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    Recipe of the Week | Phenomenal Asiago Potatoes

    <span style=font family helvetica arial sans serif font size 12pt>Phenomenal Asiago Potatoes | Photo Credit Randolph Graham<span>

    The Asiago cheese makes this recipe a sophisticated alternative to traditional scalloped potatoes. The combination of potatoes and fennel, in a creamy sauce, will put a smile on your face. Best of all, it will put a smile on the faces of your family and friends. Serve with my Meaty Nutloaf and a garden fresh salad for a complete meal.

     

    Ingredients:

    2 medium fennel bulbs (trimmed and sliced thin)

    1½ pounds russet potatoes (peeled and sliced thin)

    1 tablespoon butter

    Coarse salt and ground pepper

    1  cup plus 6 tablespoons Asiago cheese (grated)

    2/3 cup heavy cream

     

    Directions:

    Preheat oven to 400 degrees. Prepare an 9×9-inch baking dish by spraying with cooking spray. Set aside.

    Trim stalks from fennel bulbs then cut them in half and remove the core. Slice bulbs and potatoes very thin (1/8 inch thick). Unless you have a sharp knife and a practiced eye, use a mandolin slicer for evenness.

    Add potatoes and fennel to prepared dish in three layers (potatoes, fennel, potatoes). Sprinkle the first and second layers with three tablespoons Asiago cheese and ½ tablespoon butter and season each layer with a little salt and pepper.

    Pour cream over top. Bake for 45 minutes or until potatoes are tender when pierced with a fork. Remove from oven and sprinkle the remaining ½ cup cheese on top. Return to oven and bake for another 15 to 20 minutes or until golden.


     

    Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photoon Sale at AMAZON

    For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


    Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.


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    2 COMMENTS

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    William Hicks
    William Hicks
    4 years ago

    WOW!
    If no one else will prepare this in my household, then I will have to do it. This hits what I would call “GREAT,” along with Twice Baked and Funeral Potaoes.

    William Hicks
    William Hicks
    4 years ago
    Reply to  William Hicks

    If you haven’t ever heard of Funeral Potatoes, then jus google it.

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