Asiago and Dill New Potato Casserole
Chef David Bulla included this casserole recipe in his menu of holiday side dishes. We made it and found it delicious, so good that it shouldn't just be reserved for eating over the holidays. A highly fullfilling comfort food, the cream and cheese mixture is richer and zestier than typical scalloped potatoes.
- Preheat oven to 325°F.
- Combine the cream, eggs, dill, shallots, garlic and salt and pepper, and mix thoroughly. Add the cheese. Toss in the thinly sliced potatoes, making sure that everything is evenly distributed throughout.
- Spoon the potatoes into a buttered casserole dish. Pack the potatoes into the casserole, making sure air pockets between potato slices are minimal by rearranging the slices as necessary. Slowly pour in the remaining custard mixture until the custard comes up to the level of the potatoes. Depending on the dish used, and the thickness of your sliced potatoes, you may not have the exact amount of custard needed. If you have too little custard mix, make more with cup cream, 1 egg, and 1 teaspoon salt. If you have too much custard, you can add more potatoes or just discard the extra custard.
- Sprinkle the top with additional asiago cheese and bake in a 325-degree oven for 1 to 2 hours depending on the size of the casserole.
- The potatoes are done when the top is a rich golden brown, and a knife inserted into the middle of the custard comes out clean without any wet custard mixture on it, and potatoes are soft. Most probably, the custard will cook before the potatoes are soft, so the texture is what you are most interested in here.
- Allow the potatoes to rest for about 10-15 minutes before serving.
- Makes 8 servings.
Ready in: 1 Hr 30 Min