Asiago and Sage Scalloped Potatoes

2 Tbsp unsalted butter
2 medium onions, thinly sliced
1 1/2 tsp. finely chopped garlic
2 bay leaves
1/4 tsp. nutmeg
Coarse salt and freshly ground pepper
1 1/4 C heavy cream
1/4 C milk
1 C grated Asiago cheese (3 oz)
1 C dry bread crumbs
2 Tbsp olive oil
2 1/2 Tbsp finely shredded fresh sage leaves (divided)
2 1/2 lb medium Idaho potatoes, peeled and sliced lengthwise 1/8" thick

Preheat oven to 400F.  Melt the butter in a large heavy saucepan.  Add
the onions and cook over high heat, stirring, until golden, about 8
minutes.  Add the garlic, bay leaves, nutmeg, 1 Tbsp coarse salt, 3/4
tsp pepper, and cook for 30 seconds.  Add the heavy cream and milk and
bring to a boil.  Remove from the heat, cover, and let stand for 5
minutes.

In a medium bowl, toss the cheese with the breadcrumbs, olive oil, 1/2
Tbsp sage, 1/4 tsp salt, and 1/4 tsp pepper.

Remove the bay leaves from the onion mixture and stir in the remaining
2 Tbsp sage.  Put the sliced potatoes ina large bowl, add the onion
mixture, and toss gently.  Spread half of the potatoes and liquid in a
2-quart nonreactive baking dish and sprinkle 2/3 C of the cheese
mixture over the top.  Cover with the remaining potatoes and pack them
down firmly.  Spoon the remaining liquid over the potatoes and cover
with the remaining crumbs.

Bake in the middle of the oven for 1 hour, or until the potatoes are
tender and the top is golden.  If they brown too quickly, loosely
cover the dish with foil.  (The potatoes can be baked up to 5 hours
ahead; let stand at room temperature and rewarm in the oven before serving.)

(From Food & Wine, November 1995, p140)