Lemon Pepper Asiago Gratin

Lemon Pepper Asiago Gratin

Prep Time: 15 minutes
Cook Time: About 1-1/4 hours
Total Time: About 1-1/2 hours
Yield: 8 to 10 servings

3 cups half & half
2 cups Lemon Pepper Asiago Dip & Spread, divided
2 teaspoons salt
2 teaspoons pepper
3 pounds russet potatoes, peeled and very thinly sliced, divided
1/2 cup shredded Asiago cheese


Preheat the oven to 400°F. In a large bowl, combine the half and half, dip, salt and pepper; set aside.

Coat a 3-quart baking dish with butter or nonstick cooking spray. Add half of the potatoes, spreading them evenly, and half of the dip mixture. Repeat the layers, using up the remaining potatoes and remaining dip mixture; bake for 30 minutes.

Use a spatula to press the top layer of potatoes into the liquid, moistening them. Bake for another 30 minutes. Sprinkle the cheese on top and continue to bake until the potatoes are tender and the top is golden brown, about 20 minutes (cover with foil if top gets too brown). Let stand 10 minutes before serving.

Chef’s Notes: A mandolin is ideal for slicing the potatoes here, but if you don’t have one, just slice them very thinly with a knife.

You can also make this recipe using Yukon gold potatoes instead of russets.

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