Tarragon Mustard Scalloped Potatoes
Servings
4Serving size
6 ounces potatoesThis recipe can be multiplied and makes great leftovers. Multiplying this recipe should be done by using multiple pans.
Ingredients
| 1 1/2 pound Red potatoes (thinly sliced) |
| 4 cups No salt added vegetable stock |
| 2 tsp. Dijon mustard |
| 2 tsp. Olive oil |
| 2 tsp.. Unsalted butter |
| 1/4 tsp. Salt |
| 1/8 tsp., leaves Dried tarragon |
| 1 to taste Black pepper |
Instructions
Layer the sliced potatoes in a 10 inch oblong Pyrex dish.
Place the stock in a saucepan over medium high heat.
When the stock is hot, remove it from the heat and add the mustard, oil, butter, salt, tarragon and pepper.
Whisk until the butter is melted.
Pour over the potatoes and place the Pyrex in the oven.
Cook for 60 minutes. Pat the potatoes down occasionally so that they remain covered with the stock.
Increase the heat to 375°F and cook for another 30 minutes.
Remove, let cool slightly and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A similar dish is served in Spain, but we found it too rich and creamy. That is, of course, the standard of scalloped potatoes, but we wanted to make something more subtle and softer. The key seemed to be in the vegetable stock, where the slow simmering would create a lighter sauce as the potatoes soaked up the stock but gave up some potato starch.
The result is a rich sauce that is enhanced by a little bit of butter and oil. You could flavor this with any number of seasonings, but be careful not to overdo it. Tomato paste and basil would work, but use just two teaspoons of tomato paste and a half teaspoon of dried basil. As the liquid reduces during cooking, the flavor will intensify and too much of the flavorings will overwhelm the dish.
These potatoes are great served with pan seared fish or a simple grilled steak.