Gratin di patate all'Asiago PDO — creamy and crispy
Asiago PDO potato gratin with golden, crispy crust, cream and fresh thyme — a Veneto comfort food recipe served in a white oven dish. Potato gratin with Asiago is a classic comfort food: layers of soft potatoes, cream, butter and Asiago PDO that melts during cooking forming a golden, crispy crust. It is the ideal side dish for roasts and braises, but rich enough to be a main course. Asiago Mezzano gives a creamier, more delicate result; Asiago Vecchio gives a more intense, flavourful one.
Ingredients (serves 4–6)
1 kg waxy potatoes (Agria or Monalisa)
200 g Asiago PDO Mezzano (or Vecchio for a bolder flavour), grated or thinly sliced
300 ml double cream
150 ml whole milk
30 g butter
1 garlic clove
Nutmeg to taste
Salt and black pepper to taste
Fresh thyme (optional)
Method
Prepare the potatoes. Peel the potatoes and slice them very thinly (2–3 mm) with a mandoline or a sharp knife. Keep the thickness uniform for even cooking. Do not wash the slices after cutting: the surface starch helps bind the layers. Pat dry with a kitchen cloth if necessary.
The cream sauce. In a small saucepan, heat the cream and milk with the crushed garlic clove, a generous grating of nutmeg, salt and pepper. Bring almost to the boil, then remove the garlic. The sauce must be well seasoned: the potatoes absorb a lot of flavour during cooking.
Assemble. Butter an oven dish (approx. 30×20 cm). Arrange a first layer of potatoes, slightly overlapping. Pour over some cream sauce, add grated or thinly sliced Asiago and a few thyme leaves. Continue layering until all ingredients are used up. The last layer should be generous Asiago to obtain a golden crust. Pour the remaining sauce along the edges.
Cook. Cover the dish with foil and cook in a preheated oven at 180°C for 45 minutes. Remove the foil, raise the temperature to 200°C and cook for a further 15–20 minutes, until the surface is golden and crispy and the potatoes are tender. Leave to rest for 10 minutes before serving: the gratin firms up and cuts better.
Variations With speck: add thin slices between the layers for a smoky touch. With porcini mushrooms: add sautéed porcini for a fragrant autumn version. With Asiago Vecchio: for a more intense and slightly pungent crust. With caramelised onions: they add sweetness and depth. Lighter version: replace half the cream with vegetable stock.
What to serve it with Asiago PDO potato gratin is perfect with roast veal, Barolo-braised beef, oven-baked ribs or grilled sausages. As a main course, pair it with a green salad with radicchio and walnuts to balance the richness. To drink: Soave Classico DOC or Pinot Grigio delle Venezie; alternatively, a light Bardolino Rosso.
Why Asiago PDO makes the difference Asiago PDO Mezzano melts evenly, gives creaminess and forms a golden crust without becoming rubbery. Industrial Asiago tends to melt poorly and harden. With Gustarivo's artisan Asiago PDO the gratin acquires a more velvety texture and a markedly superior flavour.
Discover our selection of Italian PDO cheeses and bring the best of the Venetian tradition to your table.
