If you're not in the mood for the richer French potato dishes such as Dauphinoise or the even heartier Savoyard, this is a simple, lighter alternative. From the invaluable Provence The Beautiful Cookbook. by Richard Olney. A nice accompaniment to chicken or pork.
Ingredients:
Potatoes 1 kg/~2 lbs (preferably Yukon Gold)
Olive oil 1/4 cup
Garlic cloves 12
Bay leaf
Sprig of Thyme
Water or broth to almost cover
Method:
Peel, then slice the potatoes thinly (~2mm) and wipe dry. (A mandoline comes in handy to quickly and easily make uniformly thin slices.) Toss slices in a bowl with the olive oil. Layer half in a large casserole dish. Top evenly with the garlic cloves and sprinkle with salt. Layer remaining potato slices over this and dribble any remaining oil from the bowl. Pour boiling water or broth over contents to almost cover. Bake in a preheated 375℉ oven for 50-60 minutes or until the the liquid is absorbed. If the surface is browning prematurely, cover loosely with aluminum foil to prevent further darkening. Serve hot from the oven with a sprig of thyme.
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