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heintzman
11-24-2009, 10:55 AM
These were so good ,, i just had to share!

This layered potato dish is filled with the rich flavours of Asiago and rosemary.
Serve with roasted chicken, baked ham or roast beef.

1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted
Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.

Enjoy!!

heintzman
11-25-2009, 10:19 PM
i just made this again for dinner tonite,,, such a big hit!! you guys have to try this!! my kids and family go Ga Ga,,, over it,,, so easy, and although asiago cheese is a little more expensive,,,it is so worth it!..... if you use the side of your cheese grater that you would for parm (the really small holes) it does go farther,,, if you try it ,, let me know how much you loved it!!

ssmarie
11-26-2009, 02:50 AM
I just copied this recipe - I can't wait to try it. BTW - I buy my asiago cheese at GFS across the river - it is delicious and a lot cheaper than this side

heintzman
11-26-2009, 11:54 AM
thanks for the tip,, i will keep that in mind. Do you freeze it?

ssmarie
11-26-2009, 07:21 PM
no - it lasts in the fridge for quite a long time - But I make sure it is wrapped very tightly in a freezer bag. Their parma and romano cheese is also an excellent price. I get the romano, it comes in a big chunk - I grate it myself and then freeze it.