2 teaspoons olive oil
1 onion, sliced thinly
2 garlic cloves
1 1/2 tablespoons Chimayo chile powder or other mild chile powder
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoons cumin seeds, toasted and ground
2 tablespoons fresh sage, finely chopped
2 1/2 pounds baking potatoes, peeled and thinly sliced
1 cup Panko bread crumbs
1 cup Asaigo cheese, shredded
1 tablespoon fresh sage, chopped finely
1/4 teaspoon ground pepper
2 tablespoon olive oil
1 1/2 cups half and half
- Preheat the oven to 400° and grease a round baking dish. Warm 2 teaspoons of oil in a large skillet and add the onion. Cook until the onion is slightly tender, add the garlic and cook until fragrant. To this add the chile powder, nutmeg, and cumin, stir to combine and cook until fragrant. Lower the heat, and add the 2 tablespoons sage and the sliced potatoes. Saute until the potatoes and covered in the chile powder mixture, about 2 minutes. Sit aside
- In a medium sized bowl combine the bread crumbs, asaigo cheese, 1 tablespoons finely chopped sage, black pepper and the olive oil.
- Place 1 half of the potatoes in the prepared baking dish. Top this with half of the cheese mixture, and then with the other half of the potatoes mixture. Pour the half and half over the second layer of potatoes and then top with the remaining cheese mixture.
- Bake for 1 hour or until the top is nicely browned and the mixture is bubbling nicely.