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Asiago and Nutmeg Scalloped Potatoes Recipe

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4.6 from 27 reviews

This Asiago Scalloped Potatoes recipe layers thinly sliced sweet and Idaho potatoes in a rich cream sauce infused with nutmeg and spices, topped with a savory blend of Asiago and Parmigiano-Reggiano cheeses and a crispy breadcrumb topping. Baked to golden perfection, this dish is a comforting and elegant side perfect for family dinners or special occasions.

Ingredients

Units Scale

Potatoes

  • 1 pound sweet potatoes peeled and thinly sliced
  • 1 pound Idaho potatoes peeled and thinly sliced

Cream Sauce

  • 1 1/4 cups heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick black pepper
  • 1/4 teaspoon McCormick ground nutmeg

Cheese and Topping

  • 1 cup freshly grated Asiago cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup fine breadcrumbs
  • 1/2 teaspoon McCormick ground sage
  • 1/2 teaspoon McCormick garlic powder
  • 1/4 teaspoon McCormick ground thyme

Instructions

  1. Preheat oven: Preheat the oven to 400 degrees F and spray a 9×13 inch baking dish with nonstick spray.
  2. Prepare potatoes: Peel and thinly slice the sweet and Idaho potatoes, preferably using a mandolin for uniform thickness of about 1/8 inch. Place the sliced potatoes in a large bowl.
  3. Heat cream mixture: In a saucepan over medium heat, combine heavy cream, milk, salt, black pepper, and ground nutmeg. Bring to a boil, then remove from heat and let sit for 5 minutes to infuse flavors.
  4. Mix cheese topping: In a separate bowl, combine Asiago cheese, Parmigiano-Reggiano cheese, breadcrumbs, ground sage, garlic powder, and ground thyme.
  5. Assemble layers: Pour the cream mixture over the potatoes in the bowl and toss gently to coat all slices evenly. Layer half of the potatoes in the baking dish, arranging sweet potatoes on one side and white potatoes on the other side. Sprinkle half of the cheese and breadcrumb mixture evenly over this layer. Add the remaining potatoes on top, then sprinkle the remaining cheese mixture. Pour any leftover cream mixture evenly over the top.
  6. Bake: Bake the assembled dish for 1 hour at 400 degrees F. Check tenderness by piercing potatoes with a fork. If the topping browns too fast, cover the dish loosely with foil to prevent burning.
  7. Rest and serve: Allow the scalloped potatoes to sit for a few minutes after baking to settle before serving.
  8. Make ahead and reheat: This dish can be prepared a few hours ahead of time and kept covered at room temperature. Reheat before serving to maintain warmth and texture.

Notes

  • Use a mandolin slicer carefully to ensure uniform potato slices for even cooking.
  • If breadcrumbs brown too quickly, cover the dish with foil during baking.
  • For a crispier topping, broil the dish for 1-2 minutes at the end of baking.
  • Make ahead the morning of your event and reheat in the oven at 350 degrees F until warmed through.
  • Substitute heavy cream with half-and-half for a lighter version, but richness will be reduced.

Find it online: https://clovercuisine.com/asiago-and-nutmeg-scalloped-potatoes-recipe/