This recipe was designed to be baked in a Dutch oven over a campfire, but you can bake it in your home oven. It has too many ingredients for me unless some really special occasion arises. Maybe it is one of those that is easier to make than it looks just reading it.

If you're making it over a campfire, get a flat-top Dutch oven and piles hot charcoal briquettes under it and on the lid. Rotate it 1/4 turn every 15 minutes for more even heating.

Asiago and Sage Scalloped Potatoes

Asiago & Sage Scalloped Potatoes
2 Tbsp. Butter
2 Onions, thinly sliced
1-1/2 t. Garlic, chopped
2 Bay leaves
1/4 t. Nutmeg
1 Tbsp. Salt
3/4 t. Pepper
1-1/4 c. Heavy cream
1/2 c. Milk
1 c. Asiago cheese, grated
1 c. Bread crumbs
2 Tbsp. Olive oil
1/2 t. Sage, fresh
1/4 t. Salt and Pepper
2-1/2 to 3 lbs. Potatoes
2 Tbsp. Sage, fresh

Saute onions in butter over high heat for about 8 minutes. Add garlic, bay leaves, nutmeg, 1 Tbsp salt and 3/4 t. pepper. Cook for 30 seconds then add cream and milk bring to a boil. Remove from heat, cover and let stand for 5 minutes.

In a medium bowl, toss cheese, bread crumbs, olive oil, 1/2 t. sage and 1/4 t. salt and 1/4 t. pepper. Set aside.

Remove bay leaves from onion/milk mixture; stir in 2 Tbsp sage.

Peel and slice potatoes 1/8-inch thick then combine potatoes and onion/milk mixture in large bowl. Toss gently.

Spread half of the potatoes in a greased 12-inch Dutch oven.

Sprinkle with 2/3 cup of cheese/bread crumb mixture on top. Repeat with potatoes and press firmly to pack down. Cover this layer of potatoes and onions with remaining cheese/bread crumb mixture.

Bake for 45 minutes to 1 hour at about 400 degrees or until potatoes are tender and golden. (If they brown too quickly, remove some coals from top of Dutch oven or loosely cover with foil.)