Asiago Mac and Cheese Pie with Truffled Potato Crust
- 1 lb dried penne pasta
- 1 1/2 lb Idaho russet potatoes
- 1 T unsalted butter
- 2 t white truffle oil
- 2 scallions, white & light green parts, minced
- 1 pn each, kosher salt and freshly cracked pepper, plus more as needed
- 2 c half and half
- 1/4 t crushed red pepper flakes
- 4 large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 2 c asiago cheese, grated
- 1/4 t freshly grated nutmeg
- 1 T vegetable oil
- 1 shallot, peeled & minced
- 3 c lightly packed shredded tuscan kale
- 4 oz sliced prosciutto
- 12 sage leaves, minced
- 1/4 c parmesan cheese, grated, plus more for passing
- Produce
- Idaho russet potatoes (1 1/2 lb)
- Sage, leaves (12)
- Scallions (2)
- Shallot (1)
- Tuscan kale, lightly packed (3 c)
- Meat
- Prosciutto (4 oz)
- Cooking & Baking
- Nutmeg (1/4 t)
- Red pepper flakes (1/4 t)
- Truffle oil, white (2 t)
- Vegetable oil (1 T)
- Pasta & Grains
- Penne pasta, dried (1 lb)
- Dairy
- Asiago cheese, grated (2 c)
- Butter, unsalted (1 T)
- Half and half (2 c)
- Parmesan cheese (1/4 c)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (4)
- Other
- 1 pn each, kosher salt and freshly cracked pepper, plus more as needed
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published January 27, 2012 (1 year ago).
270 people saved this recipe.
