I loooooove potatoes and I love cheese too… But sometimes I want to take a break from cheese. Hey… don’t shoot me for saying this, but as the saying goes, “todos los extremos son malos” or all extremes have a dark side. And for me, eating too much cheese on a consistent basis does a number on me.
After I finish retreats, I try to avoid eating too much cheese. I seek recipes in my arsenal that do not rely on cheese. There are some, but not many. I must confess (*hangs head down in shame)…
I found this recipe by a daily email I receive from Cooking.com. It’s a Food & Wine recipe which they adapted from Daniel Boloud. So by me now adapting it once again, who knows if we’re either come full circle to the original recipe or taking it into a whole different place where chef Boloud never ever intended… either way, this recipe is a real keeper IMHO.
As you’ll read in the directions, I did it in a spring form pan. Some of the liquid seeps out, but the end result is really good still. Next time, I will make them individually in muffin tins and they will look cute and the liquid will stay with the potatoes. I will show you pics of that soon enough. OK??
THYME ROSEMARY SCALLOPED POTATOES
1 tbs extra-virgin olive oil, plus more for the pan
1 small onion, minced
1 clove of garlic, smashed
1 tsp chopped thyme
1/2 tsp chopped rosemary
1 cup mushroom broth… left over from rehydrating some morels
½ vegetable bouillon cube
1 large Yukon Gold potato, very thinly sliced with a mandolin
Salt and Freshly ground pepper
- In a small saucepan, heat the olive oil. Add the onion, garlic clove and vegetable cube and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
- Add the thyme and rosemary and cook for 1 minute. Add the mushroom broth and bring to a boil. Cook over moderately high heat until reduced to 1/2 cup, about 10-15 minutes.
3. Preheat the oven to 400° and oil a round cake pan. I did it on my spring form pan, but make sure you wrap it tightly in foil to prevent leakages. Line the bottom of the pan with parchment paper and oil the paper.
4. Arrange an overlapping layer of potato slices in the bottom of the pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil and place in a sheet tray to catch any liquid.
5. Bake the potatoes until they are very tender, about 45 minutes to 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
6. Turn the broiler on. Remove the potatoes from the oven and let rest for 5 minutes. Take out of the spring form pan and broil it until the surface is lightly browned, about 2 minutes.
7. Cut into wedges and serve.
Tags: food, garlic, mushroom broth, potato, rosemary, thyme, vegetarian, Yukon Gold
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