Asiago Potato Rosemary Recipe
Make Asiago Potato Rosemary Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Seasoning
Cheese & Dairy
Finishing & Garnish
Method
Prepare Potatoes
- 1
- 2
Rinse and dry
Place the slices in a large bowl of cold water and swish to remove excess starch, then drain and pat thoroughly dry with a clean kitchen towel or paper towels. Removing moisture helps them brown and allows cheese to adhere.
Seasoning & Assembly
- 3
Toss with aromatics
In a large bowl combine the dried potato slices with minced garlic, chopped rosemary, kosher salt, and freshly ground black pepper. Drizzle the melted butter and 1 tablespoon olive oil over the potatoes and toss gently until evenly coated.
- 4
Layer with cheese
Lightly grease a 9x9-inch baking dish (or similar sized gratin dish). Arrange a single overlapping layer of potato slices across the bottom. Sprinkle about one quarter of the grated Asiago (and a tablespoon of Parmesan if using) evenly over the layer. Continue layering potatoes, sprinkling cheese between layers, and seasoning as you go until all potatoes and most of the Asiago are used. Reserve about 1/3 cup of Asiago for the top.
- 5
Add cream
Drizzle the 3 tablespoons of heavy cream evenly over the assembled potatoes — this will help meld the layers and create a slightly custardy texture without making them soupy.
Bake & Finish
- 6
Initial bake
Cover the dish tightly with aluminum foil and bake in the preheated 400°F oven for 30 minutes. The cover traps steam so the potatoes cook through.
- 7
Uncover and brown
After 30 minutes, remove foil and sprinkle the reserved Asiago (and remaining Parmesan, if using) evenly over the top. Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the top is bubbly and golden brown and a knife inserted into the center meets no resistance. If needed, switch to broil for the final 1–2 minutes to achieve a deeper crust—watch closely to avoid burning.
- 8
Rest and garnish
Remove from the oven and let rest 5–10 minutes to set. Sprinkle the top with the remaining tablespoon of chopped fresh rosemary, chopped parsley (if using), and a light dusting of smoked paprika for color (optional). Taste and adjust with a pinch of salt and pepper if necessary.