Asiago Sage Potato Gratin Christiane I have a question or for the group

[Guest guest]

I don't know what this cheese is. Can I try it with jack cheese or

the cheddar cheese, I know those cheeses.

This recipe sounds good to me and I know what the other stuff is to

make it.

Paul

 

 

, " britton618 "

<cl.britton wrote:

 

> Asiago Sage Potato Gratin

> 2 tbsp butter

> 1/2 c onions, diced

> 4 cloves garlic, minced

> 2 tsp flour

> 2 bay leaves

> 1/4 tsp nutmeg

> 1 tsp salt

> 3/4 tsp white pepper

> 2 c soymilk

> 1 c asiago cheese, freshly grated

> 1 c breadcrumbs

> 1/4 tsp salt

> 1/4 tsp white pepper

> 2 tbsp olive oil

> 1 1/4 tsp rubbed sage

> 2 1/2 lbs idaho potatoes, peeled and sliced 1/8 " thick

>

> Preheat oven to 400 degrees. In a saucepan, melt butter. Add

onions,

> and saute until golden. Add garlic, flour, bay leaves, nutmeg, salt

> and pepper. Cook for 1 minute, stirring continuously. Slowly add

> soymilk, and bring to boil. Remove from heat, cover, and let sit

for

> 5 minutes.

> In a small bowl, combine, cheese, breadcrumbs, 1/4 tsp salt, 1/4

tsp

> pepper, and oil.

> Remove bay leaves from milk mixture, and add sage, stirring well.

> Layer 1/2 of the potatoes in the bottom of a well-oiled baking

dish.

> Pour half of milk mixture over potatoes, and sprinkle half of the

> breadcrumb mixture on top. Repeat layers. Cover with foil.

> Place into oven, and bake for an hour, or until potatoes are

cooked.

> Allow to rest a few minutes after removing from the oven.

> Serve and enjoy!

>

> Christiane

>

[Guest guest]

I'm sure it would be good with a nice sharp cheddar. Actually,

there's not too many cheeses potatoes don't go well with.

Enjoy!

Christiane

 

 

, " paulvatoloco "

<paulvatoloco wrote:

>

> I don't know what this cheese is. Can I try it with jack cheese

or

> the cheddar cheese, I know those cheeses.

> This recipe sounds good to me and I know what the other stuff is

to

> make it.

> Paul

>

>

> , " britton618 "

> <cl.britton@> wrote:

>

> > Asiago Sage Potato Gratin

> > 2 tbsp butter

> > 1/2 c onions, diced

> > 4 cloves garlic, minced

> > 2 tsp flour

> > 2 bay leaves

> > 1/4 tsp nutmeg

> > 1 tsp salt

> > 3/4 tsp white pepper

> > 2 c soymilk

> > 1 c asiago cheese, freshly grated

> > 1 c breadcrumbs

> > 1/4 tsp salt

> > 1/4 tsp white pepper

> > 2 tbsp olive oil

> > 1 1/4 tsp rubbed sage

> > 2 1/2 lbs idaho potatoes, peeled and sliced 1/8 " thick

> >

> > Preheat oven to 400 degrees. In a saucepan, melt butter. Add

> onions,

> > and saute until golden. Add garlic, flour, bay leaves, nutmeg,

salt

> > and pepper. Cook for 1 minute, stirring continuously. Slowly add

> > soymilk, and bring to boil. Remove from heat, cover, and let sit

> for

> > 5 minutes.

> > In a small bowl, combine, cheese, breadcrumbs, 1/4 tsp salt, 1/4

> tsp

> > pepper, and oil.

> > Remove bay leaves from milk mixture, and add sage, stirring

well.

> > Layer 1/2 of the potatoes in the bottom of a well-oiled baking

> dish.

> > Pour half of milk mixture over potatoes, and sprinkle half of

the

> > breadcrumb mixture on top. Repeat layers. Cover with foil.

> > Place into oven, and bake for an hour, or until potatoes are

> cooked.

> > Allow to rest a few minutes after removing from the oven.

> > Serve and enjoy!

> >

> > Christiane

> >

>

[Guest guest]

Paul,

you could sub with a hard, sharp cheese; but you can easily find this

in the same area where your grocery store sells fresh parmesan. Aged

Asiago comes in wedges just like the fresh parm.

 

Of course jack cheese would work, but may not have the same flavor

combo with the sage as the asiago does.

 

Denise

 

, " paulvatoloco "

<paulvatoloco wrote:

>

> I don't know what this cheese is. Can I try it with jack cheese or

> the cheddar cheese, I know those cheeses.

> This recipe sounds good to me and I know what the other stuff is to

> make it.

> Paul