The Asiago Potatoes at Hemenway’s Seafood Grill and Oyster Bar uses butter, cream, onions and a generous amount of Asiago cheese. Here, they’re served as a side to Grilled Halibut with Roasted Red Pepper Coulis and Grilled Spring Onion.

The Providence Journal / Sandor Bodo

Yvonne Kelly in Attleboro wrote:

“A few weeks ago our family was celebrating a birthday at Hemenway’s in Providence. Everything was just delicious; however the sliced Asiago Potatoes were a standout. We are hosting Easter dinner at our house this year and would love to serve the potatoes to our guests. Is it possible the chef would be willing to share the recipe? And in time for Easter? Thank you.”

Hemenway’s Seafood Grill and Oyster Bar and chef Steve Long jumped to action with Yvonne’s request in hand, and shared the recipe for Asiago Potatoes in time for Easter Sunday.

Now the secret is not such a secret. That’s what I’ve learned over seven years of chefs sharing recipes with readers. It’s heavy cream, butter and cheese. They may have lots and lots of fat, but they taste good according to Yvonne, and that’s what many folks want on their holiday table.

There’s another ingredient that Long explained.

“In most recipes I do not like to use dehydrated onions, as fresh onions provide better flavor and texture. But with this item the dehydrated onions work better then fresh.”

This dish also uses another technique popular with chefs but foreign to some home cooks. That is that the potatoes are first covered with wax paper. This is a technique used by chefs, and will not melt the paper as long as three things are in place: The wax paper is only is big enough to cover the lip of the pan, the wrap is covered by the aluminum foil, and the dish is cooked at the designated temperature.

For the photo, Long prepared the potatoes to accompany Grilled Halibut with Roasted Red Pepper Coulis and Grilled Spring Onion. This will be a special in the restaurant this week. Hemenway’s is at 121 South Main St., Providence.

Recipe: Hemenway’s Asiago Potatoes1

HEMENWAY’S ASIAGO POTATOES

4 pounds baking potatoes

Butter, softened to grease pan

3 cups heavy cream

1/2 cup butter, melted

1 cup dehydrated onions

2 cups Asiago cheese, grated

Kosher salt, to taste

White pepper, to taste

Preheat oven to 350 degrees. Grease a rectangular cake pan or oven-safe casserole dish with the softened butter.

Peel potatoes and slice them thinly. Combine potatoes with the rest of the ingredients in a large bowl.

Create layers by placing the potatoes in the pan, being sure to press down to evenly distribute ingredients. Pour excess liquid in and evenly distribute.

Cover pan with wax paper and the secure it with foil to prevent burning in the oven. Bake for about an hour. Check potatoes for tenderness. When potatoes are tender, remove paper and foil and return to the oven long enough to brown the top.

Serves 10.