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Thursday, November 22, 2012

Scalloped Herb Potatoes


This is another special occasion dish because it is super delicious and not all that healthy.  Lots of butter, cream, and cheese.  (If it had some sour cream, it would be a Paula Deen recipe.)  So this dish only makes an appearance occasionally.  But I'm happy when it does because it truly is delicious.  This is a great addition to the Thanksgiving dinner table, so I decided to bring it to a pot luck we are going to on the night before Thanksgiving (a spoiler.)  It's a good dish to bring because it can be prepared up to 6 hours ahead and I can just throw it in the oven so it's ready right before we leave.   People responded well and the dish disappeared.  The herbs and sweet potatoes absolutely turn this dish into something special.   Parsley, sage, rosemary, and thyme are all in here, so cue the Simon and Garfunkel music and get cooking.


Scalloped Potatoes with Herbs
from Bon Appetit, November 2008

1 1/2 lbs yukon gold potatoes, peeled and sliced 1/8-inch thin rounds
1 1/2 lbs sweet potatoes, peeled and sliced 1/8-inch thin rounds
2 cups heavy cream
1/4 cup butter
2 garlic cloves, minced
1 Tbsp parsley, finely chopped
1 Tbsp sage, finely chopped
1 Tbsp rosemary, finely chopped
1 Tbsp thyme, finely chopped
1 tsp kosher salt
1/2 tsp black pepper
1 1/4 cups, packed, coarsely grated gruyere cheese (about 5 oz)


Butter a 13x9x2-inch baking dish and preheat the oven to 400 degrees.  Mix all the herbs in a small bowl.  Mix salt and black pepper in another small bowl.  Also, mix all your potato slices together so that the yukon golds and sweet potatoes are distributed evenly among the dish, making for a well-balanced bite.  Combine the cream, butter, and garlic in a medium saucepan and bring to a simmer. Then remove from the heat.  While the cream is coming to a simmer, put half of the mixed up potato slices to the prepared baking dish, distributing and spreading evenly. Sprinkle with half of the salt-pepper mixture, then half of the herb mixture. Sprinkle with half of the cheese. Repeat with the remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour the cream mixture over gratin, pressing lightly to submerge the potato mixture as much as possible. (Mine was basically only half submerged - it didn't matter at all.)  Cover gratin tightly with foil. Bake 35 minutes. Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes (in my case it waited about an hour) before serving.



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