These warm potatoes cooked in a vegetable gravy, give a familiar homely flavor taking you back to childhood meals and Christmas roasts. A perfect comfort food, this dish does well at a dinner party or with roasted vegetables during a snow storm.
Yield: 4-6 servings. Wheat-free and soy-free.Ingredients Olive oil for coating the baking dish (sparingly) 2 pounds yellow potatoes, peeled and thinly sliced 2 cups of vegetable stock 4 cloves of pressed and minced garlic 2 fresh sage leaves 2 bay leaves 1 teaspoon dried tarragon 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/4 teaspoon freshly ground pepper Salt to taste 2 tablespoons olive oil, divided. Preheat oven to 220°C (425°F) Lightly oil a 2 1/2 liter baking dish.
Layer the potatoes in the dish and set aside.
In a saucepan, combine the stock, garlic, sage, bay leaves, tarragon, thyme, rosemary and pepper. Add salt to taste. Bring to boil over a high heat, then immediately remove the pan from the stove. Cover and let stand for at least 30 minutes.
Discard the sage and bay leaves and pour the herbed broth over the potatoes. The potatoes will not be completely covered by the liquid. Brush the tops of the exposed potatoes with 1 tablespoon of oil.
Bake uncovered for 20 minutes. Remove the dish from the oven and turn the potatoes over pressing down gently to immerse them as much as possible in the liquid, Brush the tops with the remaining oil.
Return to the oven and bake for 20-30 minutes more or until the potatoes are tender, the liquids are reduced and the top is nicely browned. Serve at once to whet mouths and applause.
I got this recipe from the 30-day vegan by Colleen Patrick-Goudreau. It was an instant hit in my house.