Asiago potatoes are a cheesy, creamy side dish that is irresistible! If you can believe it, I managed to get 4 cups of half & half and half a pound of asiago cheese into that skillet! Not to mention the parmesan cheese on the top!!! This is no diet dish, but WOW is it delicious!
Thinly slice some russet potatoes.
I used the mandolin to get even slices. If you use the mandolin please, please, please, do me a favor and use the guard!!! Every time I see someone using it on tv without the guard, it makes me cringe😱. That’s one dangerous kitchen gadget!!!
Sauté some shallots in some butter.
Add half & half, chicken base, liquid smoke, fresh thyme, and salt. I added the thyme in, stems and all, to make it easy to remove later. Simmer and then add a cornstarch slurry to thicken the sauce. A slurry is just a little bit of corn starch mixed with some cold water. Once the sauce has thickened, remove it from the heat, remove the stems of thyme, and set it aside. Boil the potatoes for about 3 minutes until they are just tender and strain them.
Mix the sauce, the potatoes, and a whole bunch of asiago cheese together.
In a well oiled skillet or baking dish, pile in those potatoes and top with grated parmesan cheese. I put my skillet on top of a baking dish before putting it in the oven. That will save some clean up later 😉. Bake for 30 minutes at 350 degrees. The parmesan cheese will brown and the potatoes will get all bubbly and delicious!
I know it’s tempting to dive in right away, but don’t! Let them rest for 20 minutes before serving.
You’re going to have to be quick, because these cheesy, creamy asiago potatoes will disappear very quickly!