vegetable - potatoes, scalloped potatoes
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Scalloped Potatoes Vanomon
These are the quickest scalloped potatoes you will ever make - and the tastiest too!
serves 2 well or 4 with other side dishes
preheat oven to 200°, bake 15-20 minutes
2 medium sized russet or similar potatoes (+- 500 g.)
1 sm. onion
1 lg. garlic clove
salt, pepper
125 ml. Soya cream, evaporated milk or cream
1 double recipe Vanomon Sauce
Set a medium sized pot to boil - add 1 t. salt. Quarter the onion and cut the garlic clove in half and add to the salted water. Allow to boil a few minutes.
Peel the potatoes and slice about 1/2 cm. thick. Drop into the boiling water and parboil for 2 minutes. Remove, drain and discard the onion and garlic.
Make the Vanomon Sauce and blend with the 125 ml. Soya cream, evaporated milk or cream called for in this recipe. Place a little on the bottom of a rectangular baking dish. Arrange half the potato slices in a layer and spoon over half of the remaining sauce. Repeat with the rest of the potatoes and sauce.
Bake for 15 to 20 minutes.
Variation: turn this into a gratin dish by adding a layer of grated mild cheese or Emmentaler for the last 10 minutes of baking time. Use about 50 g. of cheese or about small handful.
Note: this dish is perfect served with Fill-Fill Aubergine al Andalous. In this case, reserve 60 ml. of the double recipe of Vanomon Sauce to mix with the filling for the aubergines.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant