Herb-Scalloped Potatoes


I made these to go with Sunflower Lentil Pie from Vive Le Vegan and roasted brussel sprouts. The potatoes were very nice, well cooked and the sauce that formed was very tasty. The only thing that I will change next time I make them is to mix the herbs with the liquid before pouring it over. As you can see from the photos all my herbs stayed on top of the dish so they were still pretty dry when it was cooked, I think that’s probably because I used a deeper dish than the recipe called for.

These are very simple to put together and once you’ve assembled it you just throw it in the oven for 50 minutes or thereabouts so it’s a good one for when you’re making something a little more complicated and want a different potato dish to go with it rather than just boiled, mashed or baked.

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