Embark on a culinary journey with roasted Asiago cheese potatoes, a tantalizing dish that blends the richness of Asiago cheese with the rustic charm of roasted potatoes. This versatile recipe offers three variations to cater to diverse preferences: the classicRoasted Asiago Cheese Potatoes, the indulgent Asiago and Bacon Roasted Potatoes, and the zesty Asiago and Herb Roasted Potatoes. Each variation promises a unique flavor profile that will leave taste buds dancing. Prepare to elevate your potato game and create a side dish that will steal the spotlight at any gathering.
Here are our top 5 tried and tested recipes!
ASIAGO & GRUYERE POTATO GRATIN
This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe...
Provided by Genny Miller
Categories Other Side Dishes
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
- 2. Slowly add half and half while the processor is running. Set aside.
- 3. Combine Gruyere and Asiago cheese; set aside.
- 4. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
- 5. Pour one-third of cottage cheese mixture over potatoes.
- 6. Top with one-third of shredded cheese mixture.
- 7. Repeat two more times with remaining ingredients.
- 8. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
- 9. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
- 10. Remove from oven and allow to stand 15 minutes before serving.
ROASTED ASIAGO CHEESE POTATOES
I love potatoes and I love asiago cheese, put the two together and YUM! I got this recipe from the local newspaper the TNT. It was a big hit with my friends and family.
Provided by Diane B.
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut each potato into 1-inch cubes and place in a pot filled about 3/4-full with water.
- Bring to boil.
- Add salt to taste and boil potatoes for 5 minutes only.
- Drain well and pat dry.
- In a large bowl, stir together olive oil, salt garlic and pepper.
- Add potatoes and toss to coat.
- Spread the potatoes in an oiled roasting pan.
- Roast at 450 degrees for about 30-45 minutes, turning the potatoes every 5-10 minutes to insure even roasting.
- Cook potatoes until they are tender and brown.
- Transfer to a serving dish, add the asiago cheese, parsley, and toss to coat evenly.
- note- I don't peel my potatoes, but you are welcome to for this recipe if you like.
ASIAGO POTATOES
Categories Cheese Potato Side Bake Super Bowl Oscars Dinner Poker/Game Night Potluck Gourmet
Number Of Ingredients 8
Steps:
- Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
- Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
- Drain garlic, reserving oil for another use, then mash to a paste.
- Preheat oven to 350°F with rack in middle.
- Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
- Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
- Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
FOUR-CHEESE SCALLOPED POTATOES
These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
ASIAGO POTATOES
Pretty little stuffed red potatoes from Gourmet 2008. These have creamy centers of garlic, asiago, and basil. I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes.
Provided by cookiedog
Categories Potato
Time 1h50m
Yield 16 potatoes
Number Of Ingredients 7
Steps:
- Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
- Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
- Drain garlic, reserving oil for another use, then mash to a paste.
- Preheat oven to 350°F with rack in middle.
- Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
- Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
- Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Tips:
- For the best results, use a good quality Asiago cheese. A sharp or extra-sharp variety will give the potatoes the most flavor.
- If you don't have Asiago cheese, you can substitute Parmesan or Romano cheese. However, the flavor will be slightly different.
- To make sure the potatoes are cooked through, pierce them with a fork before roasting. If the fork goes in easily, the potatoes are done.
- For crispy potatoes, roast them at a high temperature for a shorter amount of time. For softer potatoes, roast them at a lower temperature for a longer amount of time.
- If you want to add some extra flavor to the potatoes, try sprinkling them with garlic powder, onion powder, or paprika before roasting.
Conclusion:
Roasted Asiago cheese potatoes are a delicious and easy side dish that can be served with a variety of meals. They're perfect for weeknight dinners, potlucks, and holiday gatherings. So next time you're looking for a simple and flavorful side dish, give roasted Asiago cheese potatoes a try. You won't be disappointed!
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