Herbed Scalloped Potatoes Provencal Style
- Scalloped potatoes always seem special. It's hard to believe which this creamy Provencal-style variation of the famous pommes de terre Dauphinoise is made with not one drop of lowfat milk or possibly cheese.
- 3 1/4 c. vegetable or possibly chicken broth
- 4 x cloves garlic, crushed
- 2 lrg fresh sage leaves
- 2 lrg bay leaves
- 6 x black peppercorns
- 1/4 tsp dry rosemary
- 1/4 tsp dry thyme leaves Salt to taste
- 3 x russet potatoes, peeled and cut into 1/8 inch-thick slices (about 3 pounds)
- 2 Tbsp. extra-virgin extra virgin olive oil (divided)
- Combine broth, garlic, sage, bay leaves, peppercorns, rosemary, thyme and salt in small saucepan. Bring to a boil over high heat. Immediately remove the pan from the heat. Cover and let stand for 30 min to 1 hour.
- Preheat the oven to 425 degrees. Lightly grease a 2 1/2-qt baking dish.
- Arrange the potatoes as flatly as possible in the dish. Strain the broth over the potatoes, discarding the solids. The potatoes won't be completely covered by the liquid. Drizzle tops of potatoes with 1 Tbsp. of the extra virgin olive oil.
- Bake, uncovered, for 20 min. Remove the dish from the oven. Using a wide spatula, turn the potatoes over, pressing down gently to immerse them as much as possible in the liquid. Drizzle the tops of the exposed potatoes with the remaining 1 Tbsp. of extra virgin olive oil. Bake 25 to 30 min or possibly till potatoes are tender, the liquid is reduced and the top is nicely browned. Serve at once.
- Note: The liquid in the baking dish should be of a creamy consistency. If the potatoes are done but too much liquid remains, remove some with a bulb baster.
- Make ahead: The broth can be strained into a container and stored, covered, in the refrigerator for 2 or possibly 3 days before completing the dish.
- Mediterranean Vegan Kitchen" by Donna Klein
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