 |
"The asparagus and sauteed onion layers are
a fabulous addition to this favorite!" |
INGREDIENTS:
3
Tbs. olive oil
1
large onion, halved and thinly sliced
1/2
clove garlic
1
bunch of asparagus, fibrous ends removed and cut into bit sized pieces
2
1/2 lbs. red potatoes, peeled, halved and thinly sliced
1/2
cup mozzarella cheese, shredded
2/3
cups Parmigiano-Reggiano cheese, shredded
2
cups heavy cream
1/2
teaspoon nutmeg
3
bay leaves
Sea
salt and pepper to taste
PREPARATION:
Preheat
oven to 375 degrees F
1.
In
a skillet, sauté onions in olive oil until they are softened; about 8 minutes.
2.
Add
garlic and sauté for a minute longer.
Remove from heat and set aside.
3.
In
a deep glass baking dish (approximately 8” x 11”) spread the onions evenly on
the bottom of the dish.
4.
Spread
the asparagus over the sautéed onions.
5.
In
a bowl combine the mozzarella cheese with the Parmigiano-Reggiano cheese.
6.
Arrange
1/3 of the potatoes in a fan style layer over the asparagus. Sprinkle 1/3 of the cheese over the potato
layer. Repeat two more times with the
remaining potatoes and cheese.
7.
In
a large saucepan, combine the heavy cream nutmeg, bay leaves and sea salt and
pepper. Bring to a quick boil then
reduce heat. Simmer for 5-8 minutes on
low to combine flavors. Remove bay
leaves.
8.
Pour
cream mixture over potatoes.
9.
Cover
and bake for 25 minutes. Uncover and
bake for an additional 10-15 minutes until the top begins to brown.
10.
Remove
from oven and let rest for 5-8 minutes.
11.
Serve
and enjoy!
