This must be the week for comfort food. And this is definitely the food for comfort. I wanted to use up the rest of the fresh asiago cheese I used for the pasta, and this was a great dish. The nutmeg is a lovely addition, and the sage and asiago make a perfect complement to each other.
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!