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Layered Potatoes From Bahia De Casares

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Niger Toohot05 6 servings

INGREDIENTS

2 1/2 lb White or red rose potatoes; peeled
1 tb Olive oil; plus extra oil
For drizzling
1 tb Unsalted butter
2 lg Onions; thinly sliced
Salt; to taste
Freshly-ground black pepper; to taste
3 Garlic cloves; finely chopped
1/2 ts Dried oregano; crumbled
1/2 ts Dried marjoram; crumbled
6 Sprigs Fresh thyme; leaves only, finely chopped
2 c Chicken stock; preferably homemade
1 1/2 c Coarsely-grated Swiss cheese; optional

INSTRUCTIONS

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 1/8-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 1/2 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 1/4 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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