Рецепт Rosemary Asiago Potato Stacks
Our good friends, Jim and Cheryl Hagy, are in town this week, and we’re hosting them for dinner on Saturday night. The Hagys own and operate Chef’s Market, an award-winning restaurant and catering business in the Nashville area. Readers of the Nashville Scene voted Chef’s Market “Nashville’s Best Caterer” for the past three years. Jim and Cheryl know good food, and if you’re ever in Nashville, I highly recommend that you drop by Chef’s Market for a fantastic meal.
About three years ago during a visit to Atlanta, Jim and Cheryl planted the seed for this blog. A casual dinner conversation about cooking and food led to Jim’s suggestion that I start a food blog. To be honest, as much as I love cooking and food, I’d never thought about starting a blog. After several months of investigation and reflection, I created Southern Boy Dishes.
I have to admit I’m a little nervous about cooking for such accomplished foodies as Jim and Cheryl. I’m still considering several main courses, but I thought I’d make these potato stacks as a side. I’ve been on an Asiago cheese kick lately, and I’m continuing the trend in this recipe. I’ve always loved rosemary with potatoes, but the addition of Asiago cheese, shallots, garlic, and thyme, take this dish to a whole new level.
Rosemary Asiago Potato Stacks
Ingredients
- 3 russet potatoes (about 2 1/2 pounds), peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoon extra virgin olive oil
- 3 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup grated Asiago cheese, plus additional to top each stack
Instructions
1. Preheat oven to 375 degrees. Using a mandolin, thinly slice potatoes and place in a large bowl.
2. Melt butter in a small skillet over medium heat. Add olive oil to skillet and mix to combine. Add shallots and garlic and saute for 1 minute. Add rosemary, thyme, salt, and pepper and saute for 30 seconds. Remove from heat.
3. Pour butter mixture over potatoes and toss until each slice is coated. Add cheese to potatoes and continue tossing until well combined.
4. Spray a 12-cup muffin tin with cooking spray. Stack potato slices in muffin cups and top with additional cheese. Transfer muffin tin to oven and bake for 30 to 35 minutes until stacks are golden brown. Serve immediately.2.5
http://www.southernboydishes.com/2015/01/09/rosemary-asiago-potato-stacks/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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