Layered potatoes from bahia de casares

6 servings

Ingredients

Quantity Ingredient
2½ pounds White or red rose potatoes; peeled
1 tablespoon Olive oil; plus extra oil
For drizzling
1 tablespoon Unsalted butter
2 larges Onions; thinly sliced
Salt; to taste
Freshly-ground black pepper; to taste
3 Garlic cloves; finely chopped
½ teaspoon Dried oregano; crumbled
½ teaspoon Dried marjoram; crumbled
6 Sprigs Fresh thyme; leaves only, finely chopped
2 cups Chicken stock; preferably homemade
1½ cup Coarsely-grated Swiss cheese; optional

Directions

In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.

Remove from the heat, drain and, when cool enough to handle, slice the potatoes ⅛-inch thick. While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and ½ teaspoon black pepper and remove from the heat.

Preheat the oven to 425 degrees. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about ¼ of the sliced onions evenly over the potatoes, then scatter a little of the garlic-herb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture. Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6245 broadcast 04-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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