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.
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