I have to admit. I am not a root vegetable kind of guy, probably because I don't know much about them nor I have eaten them frequently. In Mexico we really don't eat that many root veggies because of the climate. Pretty much we can eat the same food year round because climate wise it is paradise. Here is different. Summer time is warm and Winter is cold and each comes with a different variety of fruits and vegetables and obviously people have learned to cook whit what they got.
The current wife likes root vegetables and gave me this book called Down to Earth (Georgeanne Brennan) and I decided to give it a try by doing a recipe that I knew I would love. Scalloped potatoes are fantastic and this recipe just makes them way (WAY) better. I prepared them with nothing else to eat but that and, believe me, it is plenty. It really doesn't need anything else buy I'm sure that can be a side dish too. We ate them and we had leftovers for another day (plus two lunches for the current wife). Try them, you'll see. Honestly a fantastic recipe. Soon, I'll try another one.
Scalloped Potatoes Layered with Anchovies
Cooking Time: 60 Minutes Makes 6 servings
1 Tbsp Butter
6 Medium sized potatoes (Yukon Gold or similar) about 2 1/2 Lb
2 Large white onions (yellow preferable)
6 Anchovy fillets in Olive oil, cut into 1/2 inch or so. Keep the oil!
2 Tbsp Fresh rosemary, finely chopped
1 1/2 Cups Heavy Cream
- The oil of the anchovies
- Parmesan cheese
1. Peel and then cut lengthwise the potatoes, French style (like French fries) into batons 1/2 inch thick and slice the onions into rounds about 1/4 of n inch thick and reserve.
2. Preheat the oven to 350˚F
3. Butter a 2 quart (medium size) baking dish that has a lid (I used my Dutch oven).
4. Arrange 1/3 of the potatoes in a layer at the bottom of the buttered dish and scatter 1/2 of the anchovies and 1/2 of the rosemary (remember to keep the oil!).
5. Now, top with a layer of onions and add some of the rosemary.
6. Add the second layer of potatoes, then the anchovies and then the rosemary and repeat the layering until the upper layer are the potatoes.
7. In a medium size bowl mix the anchovy oil with the cream and pour over the potatoes. Cover with the lid (must be tight, otherwise also use aluminum foil and then the lid).
8. Bake for 35 minutes until the potatoes are tender, then uncover and cover with parmesan cheese and bake again for an extra 15 minutes.
9. Broil for 5 to 7 minutes until some potatoes are a bit brown