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TWO POTATO SCALLOP

sarahsarah

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.


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servings:
Makes 6 servings
Time:
total time:
2 hr

Save this recipe 3
Save this recipe 3
servings:
Makes 6 servings
Time:
total time:
2 hr

Ingredients

  • 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
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directions

  • 1

    Mix together the potatoes, garlic, cheese, salt, pepper and thyme.

  • 2

    Transfer to an 8 inch square or 11 x 17 inch baking dish sprayed with non-stick oil.

  • 3

    Pour in the stock.

  • 4

    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.


Recipe Notes

Edit note

(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.


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