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.
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
|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|