Scalloped Potatoes Layered With Asparagus and Sautéed Onion

"The asparagus and sauteed onion layers are 
a fabulous addition to this favorite!"

3 Tbs. olive oil
1 large onion, halved and thinly sliced
1/2 clove garlic
1 bunch of asparagus, fibrous ends removed and cut into bit sized pieces
2 1/2 lbs. red potatoes, peeled, halved and thinly sliced
1/2 cup mozzarella cheese, shredded
2/3 cups Parmigiano-Reggiano cheese, shredded
2 cups heavy cream
1/2 teaspoon nutmeg
3 bay leaves
Sea salt and pepper to taste

Preheat oven to 375 degrees F

1.     In a skillet, sauté onions in olive oil until they are softened; about 8 minutes.

2.     Add garlic and sauté for a minute longer.  Remove from heat and set aside.

3.     In a deep glass baking dish (approximately 8” x 11”) spread the onions evenly on the bottom of the dish. 

4.     Spread the asparagus over the sautéed onions.

5.     In a bowl combine the mozzarella cheese with the Parmigiano-Reggiano cheese.

6.     Arrange 1/3 of the potatoes in a fan style layer over the asparagus.  Sprinkle 1/3 of the cheese over the potato layer.  Repeat two more times with the remaining potatoes and cheese.

7.     In a large saucepan, combine the heavy cream nutmeg, bay leaves and sea salt and pepper.  Bring to a quick boil then reduce heat.  Simmer for 5-8 minutes on low to combine flavors.  Remove bay leaves.

8.     Pour cream mixture over potatoes.

9.     Cover and bake for 25 minutes.  Uncover and bake for an additional 10-15 minutes until the top begins to brown.

10.  Remove from oven and let rest for 5-8 minutes.

11.  Serve and enjoy!


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