Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Maggiano's Little Italy Copycat Recipe
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced ⅛-thick
4 ounces Fontina cheese, shredded (about 1 cup)
2 tablespoons unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press
1 tablespoon fresh thyme leaves, chopped
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup low-sodium chicken broth
1 cup heavy cream
Preheat oven to 425 degrees. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt and pepper. Cook for about 30 seconds.Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes.
Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.