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This layered potato dish is filled with the rich flavours of Asiago and rosemary.
Serve with roasted chicken, baked ham or roast beef.
1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted
Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425°F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.
Serve with roasted chicken, baked ham or roast beef.
1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted
Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425°F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.
