped potato recipe? Paper-thin yellow potatoes and a unique cooking method using both the stove top and the oven. This recipe combines asiago with romano cheese, which taste awesome mixed together! ☺ Add a generous amount of sauteed onion and garlic that has been flavored with nutmeg and sage. Pour in some heavy cream and chicken stock, add a bay leaf, and cover the potatoes while they simmer on the stove top for ten minutes. Sprinkle on the Asiago and Romano, and place the skillet in the oven. The hardest part is waiting for the scalloped potatoes to cook!
In less then twenty minutes, you will have a side dish that you can be proud to serve to your family and friends. Your house will smell so delicious, you won’t want to wait long to eat these cheesy scalloped potatoes.Print
Asiago scalloped potatoes are a delicious combination of potatoes, two cheeses, heavy cream, chicken stock, sauteed onions, and garlic with five spices.
- 4 tablespoons butter (reserve half)
- 2 1/2 cups yellow onion, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1 teaspoon sage
- 1/4 teaspoon nutmeg
- sprinkle of black pepper
- 7 medium yellow potatoes, peeled and very thinly sliced
- 1 cup low-sodium chicken stock
- 1 cup heavy whipping cream
- 1 bay leaf
- 1 cup Asiago cheese, grated
- 1 cup Romano cheese, grated
- Chop up the onions. Saute them in 2 tablespoons of butter in a large cast iron skillet for 4 minutes.
- Mince the garlic, add it to the onions. Cook for two minutes or until fragrant.
- Sprinkle on the salt, sage, nutmeg and black pepper. Cook for 30 seconds while stirring. Put the onion mixture in a large bowl.
- Grate the Asiago and Romano cheese, and mix them together in a bowl.
- Wash, peel, and thinly slice the potatoes using a mandolin or box grater. Submerge cut potatoes in a large bowl of water so they keep their yellow color.
- Drain the potatoes and dump them into the large bowl with the onion mixture. Mix well.
- Melt two tablespoons of butter in a large cast iron skillet. Dump in the potato onion mixture.
- Preheat the oven to 425 F.
- Pour the heavy cream and chicken broth into the skillet, then add one bay leaf. Cover with a large lid. Bring to a boil, then simmer for 10 minutes.
- Take off the lid and sprinkle on the cheese. Put the skillet in the oven and cook for 15 to 18 minutes or until the cheese is slightly browned on top. Let the scalloped potatoes cool for 10 minutes before serving.
- This dish keeps warm for up to an hour in the cast iron skillet.
- Submerge cut potatoes in a large bowl of water so they keep their yellow color.