Potatoes of the bakery! I had dinner planned tonight, and wanted to do a potato side dish beyond mashed potatoes. I thought about scalloped potatoes or a gratin, but realized I should be a bit healthier. This sounded easy and like it could work out amazingly! I wanted a bit of the creaminess of scalloped potatoes, so I subbed a cup of milk for some of the chicken broth. Also topped with a bit of parmesan cheese. For the hell of it.
4-5 small potatoes, peeled and diced THIN. I do not have a mandoline, so I just sliced very thinly and discarded the end, when I felt I might be in danger of losing fingertips
1 cup milk
1 cup water
2 tsp chicken base (better than bouillon. use however much bouillon/base it takes to make 2 cups!)
2 cloves, sliced (not minced or crushed. sliced means you can use more, subtly)
couple sprigs thyme (using them in chicken also) or whatever herbs you have on hand
couple grinds pepper
1. Preheat oven to somewhere between 325 and 400F (i started at 325 with the chicken and increased when that was done). Combine all in a saucepan Liquids should just cover potatoes. Cook until potatoes are just tender. Depends on your thickness and potato type.
2. Put potatoes into a oven safe casserole with a slotted spoon. Pour liquid in until just covered. Sprinkle with a bit of parmesan.
3. Pop in the oven uncovered for a while. Like 40 minutes? Til browned a bit and bubbly. Let rest for about 15 minutes and then slice and serve.
Should make about 6 servings.
Definitely can fill the void of scalloped potatoes.