September 2, 2009

Scalloped Potatoes

Scalloped Potatoes

A wonderful accompaniment to any main course or "meat" dish, and especially good for the holidays! Surprisingly rich (to be a lowfat recipe), savory, sweet, and perfectly textured, these potatoes are a bit of work and a little time consuming, but they are well worth it. Typically, regular potatoes are "scalloped," but using sweet potatoes adds a unique twist. You've also got the pungent savory flavors of onions and garlic, with an herbal note of fresh thyme (sage or marjoram would be a great substitute or addition). The potatoes are simmered and then baked in a mixture of vegetable broth and milk, which creates a wonderful creamy base and almost tastes eerily like chicken broth. Finally, a heavy sprinkling of Parmesan cheese to top it all off adds that salty, earthy flavor that is a great complement to the sweetness of the potatoes and milk. The only negative of this dish was that what I thought would become more of a sauce (the broth and milk combo) got very liquidy in the end, and I think I even found some pockets of curdled milk (but don't worry, it doesn't harm the taste in any way)!

Make again? Definitely. Another possibility for the holiday table.



Scalloped Potatoes
Vegetarian Times, January 2006

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