Monday, November 12, 2012

Sliced Potato Casserole

My sons love potatoes in just about every way you can cook them and one of their favorites is this recipe.  It's been adapted from and comes from the great Southern cook, Edna Lewis.  It is very much like scalloped potatoes minus all the cream.  I added in some Garlic and Parmesan to jazz it up and this dish has been such a big hit that it is requested weekly.  It is a wonderful side dish to all kinds of meat dishes and is a good "make and pretty much forget" dish that cooks in the oven while you are doing everything else.  It is such a loved dish now that it will be one of the sides for Thanksgiving instead of mashed potatoes. And it is one of the most requested recipes when I serve it.

Sliced Potato Casserole

4 large Russet Potatoes (about 4 pounds)
1 stick of unsalted butter, melted
1 cup of chicken broth
1/2 teaspoon salt
1 teaspoon Garlic Powder
1/2 cup Parmesan Cheese

Preheat oven to 425 degrees.  Peel the potatoes and slice as thinly as you can.  Put them in an 11 x 17 inch  Pyrex baking dish.  Toss with melted butter and garlic powder and salt.  Pat down evenly and pour chicken broth over the potatoes.  Cover with aluminum foil and place in the oven.  Bake for 30 minutes and remove the aluminum foil and bake for an additional 35 - 40 minutes until potatoes are lightly browned.  Remove from oven and sprinkle on Parmesan Cheese.  Put pan back in the oven and cook for an additional 15 minutes until golden brown.

Five Element Analysis

Potatoes are clearly from the Earth Element so this is a great dish to serve whenever you need an Earthy side dish.  The butter and salt add some of the Water Element and the garlic powder and Parmesan Cheese contribute some of the Metal Element. The chicken broth brings in some of the Wood Element so serving this with a Fire meat like lamb as we did makes the meal more balanced along with some more vegetahles. 

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