3 lbs. Potatoes, thinly sliced (I used Yukon Gold)
1 Bulb Roasted Garlic (recipe below)
1 Cup Caramelized Onions (recipe below)
1 Sprig Fresh Thyme
2 Bay Leaves
1 Cup Asiago Cheese, divided (or a combination of Parmesan and Asiago)
1 Cup Heavy Cream (you can substitute with 1/2 & 1/2 but the recipe will not be as decadent)
1/2 Cup Hot Water
HOW TO ROAST GARLIC:
- Pre-heat the oven to 350 °F.
- Trim the head off of a bulb of garlic, so that the cloves are exposed (just turn the garlic on it’s side and remove the loose outer paper and cut the entire head by about 1/8″).
- Drizzle a little olive oil over the exposed garlic cloves.
- Wrap the garlic in foil and bake in the oven for 45-60 minutes checking it every so often to be sure it doesn’t burn. The end result will be soft, mushy garlic with a light to medium, golden brown coloring.
HOW TO CARAMELIZE ONIONS:
- Peel, halve, and thinly slice two medium yellow onions.
- Heat 2-3 Tbsp. olive oil in a large skillet over medium heat. Add the onions and stir. Season with salt and pepper. Turn the heat to low and watch to make sure they are sizzling but not cooking too fast.
- Adding 1 tsp of sugar will help the onions caramelize. Stir onions every 10 minutes or so to prevent burning. It will take approximately 1 hour to get a good, caramelized color and flavor, so be patient. If the onions start to stick, add some more oil, water or wine.
TO MAKE THE POTATOES:
- Preheat oven to 350°F.
- Scrub and dry the potatoes. Thinly slice them using a mandolin. Place the potatoes in a 12″ cast iron skillet or oven proof pan on the stove.
- Add the roasted garlic, onions, thyme, bay leaves, ½ cup Asiago, heavy cream, salt, and pepper.
- Stir to ensure all the potatoes are covered and then spread out evenly in the skillet.
- Add in hot water and simmer on medium heat for about 5 minutes, until potatoes begin to get tender.
- Sprinkle in the remaining Asiago cheese and bake in the oven, uncovered for 15-20 minutes, or until potatoes are golden and tender.
WHAT TO SERVE WITH THESE: