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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 4 whole Idaho Russet Potatoes (medium), Peeled, Sliced 1/4" Thick
- 1 bunch Fresh Asparagus, Cut Into 1" Pieces, Not Using The Large 3" Ends
- 2 cups Half-and-half
- 1 Tablespoon Minced Garlic
- 1 pinch Salt And White Pepper Each (to Taste)
- 1/4 cups Finely Grated Mozzarella Cheese
- 1/8 cups Finely Grated Provolone Cheese
- 1/8 cups Finely Grated Asiago Cheese
- 1/8 cups Finely Grated Parmesan/Parmigiano Cheese
- 1/8 cups Pecorino Romano Cheese
- 1/4 cups Finely Grated Cheddar Cheese
Method
- Preheat oven to 350 degrees.
- Place the sliced potatoes into a square or round baking dish.
- Add the asparagus.
- Pour the half-and-half on top.
- Sprinkle the minced garlic all over.
- Salt and pepper to taste.
- Stir gently.
- Sprinkle all of the Italian cheeses in and stir gently again.
- Sprinkle the cheddar cheese on top and do not stir.
- Bake for about 35 to 40 minutes, or until a golden brown color forms on top.
