Asiago Au Gratin Potatoes
- 2 lbs. Kowalski's Yukon Gold Potatoes
- 1/4 cup butter
- 1 tbsp. flour
- 1 tsp. salt
- 2 cups heavy cream
- 2 cups shredded Asiago cheese
Arrange potatoes in a large saucepan; cover with cold water. Bring to a boil; cook potatoes until tender (30-35 min.). Drain; let potatoes stand until cool enough to handle. In a medium saucepan, melt butter over medium heat; stir in flour and salt. Cook, stirring constantly, until bubbly. Stir in cream; heat to boiling, stirring constantly. Boil and stir 1 min; remove from heat. Stir in cheese; continue stirring until melted. Peel and slice potatoes. Alternately layer potatoes and sauce in a buttered 13x9" glass baking dish, ending with sauce on top. Bake, uncovered, in a preheated 350° oven until bubbly and thoroughly hot (30-35 min.).
- This dish can be assembled and refrigerated, covered, for several hrs. before baking.
- The Asiago sauce will separate if the potatoes are reheated after the initial baking.
Variation: For Steakhouse Baked Potato, rub an Idaho russet potato lightly with olive oil; sprinkle with sea salt. Prick several times with a fork. Bake on a baking sheet in a preheated 350° oven until a knife easily pierces all the way to the center (60-90 min. depending greatly on the size and shape of the potato).