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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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."
-Douglas Adams

The refrigerator light goes on...

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.


 

Tarragon Mustard Scalloped Potatoes

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
1/4 tsp salt
1/8 tsp dried tarragon
fresh ground black pepper (to taste)

Tarragon Mustard Scalloped Potatoes
Preheat the oven to 325F.

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 375F and cook for another 30 minutes.

Remove, let cool slightly and serve.

Nutrition Facts

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
Cholesterol 5mg 2%
Sodium 183mg 7%
Total Carbohydrates 27g 12%
    Dietary Fiber 3g 13%
    Sugars 2g
Protein 3g
Vitamin A 1% Vitamin C 24%
Calcium 0% Iron 6%
Vitamin K 6 mcg Potassium 779 mg
Magnesium 38 mg