Asiago And Sage Scalloped Potatoes

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2 tablespoons unsalted butter

2 medium onions, thinly sliced

1 1/2 teaspoons finely chopped garlic

2 imported bay leaves

1/4 teaspoon freshly grated nutmeg

Coarse salt and freshly ground pepper

1 1/4 cups heavy cream

1/2 cup milk

1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged

1 cup plain dry bread crumbs

2 tablespoons extra-virgin olive oil

2 1/2 tablespoons finely shredded fresh sage leaves

2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

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