Recipe: Herbed Scalloped Potatoes Provencal Style (using broth, no dairy)

HERBED SCALLOPED POTATOES PROVENCAL STYLE

"Scalloped potatoes always seem special. It's hart to believe that this creamy Provencal-style variation of the famous pommes de terre Dauphinoises is made with not one drop of milk or cheese."

1 3/4 cups vegetable broth (homemade or low-sodium canned)
4 cloves garlic, crushed
2 large fresh sage leaves
2 large bay leaves
6 black peppercorns
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme leaves
Salt, to taste
2 pounds russet potatoes, peeled, cut into 1/8-inch thick slices
2 tablespoons extra-virgin olive oil, divided use

Combine the broth, garlic, sage, bay leaves, peppercorns, rosemary, thyme and salt in small saucepan; bring to a boil over high heat. Immediately remove the pan from the heat. Cover and let stand for 30 minutes to 1 hour.*

Preheat the oven to 425 degrees F. Lightly grease a shallow 2 1/2-quart baking dish.

Arrange the potatoes as flatly as possible in the dish. Strain the herbed broth over the potatoes, discarding the solids. (The potatoes will not be completely covered by the liquid.) Drizzle tops of the exposed potatoes with 1 tablespoon of the olive oil.

Bake, uncovered, for 20 minutes.

Remove the dish from the oven. Using a wide spatula, turn the potatoes over, pressing down gently to immerse them as much as possible in the liquid. Drizzle the tops of the exposed potatoes with the remaining 1 tablespoon of olive oil.

Return to the oven and bake, uncovered, 20 to 25 minutes, or until potatoes are tender, the liquids are reduced, and the top is nicely browned. (The liquid in the baking dish should be of a creamy consistency. If the potatoes are done but too much liquid remains, remove some with a bulb baster.)

Serve at once.

*ADVANCE PREPARATION:
The herbed broth mixture can be strained into a container and stored, covered, in the refrigerator for 2 or 3 days before completing the dish.

Makes 4 servings

Nutrition information per serving: Calories 168, Protein 7g, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 27g, Dietary Fiber 5g, Sodium 161mg

Source: The Mediterranean Kitchen by Donna Klein