This is a versatile side dish that is tasty, nutritious, and looks amazing when plated. The Yukon Gold is the first Canadian-bred potato to be marketed and promoted by name. It received a Canadian license in 1980 and soon began exportation to the United States. So it’s fairly new to market. Red potatoes, on the other hand, have a much different pedigree. Red, and other colored potatoes, can be traced back to Peru in the second century B.C. Each of these varieties has distinctive flavors and pair excellently with Asiago cheese and fresh garden herbs.
1 pound Yukon gold potatoes
¾ pound red potatoes
¾ cup Asiago cheese (shredded)
¼ cup butter (melted)
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1 tablespoon spicy brown mustard
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
4 cloves garlic (minced)
Preheat oven to 400 degrees. Spray muffin pan cups with nonstick cooking spray. I use a cast iron muffin pan but modern muffin pans work just as well for this recipe.
Cut potatoes into very thin slices (discard rounded ends). A mandolin is good for this, producing consistently thin slices. Place potatoes in a large bowl with ½ cup of the cheese, all of the butter, herbs, mustard, pepper, salt and garlic. Mix well with your hands being careful to separate potato slices so they get evenly coated.
Stack potato slices in prepared muffin cups. Scrape bowl to remove all of the butter mixture and spoon over potatoes. Top potatoes with remaining ¼ cup cheese.
Bake for 20 minutes, then tent with foil, and bake for another 25 minutes or until potatoes are tender when pierced with a knife.