Asiago and Parmesan Scalloped Potatoes Recipe
This Asiago Scalloped Potatoes recipe layers thinly sliced sweet and Idaho potatoes with a rich mixture of heavy cream, milk, and warm spices, all topped with a flavorful blend of Asiago and parmigiano-reggiano cheeses combined with fine breadcrumbs. Baked until golden brown and tender, this dish offers a creamy, cheesy side perfect for dinner parties or holiday meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Potatoes
- 1 pound sweet potatoes peeled and thinly sliced
- 1 pound Idaho potatoes peeled and thinly sliced
Dairy and Cream Mixture
- 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 Breadcrumb 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
- Preheat and prepare dish: Preheat the oven to 400 degrees F and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Slice potatoes: Peel both sweet and Idaho potatoes then slice them very thinly, about 1/8 inch thick or a little less, ideally using a mandolin for uniform thickness. Place all sliced potatoes in a large bowl.
- Make cream mixture: In a saucepan over medium heat, combine heavy cream, milk, salt, black pepper, and ground nutmeg. Bring the mixture to a boil, then remove from heat and let it sit for 5 minutes to meld flavors.
- Prepare cheese breadcrumb mix: In a separate bowl, combine freshly grated Asiago cheese, grated parmigiano-reggiano, fine breadcrumbs, ground sage, garlic powder, and ground thyme. Stir until evenly mixed.
- Layer potatoes and toppings: Pour the warm cream mixture over the sliced potatoes and gently toss until every slice is coated evenly. In the prepared baking dish, arrange half of the potatoes, optionally placing sweet and white potatoes on separate sides. Sprinkle half of the cheese breadcrumb mixture over this layer. Add the remaining potatoes on top and then the rest of the cheese breadcrumb topping. Pour any remaining milk and cream mixture evenly over the assembled layers.
- Bake: Bake the dish in the preheated oven for 1 hour. Check tenderness by piercing the potatoes with a knife. If the breadcrumb topping browns too quickly, cover the dish loosely with foil to prevent burning. Let the dish rest a few minutes after baking to allow it to settle before serving.
- Make ahead and reheat: This dish can be made a few hours ahead of time and kept covered at room temperature. Reheat right before serving for best results.
Notes
- Using a mandolin slicer ensures uniform potato slices that cook evenly.
- If breadcrumbs brown too fast, cover with foil partway through baking to avoid burning.
- You can substitute the McCormick spices with equivalent generic versions if unavailable.
- Make ahead and reheat gently to retain creaminess and texture.
- To make this dish gluten free, use gluten free breadcrumbs instead of regular fine breadcrumbs.
