This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It is a mistake to think you can solve any major problems just with potatoes."
I conceived of this recipe while traveling in Spain, where I encountered a similar dish. It was too, too rich and creamy. That is, of course, the standard of scalloped potatoes, but I wanted something more subtle and softer. The key seemed to be in the vegetable stock, where the slow simmering would create a lighter sauce as the potatoes soaked up the stock but gave up some potato starch.
The result is a rich sauce that is enhanced by a little bit of butter and oil. You could flavor this with any number of seasonings, but be careful not to overdo it. Tomato paste and basil would work, but use just two teaspoons of tomato paste and a half teaspoon of dried basil. As the liquid reduces during cooking, the flavor will intensify and too much of the flavorings will overwhelm the dish.
These potatoes are great served with pan seared fish or a simple grilled steak.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 4 | Serving size =6 ounces potatoes
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Multiplying this recipe should be done by using multiple pans.
|1 1/2 lbs||red potatoes (thinly sliced)|
|4 cups||no salt added vegetable stock|
|2 tsp||Dijon mustard|
|2 tsp||olive oil|
|2 tsp||unsalted butter|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Layer the sliced potatoes in a 10 inch oblong Pyrex dish.
Place the stock in a saucepan over medium high heat.
When the stock is hot, remove it from the heat and add the mustard, oil, butter, salt, tarragon and pepper.
Whisk until the butter is melted.
Pour over the potatoes and place the Pyrex in the oven.
Cook for 60 minutes. Pat the potatoes down occasionally so that they remain covered with the stock.
Increase the heat to 375°F and cook for another 30 minutes.
Remove, let cool slightly and serve.
Serving size = 6 ounces potates
Servings = 4
Amount Per Serving
|Calories 158||Calories from Fat 40|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 27g||12%|
|Dietary Fiber 3g||13%|
|Vitamin A 1%||Vitamin C 24%|
|Calcium 0%||Iron 6%|
|Vitamin K 6 mcg||Potassium 779 mg|
|Magnesium 38 mg|