PP Scalloped Potatoes with Saffron Cream
Chef: Del Sroufe
Makes: 4-6 Servings/3 c cream
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hr 5 minutes
INGREDIENTS
Saffron Cream
1 12-ounce package frozen cauliflower florets
2 cups vegetable stock
4 cloves garlic, minced
2 t granulated onion
2 t dried thyme
large pinch saffron
1/4 c toasted pine nuts
sea salt and black pepper to taste
Base
3 lbs Yukon gold or red skin potatoes, scrubbed and thinly sliced
2 medium yellow onions, thinly sliced
sea salt and black pepper to taste
1 recipe Saffron Cream (recipe above)
DIRECTIONS
Saffron Cream
Combine the vegetable stock and cauliflower in a saucepan and cook for 8 minutes until the cauliflower is tender.
Add the cauliflower and stock to a blender with the remaining ingredients and puree until smooth and creamy.
Taste for sea salt and black pepper.
Set aside for layers of potato base.
Base
Preheat the oven to 425°F.
Add the potatoes to a pot with water to cover and cook over medium heat for 5 - 6 minutes, until the potatoes are just tender. Do not overcook them since they will finish cooking in the oven.
While the potatoes cook, saute the onions over medium heat until they are lightly browned and tender, about 10 minutes.
Add half of the potatoes to a 9 × 13 baking dish. Sprinkle with sea salt and black pepper to taste.
Pour half of the Saffron Cream over the potatoes. Top with the remaining potatoes, season with sea salt and black pepper again, and spread the rest of the Saffron Cream over the potatoes.
Sprinkle the cooked onions over the sauce. Bake for 25 minutes, until bubbly.
Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.
