Recently I made some nice jelly like Pork and Celery Top stock (or broth) which I forgot to post about. I thought it would be nice to see if it would give some scalloped potatoes a nice flavour.
First I put on the oven to heat. I then oiled a pie dish with
Olive oil and a little mustard oil.
I sliced up some kumara (sweet potato) and potatoes quite thinly – by hand since I don't have a mandolin.
I put them into the pie dish in layers, seasoning each layer with salt and Pepper as I went. There was no salt at all in the stock so I didn't have to worry about that.
I poured over the stock (in this case a thawed ice cube tray full) and added a splosh of sherry for luck.
I thought about putting cheese on the top but decided not to and just popped on a few knobs of butter.
This took under an hour to cook. Because I didn't have the oven up high the colour was a subtle golden rather than very brown.
The potatoes were tasty – and I think were enhanced by the quality home made stock.