Savory, cheesy, delicious. Layers of cheese and thinly sliced potatoes get steamed in a thin sauce of Rose' wine and Dijon mustard. Easy, delectable!
*Rose' wine may be substituted with other dry white wine or chicken/vegetable stock.
Double the recipe to feed 6-8.
Notes: Olive oil is extra virgin.
DIJON & ROSE' STEAMED SCALLOPED POTATOES
Ingredients: 2 tbsp. olive oil, 2 large russet potatoes or 3 medium, 2 shallots, 1/2 cup grated Parmesan cheese, 1 1/2 cups shredded mozzarella, sea salt, black pepper, 1/2 cup Rose', 2 tbsp. Dijon mustard.
1. Prep ingredients: Preheat the oven to 400* F and grease an 8x8 baking dish with 1 tbsp. of olive oil. Wash, then slice the potatoes very thinly using a knife or mandolin. Rinse briefly with cold water and pat dry. Slice the shallots thinly and set aside.
2. Layer the potatoes: Assemble one layer of the potato slices over the bottom of the dish, slightly overlapping each one. Season with a bit of salt and pepper to taste. Sprinkle some Parmesan cheese, followed by shredded mozzarella; I used about a quarter of each. Repeat the layering--potatoes, salt, pepper, then cheeses--you should have 4 layers total, but if it looks like you will end up with 5, ration the cheese sprinkling more sparingly. Add the shallots on top of the cheese on the final layer.
3. Add the sauce and bake: Whisk the Rose' and Dijon with the remaining tablespoon of olive oil. Pour over the potatoes and around the edge of the dish. Cover tightly with foil and bake for 60-70 minutes. (Remove the foil and turn the heat to broil for 3 minutes or so to crisp up the shallots, if you like.) Serve immediately.
Ensure the potatoes cook: they must be sliced thinly and nearly translucent when you hold them up. Otherwise, they won't soften in the steam. Also, make sure your foil wrapping is tight.
Check for doneness at the 45-minute mark. Older ranges do not circulate heat the same way as new ones so the steam could evaporate more quickly. At this point, the potatoes should be fork-tender but with a little bite. If you are worried they are too firm, add a couple of tablespoons more wine or water to the dish and recover with foil.
Browning the shallots: I like the broiler for a few minutes to brown them up. This is not imperative; it tastes good either way. If using the broiler at the end makes you nervous, skip it, or brown the shallots in a skillet pan in a little oil and add to the top before serving.
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