Scalloped potatoes

January 2, 2010 at 2:35 pm 1 comment

I’ve had a craving for comfort food lately. It’s winter, cold and miserable outside, plus dark, so not much wonder why. Scalloped potatoes crossed my mind. Although I haven’t made it in years and didn’t have the ambition to look up a recipe, it’s a pretty simple concept and I decided it would be worth winging it. Success! Yum. Double yum. Why wasn’t I making these before? I could have ate the whole dish myself. I served the potatoes with baked salmon and french lentils – what a great dinner.

4 medium potatoes, sliced very, very thinly into rounds
1 medium onion, finely diced
2 tablespoons olive oil
2 tablespoons red wine
2 tablespoons cornstarch dissolved in 1/4 cup cold water
6 cups vegetable stock
fresh ground pepper
1 cup grated asiago or parmesan cheese
1 tablespoon chopped fresh thyme or parsley

Lightly coat a casserole dish with oil and place a thin layer of potatoes along the bottom. Sprinkle with freshly cracked pepper and layer on more potatoes until you have used up approximately half.

Saute the onion in oil for about 10 to 15 minutes until golden and starting to carmelize. Stir in the red wine and reduce liquid by half. Add in vegetable stock and cornstarch and stir until mixture thickens. The sauce should be the consistency of a thin gravy. Pour half of the sauce over the first two layers of potatoes. Layer on the remaining potatoes, sprinkling with fresh cracked pepper. Pour the remaining sauce over the potatoes.

Sprinkle with herbs and bake covered at 400F for 30 minutes. After 30 minutes, remove cover and bake for another 10 to 15 minutes until golden brown on top.


Entry filed under: Cooking, Gluten Free. Tags: , , , , , .

Tomato Basil Sauce (taste of summer) New waffle iron!

1 Comment Add your own

  • 1. Simple tools for the kitchen « Nest and Sparkle  |  January 28, 2010 at 10:39 pm

    […] on that recently as I slowly sliced several pounds of potatoes into paper-thin rounds for scalloped potatoes one night. It wasn’t a chore; it was a delight. The slow, repetitive movement was like […]

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