Asiago Scalloped Potatoes

The restaurant where my husband and I had our wedding rehearsal dinner was where we fell in love with cheesy scalloped potatoes (we were fortunately already in love with each other.) I was never that big a fan of scalloped potatoes because whenever I had eaten them they were under or over cooked or just plain bland. Fortunately, I have been determined to create a better and tastier scalloped potato recipe. This particular recipe has you cook the potatoes on the stovetop to tenderize them prior to baking them. In comparison to just baking the potatoes, the stovetop component makes a big difference. Another key is to keep the potato slices thickness consistent. You can do this by using a food processor or mandoline slicer. 

2 tbs. unsalted butter 

1 medium onion, thinly sliced or chopped

2 garlic cloves, minced 

1 tsp. coarse salt 

1/2 tsp. fresh ground black pepper 

2 1/2 lbs. russet potatoes, peeled and sliced (about 1/8" thick)

1 c. low sodium chicken broth 

1 c. heavy cream 

1/2 c. fresh grated Parmesan cheese

1 1/2 c. shredded Asiago cheese 

• Preheat oven to 425 degrees and grease an 8x8 pan with non stick cooking spray. 
• Melt butter in a dutch oven over medium high heat. 
• Add onion and cook stirring occasionally to soften (4-5 minutes.) 
• Add garlic, salt and pepper and cook until fragrant. 
• Add sliced potatoes, chicken broth, cream and Parmesan cheese. Bring a to simmer. 
• Cover and reduce heat to medium low and simmer until potatoes are almost tender when pierced with knife, about 10 minutes.  
• Transfer mixture to baking dish and sprinkle top evenly with shredded Asiago cheese. 
• Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. 
• Cool slightly prior to serving. 

Recipe inspired by but with variations from "Cook's Illustrated" March 2003 magazine edition.