Yield: 8 servings
|2 mediums||Onion(s), thinly sliced|
|1½ teaspoon||Garlic, finely chopped|
|¼ teaspoon||Grated nutmeg|
|Salt and pepper|
|1¼ cup||Heavy cream|
|1 cup||Grated Asiago cheese|
|1 cup||Plain dry bread crumbs|
|2 tablespoons||Extra-virgin olive oil|
|2½ tablespoon||Sage leaves,|
|2½ pounds||Med Idaho potatoes|
|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 ¾ 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 ⅔ 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