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