Mama Mangia
Super Moderator
HERBED SCALLOPED POTATOES
PROVENCAL STYLE
Makes 4 servings
1 3/4 cups vegetable or chicken broth
4 cloves garlic, crushed
2 large fresh sage leaves
2 large bay leaves
6 black peppercorns
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme leaves
Salt to taste
3 russet potatoes, peeled and cut into 1/8-inch-thick slices (about 3 pounds)
2 tablespoons 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 minutes to 1 hour.
Preheat the oven to 425 degrees. Lightly grease a 21/2-quart baking dish. Arrange the potatoes as flatly as possible in the dish. Strain the broth over the potatoes, discarding the solids. The potatoes will not be completely covered by the liquid. Drizzle tops of potatoes with 1 tablespoon of the olive oil.
Bake, uncovered, for 20 minutes. 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 tablespoon of olive oil. Bake 25 to 30 minutes or until 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 3 days before completing the dish.
PROVENCAL STYLE
Makes 4 servings
1 3/4 cups vegetable or chicken broth
4 cloves garlic, crushed
2 large fresh sage leaves
2 large bay leaves
6 black peppercorns
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme leaves
Salt to taste
3 russet potatoes, peeled and cut into 1/8-inch-thick slices (about 3 pounds)
2 tablespoons 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 minutes to 1 hour.
Preheat the oven to 425 degrees. Lightly grease a 21/2-quart baking dish. Arrange the potatoes as flatly as possible in the dish. Strain the broth over the potatoes, discarding the solids. The potatoes will not be completely covered by the liquid. Drizzle tops of potatoes with 1 tablespoon of the olive oil.
Bake, uncovered, for 20 minutes. 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 tablespoon of olive oil. Bake 25 to 30 minutes or until 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 3 days before completing the dish.
