Sunday, May 6, 2012

Herbed Scalloped Potatoes

Mashed potatoes, scalloped potatoes, baked potatoes, twice-baked potatoes, potato wedges, tater tots, shredded potatoes, potato cakes, potato soup, FRENCH FRIES! I love potatoes any way, shape, or form.

I recently picked up this book from the library, and was so excited to find Colleen Patrick-Goudreau's  recipe for Herbed Scalloped Potatoes.


I grew up eating my mom's delicious, cheesy scalloped potatoes.  This recipe is not rich and creamy and cheesy. But, if you're trying to cut back on the fat or want to eliminate dairy, this recipe is a delicious alternative.  And your whole house will be filled with the aroma of sage, tarragon, thyme, rosemary, and garlic!



A lot of times, scalloped potatoes recipes will call for flour to thicken the cheese sauce.  This recipe is perfect for someone with a wheat allergy because no flour is needed.




Herbed Scalloped Potatoes
Serves: 4-6
2 pounds yellow potatoes, peeled and thinly sliced
2 cups vegetable stock
4 garlic cloves , pressed or minced
2 fresh sages leaves
2 bay leaves
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground pepper
salt, to taste
2 tablespoons olive oil, divided

Preheat oven to 425°F.  Lightly oil a 2 1/2 quart baking dish.

Layer the potatoes in the dish, and set aside.

In a saucepan, combine stock, garlic, sage, bay leaves, tarragon, thyme, rosemary, and pepper.  Season with salt to taste.  Bring to a boil over high heat, then immediately remove pan from the stove.  Cover and let stand for at least 30 minutes.

Discard sage and bay leaves, and pour herbed broth over potatoes.  The liquid will not completely cover the potatoes.  Drizzle tops of exposed potatoes with 1 tablespoon of the oil.

Bake uncovered for 20 minutes.  Remove dish from oven and turn over potatoes, pressing down gently to immerse them as much as possible in the liquid.  Drizzle tops of exposed potatoes with remaining 1 tablespoon oil.

Return to oven and bake for additional 20 minutes, or until potatoes are tender, liquid is reduced, and top is nicely browned.  Serve at once.


Don't you just love those crispy edges? I hope you enjoy this vegan comfort food!

Jessica

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