Prep 20 mins
Cook 40 mins
This is a really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" cookbook. It says that you can assemble them ahead and then pop them in the oven before serving. Would be a different way to eat potatoes!
- Peel and slice the potatoes thinly.
- Preheat the oven to 375 degrees.
- Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
- Overlap the slices.
- Pour the vermouth over the potatoes.
- Sprinkle with salt and pepper.
- Dot with butter.
- Bake them, uncovered, for 30 to 40 minutes or until they are tender.
I made these for dinner. They were OK, but not great. Not worth the cost of the vermouth. I would rathr have the pure potato with butter, salt and pepper. I used a mandolin to slice at about 1/16-1/8" and cooked them for 30 minutes in a silicone pan. The potatoes did not stick to the bottom or each other.
I really like the flavor that the vermouth gives to these potatoes. After reading th other review, I increased the butter to 1/2 cup and melted it and poured it over the top. I baked them in stone ware and they came out with a roasted texture. Thanks, Ladypit!
this did not turn out quite as i expected. i thought it would result in 1 large potato cake. i had to cook this for an hour and the potatoes didn't stick together, they were like oven baked chips. i wonder if buttering the layers would help it be more cohesive. the potatoes did have a faint vermouth flavor, which was nice.