Wednesday, October 13, 2010

Asiago Augratin Potatoes with Thyme


My daughter requested I bring these potatoes with me when I went to visit last week.  They are one of my favorite side dishes; so I couldn't wait to share them with you. I thought I had a cold, but I upgraded it to the flu since I couldn't get out of bed this weekend.  I had resigned myself and almost even accepted, I may have to eat canned soup for a couple of days to get through.  The fighter that I am, I pulled out my pots and pans and camera and proclaimed; "The blog must go on"!  Or maybe, I just couldn't accept the whole canned soup thing.

First butter the inside of 8 (4oz.) ramekins.  I'm only showing 6 because I couldn't get the other two in the shot.  If you don't have ramekins, use a casserole dish.


Heat a skillet on medium low heat and to it add 4 tbsp. unsalted butter and 2 minced shallots, cook for 3-4 minutes until softened.  Then add 2 cloves chopped garlic and cook 1 more minute.


Add 3 tbsp. all-purpose flour and stir for 1-2 minutes.


Add 2 cups 1/2 & 1/2 and stir till combined.  You can use lower fat milk, but I think it tastes better with the 1/2 & 1/2.  I thought I'd throw that out there; so the milk fat police didn't crack down on me!

Our mixture is gonna need a little seasoning now.  Add the leaves from a couple of sprigs of fresh Thyme.  I scored these lovelies in my garden.  Thyme is one of my favorites because it grows all year long.


Let's not forget one teaspoon of Mrs. Salt.


Add 1/2 teaspoon of freshly ground black Mr. Pepper.  Or is that Mr. Salt and Mrs. Pepper?  Please don't tell me you weren't subject to watching Blue's Clues with your toddlers!


Cook your sauce on low till it's nice and warm, and set aside.  Peel 3 large russet potatoes.

Cut the potatoes into 1/8" slices.  I like to use a mandolin for this task, but a knife works too, just try to make uniform slices so it cooks evenly.


Grate 8 oz. of Asiago cheese.  I love this cheese it adds quite a kick to these potatoes.


Ready to layer.  On the bottom of each ramekin, place a layer of potatoes.


Then add a layer of the sauce, just a couple of tablespoons.


Add a layer of cheese.


Repeat until full and place in a 375 degree oven for 30-40 minutes, until tender.  Stick in a knife to see if the potatoes are soft.

Hope you enjoy these potatoes, once you try them you will never go back to the box kind.

Enjoy,

Gina  

28 comments:

  1. This recipe sounds amazing! I love potatoes and asiago cheese, and thyme...they sound like heaven!

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  2. So, I will be making this as soon as possible! YUM!! And your photos look fanfrickintastic!!! What beautiful lighting in your kitchen!!! Love it!!

    Happy you cooked and blogged although you have the flu. This is most certainly worth it!! I hope you get well soon, and your friend bring over a big pot of that yummy Pho Ga so you can avoid the canned stuff :)

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  3. Gina, these look so good. The perfect comfort food. I hope you're feeling better! Upgrading to the flu is not fun.

    Oh, we must meet up at the festival! I am sooo excited to be able to meet you and to learn more about blogging! See you there mama! AND GET BETTER SOON!

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  4. Looks totally comforting! I love the thyme in it.
    Get well soon!
    Angie

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  5. mama mia! looks super delicious...Yum yum

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  6. I hope someone comforts me with this dish when I am sick! Love the thyme...my thyme is still on the patio and the asiago - I have some sharp provolone I may try. Hoping you feel better very soon!

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  7. I love that you used little ramekins, I really have a thing lately for individual sized dishes AND I have been wanted to make au gratin potatoes, so thanks!

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  8. Beautiful pictures and recipe. The little ramekins are so cute. Your daughter is very lucky to have such a caring Mom:)

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  9. Asiago cheese augratin potatoes, and with thyme?...oh, my, my. I could just smell that wonderful aroma! Beautiful dish, and accompanying photos too. Thanks Gina, as always...coming up with unusual winners!

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  10. What beautiful little individual au gratin's, perhaps if I make it this way it will keep me from eating the whole pan? What do you think?

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  11. You had me at asiago! And, my husband at potato :)
    The individual servings are so much more elegant!

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  12. These look so good! Perfect comfort good! And I was wondering, do you use your mandolin often? I was wondering if I should ask for one for Christmas or not. I'm not sure how often I would use it.

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  13. i love the individual serving it looks very elegant. thank you for sharing:)

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  14. Great pictures and even better looking potatoes! I love the little individual ramekins, they look so much more elegant than family style :o)

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  15. Mmmm!!! I have a weakness for potatoes and cheese... love that these are in the individual ramekins, never thought of that! These are definitely a "must try!"!!

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  16. Thanks everyone!

    To answer Megan's question, I use it a couple of times a month, when I have large parties I'll do 10lbs. of potatoes at a time, so it comes in handy. Mine is an inexpensive one I bought at Costco. If I used it every day, I may buy a better one, but this one works great for what I use it for.

    -Gina-

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  17. I love asiago and I have thyme growing in my herb garden. Bookmarking this recipe for a very near future making!

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  18. Gina, this is the prettiest augratin I have ever seen...and love that you used asiago :)

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  19. Gina, you have done it agian!! Beautiful post and I can't wait to try these potatoes; they sound just super!

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  20. Gina, I think you have a winning combination here. Potatoes and Asiago, you're making me want to make this for breakfast....and why not?

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  21. Hi Gina and Robbyn,
    First of all, I must tell you I think your blog is just splendid. Gorgeous photos and recipes. I love the culinary risks you take and the stories you tell.
    This particular recipe caught my eye immediately. I am sure everyone in my family would devour it and ask for more. (In fact, I think I can detect its fantastic aroma through my computer screen! Is that possible? ;)
    I look forward to many future visits.
    :) Jane

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  22. Gina, besides sounding delicious, these are just so cute! AND they have the added bonus of "portion control" for those of us who would not be able to resist eating way too much! Get well soon!

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  23. Oh Gina,
    These sound just wonderful. There is nothing more comforting than potatoes and cheese in my book. I'm sorry you are fighting off a flu...I will send healing thoughts your way. And thank you for your kind words on my blog...they mean a lot to me during this trying time.

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  24. Gina - I hope you're feeling better by now! Your Au Gratin Potatoes with Asiago and Thyme are genius! Yummmm!!

    Best,
    Veronica

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  25. I love the presentation of this dish in the little ramekins. My sister loves potatoes au gratin so maybe I'll make this for her.

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  26. I hope you get better soon, or are better already. These are the best au gratin potatoes I've seen in a long time. I'll have to keep your recipe handy.

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  27. Hope you are feeling better soon! These individual asiago au gratin potatoes with thyme look and sound divine. My mouth is watering. Enjoy the festival - I a conflict that weekend and won't be able to attend - hopefully next year. Have a ton of fun!

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  28. Oooo...I've saved this to file. Really like this recipe with so many great ingredients. Potatoes and Asiago - luv it!

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