The Goods

Recipe: Herbed Potato Bake

Instead of time-consuming scalloped potatoes, try out this delicious recipe!

Instead of time-consuming scalloped potatoes, try out this delicious recipe! You can make all components the day before, then combine and bake before your guests arrive.

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 all-purpose 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 375F for 20 minutes, broil for 2-3 minutes to get a crispy topping.

Servings: Makes 8 servings

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