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INGREDIENTS 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 DIRECTIONS Lightly butter a large flat casserole. In a large lidded saucepan, melt butter. Stir in shallot and sauté until soft. Add herbs, stems and all, so they can be easily removed. Pour in milk and bring to a slow boil. Add potatoes, 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. Allow potatoes to rest 5 minutes before serving. Cover and refrigerate leftovers. Copyright © 2014 Stefanie Samara Hamblen |
