Our good friends, Jim and Cheryl Hagy, are in town this week, and we’re hosting them for dinner on Saturday night. The Hagys own and operate Chef’s Market, an award-winning restaurant and catering business in the Nashville area. Readers of the Nashville Scene voted Chef’s Market “Nashville’s Best Caterer” for the past three years. Jim and Cheryl know good food, and if you’re ever in Nashville, I highly recommend that you drop by Chef’s Market for a fantastic meal.
About three years ago during a visit to Atlanta, Jim and Cheryl planted the seed for this blog. A casual dinner conversation about cooking and food led to Jim’s suggestion that I start a food blog. To be honest, as much as I love cooking and food, I’d never thought about starting a blog. After several months of investigation and reflection, I created Southern Boy Dishes.
I have to admit I’m a little nervous about cooking for such accomplished foodies as Jim and Cheryl. I’m still considering several main courses, but I thought I’d make these potato stacks as a side. I’ve been on an Asiago cheese kick lately, and I’m continuing the trend in this recipe. I’ve always loved rosemary with potatoes, but the addition of Asiago cheese, shallots, garlic, and thyme, take this dish to a whole new level.
Ingredients
3 russet potatoes (about 2 1/2 pounds), peeled and thinly sliced
2 tablespoons unsalted butter
2 tablespoon extra virgin olive oil
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Asiago cheese, plus additional to top each stack
Instructions
1. Preheat oven to 375 degrees. Using a mandolin, thinly slice potatoes and place in a large bowl.
2. Melt butter in a small skillet over medium heat. Add olive oil to skillet and mix to combine. Add shallots and garlic and saute for 1 minute. Add rosemary, thyme, salt, and pepper and saute for 30 seconds. Remove from heat.
3. Pour butter mixture over potatoes and toss until each slice is coated. Add cheese to potatoes and continue tossing until well combined.
4. Spray a 12-cup muffin tin with cooking spray. Stack potato slices in muffin cups and top with additional cheese. Transfer muffin tin to oven and bake for 30 to 35 minutes until stacks are golden brown. Serve immediately.
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Bill Harris
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made these for Christmas dinner along with a rib roast. Potatoes were to die for. I doubled the recipe. I did add more thyme.. Everyone loved them. Thanks for the recipe
Thanks for the feedback, Maria. I’m so glad you liked the recipe!
These make awesome side dish! They are so nice to look at too! Those flavors sound perfect together. Looking forward to trying them.
The rosemary asiago potato stacks were delicious and a perfect accompaniment to the chicken Marbella. The potatoes were creamy, light with a crispy outer crust. Bill and Jim are incredible hosts and they out did themselves once again!.
Thank you, Cheryl! We had so much fun with you guys!
Bill, I bumped this one up to the top of the list! It is now one of my favorites! I made it last night for the family. Very delicious! I enjoyed all the different flavors blended together. I have a challenge for you. I was shopping the other day and I saw a package of ‘raisins on the vine’. Large, plump juicy looking raisins. I’d love to see what you can come up with using these!
Rosemary and potatoes are a wonderful combo. And with a great tasting cheese like Asiago Total heaven. Excellent recipe — thanks.
I love the combination of rosemary, cheese potato.. the only thing that could make this better for me would be using truffle oil! Think these would make such a delicious side for dinner tonight, thanks for the recipe!
Oh please, please, please make these for me. 🙂 I can guarantee that your restaurant friends are going to be blown away with these. What fun to host a dinner for the person that got you started with a flood blog.. Have fun!
I love potatoes in just about in any form but, you’re right, adding Asiago cheese, shallots, garlic, and thyme would make them divine. These look delicious.