Recipe: Herbed Potato Bake

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Recipe: Herbed Potato Bake

Ingredients

3 lbs red skinned new potatoes
1 L vegetable or chicken stock (no sodium)
½ cup white wine
½ cup unsalted butter
½ cup AP flour
2 tbsp dijon mustard
1 tbsp grainy mustard
½ tbsp freshly chopped parsley
½ tbsp freshly chopped chives
½ tbsp freshly chopped tarragon
½ tbsp freshly picked thyme

Topping:
½ cup finely chopped walnuts
1 cup fresh breadcrumbs
½ tbsp freshly chopped parsley
½ tbsp freshly chopped chives
½ tbsp freshly chopped thyme
½ tbsp freshly chopped tarragon
¼ cup extra virgin olive oil
salt (to taste)
pepper (to taste)

Preparation

Potatoes
Starting in cold salted water cook potatoes on medium high heat until tender, 20 minutes. Let cool and slice in half. Can do the day before.

Sauce (Veloute)
In a saucepan melt butter on medium heat.  Stir in flour and cook for 3-5 minutes stirring constantly. Add mustard. Slowly pour in stock while constantly whisking. Add white whine and stir until thickened, 5 minutes. Set aside.

Topping
Mix all ingredients for topping together in a bowl.

Assembly
Add potatoes to  9 x 13 baking dish, add sauce and gently toss. Sprinkle on topping. Bake in oven at 375 for 20 minutes, broil for 2-3 minutes to get a crispy topping.

Servings: Serves 8

Nutritional Info.

approx. Per Serving

 

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