TWO POTATO SCALLOPsarah
A vegetable side from ANNE LINDSAY’S ’NEW LIGHT COOKING’. It is easy to make, and is a delicious rethink of a classic recipe. Home made stock is the best, but in lieu of being a super hero, use a favorite alternative broth. A variation, also superb and a little different, is to combine yukon gold potatoes and fennel. Leftovers are excellent with scrambled eggs for breakfast or brunch.
- total time:
- 2 hr
- about 2-3 sweet potatoes thinly sliced
- about 2-3 yukon gold potatoes thinly sliced
- 2 garlic cloves
- 1/3 cup freshly grated parmesan cheese
- 2 tbsp flour
- 1/4 tsp each of salt, pepper and thyme
- 1 1/2 chicken or vegetable stock
Mix together the potatoes, garlic, cheese, salt, pepper and thyme.
Transfer to an 8 inch square or 11 x 17 inch baking dish sprayed with non-stick oil.
Pour in the stock.
Cover with foil and bake at 350 degrees for 50 minutes; then uncover and bake for 30-40 minutes longer until golden brown and potatoes are tender.
(We must celebrate our Canadian writers and Anne is of course international now!) Sue I called out to my mom for vegies as our friends are clearly treats types! Great she sent in an Anne special! Oh Canada.
Source: Anne Lindsay who is one of Janet Dey's best friends!