Preheat oven to 350°F (180°C).
Cut potatoes into 1/8-in. (3-mm) slices.
Butter a 12-in. (30-cm) round baking dish.
In a bowl, combine remaining ingredients, except broth, Parmesan and cheese.
Layer 1/3 of the potatoes in the dish, overlapping slices to form a spiral.
Sprinkle 1/3 of the Asiago mixture over the potatoes.
Repeat to form two more layers.
Pour broth over potatoes, to cover.
Sprinkle with Parmesan. Bake uncovered for 60 - 90 minutes, or until potatoes are tender.
Cut into wedges and serve.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.