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Scalloped Potatoes |
| How local is this dish? |
Totally local |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This is a wonderful, rich, savory dish. If you don't have your own vegetable broth, you can substitute water or add a bit of (non-local) vegetable bouillon. |
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Ingredients : |
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2 T. unsalted butter
1 medium onion, chopped
2 garlic cloves, chopped
1 T. chopped fresh thyme (or 1/2 t. dried thyme)
1 1/4 t. salt
1/4 t. pepper
5 medium potatoes, peeled and sliced thin (1/4")
1 c. vegetable broth
1 c. heavy cream
4 oz. (1 c.) grated cheddar cheese |
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| How to Prepare : |
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| Preheat oven to 425 degrees. Melt butter in a large cast iron saucepan, add onion and cook until soft and lightly browned, stirring occasionally. Add spices, saute 30 seconds, then add potatoes, cream, and broth. Bring to a simmer (make sure potatoes are submerged in liquid), then lower heat and cover, cooking on low for 10 minutes. Remove cover and sprinkle with grated cheese, transfer to the oven (pan must be oven-proof, or transfer to a pyrex pan), and bake until top is browned, approximately 15 minutes. Let cool 10 minutes before serving. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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