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Savory scalloped potatoes
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| Artist: |
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| Categories: |
Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Olive oil | | | - extra-virgin preferred | | 1
| | Onion, thinly sliced | | 1
| | Garlic clove, minced | | 3
| | Potatoes, with skins on | | | - cut in ? slices | | 1
| tbsp | Fresh thyme, chopped | | | - or substitute | | | - other fresh herbs | | | - or dried thyme | | | Salt and pepper to taste | | 1 1/2
| cup | Chicken broth | | 1
| tbsp | Parmesan, shredded |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Oil a wide, shallow baking dish. | | 3 | Heat the olive oil in a saute pan over medium high heat. | | 4 | Saute the onion and garlic until translucent. | | 5 | Place the sliced potatoes in the baking dish. | | 6 | Add the onion-garlic-oil mixture and the thyme, salt and pepper. | | 7 | Pour the chicken broth over the top and sprinkle with the parmesan. | | 8 | Bake for 40 minutes or until the potatoes are tender and the top is golden brown. | | 9 | from chef joseph hajdu of the hallmark in chicago. | | 10 | Christie aspegren, september 93 round robin. |
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