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Saffron Scalloped Potatoes
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- 3 tablespoons butter or margarine
- 1/8 teaspoon saffron threads (about 4–5threads)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons flour
- 3 cups milk
- 2 pounds potatoes (6 medium potatoes), sliced thin (about 5 cups)
Melt the butter or margarine in a saucepan over low heat. Crush the saffron threads into the butter as it melts, then add the salt, pepper and flour, and mix well. Cook and stir the mixture over low heat until smooth and bubbly.
Remove from heat and add the milk, then increase the heat to medium and return the pan to the heat. Cook, stirring constantly until the mixture comes to a boil. Remove from the heat again and set aside.
Place a layer of sliced potatoes in a greased 8-by-8-by-2-inch casserole or baking dish. Top the potatoes with about a quarter of the saffron sauce then another layer of potatoes and more sauce. Repeat until you have used up the potatoes and sauce. Bake for about 90 minutes, or until the potatoes are tender and the sauce is bubbly and browned on top. Allow to cool for 5–10 minutes before serving.
Recipe courtesy of Lucky Peach magazine