Monday, July 11, 2011

Pommes de Terre à la Matelote

This is a wonderful variation on the theme of the potato:

Slice washed (and peeled) potatoes in not too thin slices.
Mix with finely chopped shallots and lots of fresh parsley.
Into cookpot and cover with water, but they don't have to swim.
Cook on a rather high heat for about half an hour.
Take off the lid to reduce the "sauce".
Season with salt and pepper.

The next day turn the left-overs into a greased baking dish.
Mix in some crème fraîche.
Cover with bread crumbs and with butter dots.
Bake in 175 oven until golden.

This is even better!

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