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||Scalloped Potatoes with Herbs
1 Tablespoon unsalted butter
1 shallot, minced
2-3 stems each of fresh sage, thyme and rosemary
2 cups whole milk
pinch each of salt and freshly-ground pepper
2 pounds potatoes, peeled and very thinly sliced (the weight is important!)
1 teaspoon each chopped fresh sage, thyme and rosemary
1/4 cup chopped fresh flat-leaf parsley
2 Tablespoons unsalted butter, soft but not melted
Lightly butter a large flat casserole.
In a large lidded saucepan, melt butter. Stir in shallot and sauté until soft.
stems and all, so they can be easily removed.
Pour in milk and bring to a slow boil.
return to boil, reduce heat, cover and cook until potatoes are just tender.
Preheat oven to 375 degrees. Mix together chopped herbs and parsley with soft butter.
Using a fork or tongs, gently remove the herb stems.
Pour potatoes and all the liquid
into prepared casserole.
Spread evenly in pan.
Dot top of potatoes with herb butter.
Bake 30-45 minutes, until sauce is thick and casserole edges are golden brown.
potatoes to rest 5 minutes before serving.
Cover and refrigerate leftovers.
Copyright © 2014 Stefanie Samara Hamblen