Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1 c Grated Asiago cheese
2 md Onion(s), thinly sliced (abt 3oz)
1 1/2 ts Garlic, finely chopped 1 c Plain dry bread crumbs
2 Bay leaves 2 tb Extra-virgin olive oil
1/4 ts Grated nutmeg 2 1/2 tb Sage leaves,
Salt and pepper Finely shredded
1 1/4 c Heavy cream 2 1/2 lb Med Idaho potatoes
1/2 c Milk Peeled, sliced 1/4" thick

1. Preheat oven to 400øF. 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 tbs coarse salt and
3/4 tsp pepper and cook for about 30 seconds. Add the heavy cream and
milk and bring to a boil. Remove from the heat, cover and let stand
for 5 minutes.

2. In a medium bowl, toss the cheese with the bread crumbs, olive
oil, « tbs of the sage, ¬ tsp coarse salt and ¬ tsp onion(s).

3. Remove the bay leaves from the onion mixture and stir in the
remaining 2 tbs 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 cheese bread
crumbs.

4. 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.

Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95

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