It’s Friday AND it’s Halloween weekend! It is bittersweet for me. On the one hand, it means that it is time to carve pumpkins, hand out candy, eat candy, and watch the Ghost Hunters Live investigation. And on the other hand, it means that after Monday, I have to take down the Halloween decorations. Where did October go?!!

Today I bring you another great recipe from my bridal shower book! This recipe for herb-scalloped potatoes comes to you from my B.F.F., Crystal! Crystal and I have been friends since we were freshmen in high school. She was my maid-of-honor and I am so excited because she is getting married in January and I get to be her matron-of-honor! I don’t eat potatoes very often because of the carbs, but these potatoes sounded too good to pass up! They are a little time consuming to put together (it took me almost 30 minutes to prepare), so if you are going to make them, make sure to plan ahead! These scalloped potatoes are really flavorful with all of the herbs and are much healthier than their cheesy cousin!

Herb-Scalloped Potatoes

Serves 4-6

Ingredient:

– 3 average-sized potatoes (I used Idaho), scrubbed and sliced into 1/8-inch disks

– 1 can chicken or vegetable broth

– 1/2 cup skim milk

– 1-2 tbs. olive oil

– 3 garlic cloves, minced

– 3 tbs. flour

– 1/2 tsp. dried thyme

– 1/2 tsp. dried basil

– 1/4 tsp. dried rosemary

– 1/4 tsp. paprika

– 1/2 tsp. salt

– several pinches of black pepper

Directions:

1. Preheat oven to 400 degrees. Lightly grease (or spray with non-stick spray) a 9 x 13-inch baking dish. Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first overlapping them a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.

2. Pour about 3/4 of a cup of the broth over the potatoes, reserving the rest for later. Pour the milk and drizzle the olive oil over the potatoes, making sure to coat each one (I think I needed 1 1/2 tbs. of the oil).

3. Scatter the minced garlic over everything and then sprinkle 2 tbs. of the flour over all of the potatoes. Drizzle as much of the remaining broth as you need in order to moisten all of the flour (avoid washing away the flour when you pour the broth). Sprinkle the last tbs. of flour, the herbs, paprika, salt and pepper. Cover loosely with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes.

Notes:
– To make these potatoes vegan-friendly, use vegetable broth and unsweetened soy milk.
– If you aren’t too worried about salt, you may want to add just a pinch more than a 1/2 tsp. I don’t usually like for things to be too salty, but I needed just a tiny pinch more salt :)

Related posts:

Cheddar and Gruyère Scalloped Potatoes Gratin Buttermilk Herb Potato Salad Lemon Herb Potato Salad Rosemary Roasted Potatoes