A Little Treat, Asiago Potatoes

The reason they are a little treat is because you make them with little potatoes. They are something that I don’t make as often as I should. Started making them because I bought a bag of little potatoes and didn’t know what to do with them. I have to admit the multi-coloured ones are the ones I like the best. Think it has more to do with the fact they look cute and not that they taste better. When I bought the first bag of them there was just one company producing them, now there are multiple choices. Just pick a brand you like and use the cheese you like, my choice is Asiago. What makes this a great potato dish is the cream sauce flavoured with the cheese. So about the only cheese that might not work is Epoisse de Bourgogne, which is the stinkiest cheese ever made. The smell from it differently would make you not want to eat it. Most other cheeses will give you a potato dish you will enjoy. This is such a good recipe that even our son-in-law who hates cheese loves them.

Today I felt like feeding the carnivore side of me so felt a really good sirloin steak would work. My wife had chicken and she can have all the chicken she wants if I get to have a steak. Normally you think of baked potatoes with steak, which is good, but I like to be a little different. Guess different may be me being generous to myself, crazy might cover it better. Haven’t made asiago potatoes for about a year and I bought a bag of little potatoes so why not with steak. Also they work great with my wife’s chicken and that did have a little input in the decision. Honestly they are great with everything including fish so don’t think they are just a thing for steak and potatoes. This is very easy to make as long as you can make a simple white sauce you have 90% of it done.

Just so no one thinks it wasn’t a somewhat healthy meal we did have a big salad with it.

1 bag little potatoes

2 teaspoons butter

2 teaspoons flour

3/4 cup half and half cream

1/2 teaspoon salt

1/2 teaspoon pepper

2 cloves garlic minced

1/2 cup of finely grated Asiago cheese, I used the fine grate side of a box grated. This may seem like a lot but it isn’t.

1/2 teaspoon dry dill

1 teaspoon chopped parsley

Put the potatoes on to boil, while the potatoes are cooking make the sauce.

In a small saucepan melt the butter with, salt, pepper, and garlic on medium heat. Add the flour and cook until the flour starts to change colour. Whisk in the cream and continue whisking until the sauce thickens, add the asiago and reduce heat to simmer and whick occasionally until potatoes are cooked. Drain the potatoes and return to the pot. Add the sauce to the potatoes and mix well, sprinkle the dill and parsley in and mix and serve immediately.

About Graham Stewart

This is me on a bad day.
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2 Responses to A Little Treat, Asiago Potatoes

  1. If you want a stinky cheese, try the Petit Gris de Lille. By municipal ordenance it is forbidden to carry it in a taxi!
    A properly made Munster runs it close. A quiche made with leeks and ripe Munster is a delight!
    I like the Epoisse…but finding a good one is a problem, even in France.

    • Tried a lot of them, but I have to keep them in a cooler outside side. Munster I like on plums and if I am honest eating them outside is best. Taste is great but the odour can linger inside for days.

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