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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 7 |
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Slices of potato folded with herbs, butter, and sour cream and then baked to a golden brown. Not your every day fare! Irresistibly rich and delicious, yet effortless to prepare. Comes from a vegetarian cookbook. Ingredients:
8 medium potatoes, peeled and sliced (medium) |
1 tablespoon olive oil |
1/4 teaspoon asafetida powder |
1/2 teaspoon dried rosemary, ground |
1/4 teaspoon black pepper, fresh ground |
1/2 teaspoon turmeric |
2 1/2 cups light sour cream |
1 tablespoon butter, melted |
1 teaspoon salt |
1/2 cup water |
1 teaspoon sweet paprika |
2 tablespoons fresh parsley, chopped |
Directions:
1. Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
2. Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
3. Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
4. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
5. Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
6. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.
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