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Subject: scalloped potatoes savoyarde: need herb suggestions
Newsgroups: rec.food.cooking

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From: Josh Meyer 
Date: Fri, 12 Apr 2002 05:18:17 GMT
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i envision scalloped potatoes with an herbal background, but i can't put my
finger on exactly what i want.  i like rosemary with roasted potatoes, but i
don't think that's what i want with scalloped ones.  maybe a pinch of herbes
de provence?

or, maybe it's not an herb i want but cheese.  gruyere perhaps.

anyhow, any herb suggestions?

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From: Dave Katz 
Date: Thu, 11 Apr 2002 23:54:49 -0600
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Is this anything like what you are looking for:

Ingredients:

1/2 pound shallots, peeled
2 tablespoons olive oil
2 cups heavy cream
4 to 5 Idaho potatoes, peeled, sliced thin (1/8-inch
          thick)
salt and pepper, to taste
butter

Directions:

Oil a shallow baking pan and place shallots in a single
row. Bake in 350 degrees F oven  for 30 minutes until
tender. Remove from oven and puree in food processor
until smooth.  Increase oven temperature to 375 degrees
F. Heat heavy cream and blend with shallots in
processor. Toss the Idaho Potatoes with salt and pepper.
Butter a casserole dish and cover  bottom with
approximately 1/2 cup of shallot mixture. Layer with
potatoes. Repeat until  mixture and potatoes are used up.
Cover with tin foil and bake at 375 degrees F for one
hour. Remove foil and bake another 1/2 hour. Remove
from oven, let stand 20 minutes.

It comes from:

http://www.chilipaper.com/FRecipes/Fsides/Fpotatoes/roast_shallot_savoyarde_potato.htm

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From: Josh Meyer 
Date: Fri, 12 Apr 2002 05:58:59 GMT
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Dave Katz wrote:
> Is this anything like what you are looking for:
> Ingredients:
> 1/2 pound shallots, peeled

holy moly.  dats a lotta shallots.  i love 'em though.  i'll give it a try.
thanks for the suggestion.

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From: sackv[at]uni-duesseldorf.de (Victor Sack)
Date: Fri, 12 Apr 2002 13:40:15 +0200
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Josh Meyer wrote:
> i envision scalloped potatoes with an herbal background, but i can't put my
> finger on exactly what i want.  i like rosemary with roasted potatoes, but i
> don't think that's what i want with scalloped ones.  maybe a pinch of herbes
> de provence?

People will fight over what really constitutes gratin savoyard, you
know... especially on fr.rec.cuisine...

> or, maybe it's not an herb i want but cheese.  gruyere perhaps.

Yes, if it is to become gratin Savoyard, you definitely want Gruyère (or
perhaps Beaufort or Emmental).  That, together with stock or broth
instead of milk or cream, is what actually defines this dish and sets it
apart from gratin Dauphinois (see Elizabeth David's _French Country
Cooking_ for more on this).  You also want salt, pepper and nutmeg, and
garlic to rub the gratin dish.  No herbs are used in this version.

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From: morning glory 
Date: Fri, 12 Apr 2002 14:49:17 +0100
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Josh Meyer wrote:
> anyhow, any herb suggestions?

What about chives? I use freeze dried ready chopped - but fresh would be
even better. Or if you want to be adventurous try a little lavender -
delicate fragrance.

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From: Jim Dolliver 
Date: Fri, 12 Apr 2002 23:36:34 GMT
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Here's my .02.

I like comte for the cheese and some fresh tyme.  Tyme should be in the
herbes de provence.


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