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Ингредиенты
- 2 Tbsp. butter
- 2 med onions thinly sliced
- 3 x cloves garlic chopped
- 2 x bay leaves
- 1/4 tsp freshly grated nutmeg
- 1 1/4 Tbsp. salt divided
- 1 tsp freshly grnd pepper divided
- 1 1/4 c. heavy cream
- 1/2 c. lowfat milk
- 1 c. freshly grated Asiago or possibly Parmesan Cheese
- 1 c. plain dry bread crumbs
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 1/2 Tbsp. finely shredded fresh sage leaves divided
- 2 1/2 lb potatoes peeled and sliced 1/8" thick
Инструкции
- Preheat oven to 400 degrees. In a large heavy saucepan over medium-high heat, heat butter. Add in onions and cook, stirring, till golden brown or possibly approximately 8 min. Add in garlic, bay leaves, nutmeg, 1 Tbsp. salt, and 3/4 tsp. pepper; cook for 30 seconds. Add in cream and lowfat milk; bring just to a boil. Remove from heat, cover, and let stand for 5 min.
- In a medium bowl, toss the Asiago or possibly Parmesan cheese with bread crumbs, extra virgin olive oil, 1/2 Tbsp. of sage, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.
- Remove the bay leaves from the onion mix and stir in the remaining 2 Tbsp. sage. In a large bowl, place the sliced potatoes; add in onion mix and toss gently. Spread 1/2 of the potato-onion mix in a 2-qt baking dish; sprinkle 2/3 c. 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 remaining cheese bread crumbs.
- Bake in the middle of the oven for approximately 1 hour or possibly till the potatoes are tender and the top is golden brown; if it browns too quickly, loosely cover the dish with foil.
- Makes 8 servings.
- NOTE: This dish can be baked up to 5 hrs ahead; let stand at room temperature. Rewarm in the oven before serving. Asiago cheese is VERY hard to grate......but great in flavor
