Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Slices of potato folded with herbs, butter, and sour cream and then baked to a golden brown. Not your "every day" fare! Irresistibly rich and delicious, yet effortless to prepare. Comes from a vegetarian cookbook.

Ingredients Nutrition

Directions

  1. Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
  2. Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
  3. Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
  4. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
  5. Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
  6. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.
Most Helpful

4 5

We really liked this very differant potatoe recipe. I made a few changes due to necessity, for the asafetida powder, didn't have that so when I clicked on it said you could sub garlic or onion powder - I chose to use fresh garlic. We had company as I wanted something a little differant to go with the steak dinner I prepared. It was so easy, I made it early in the day, covered with foil and put into fridge until I was ready to pull it out and bake in the oven to finish off. Very cream with a nice crisp pototoe top. The only thing I might do differant next time is increase the spices, specially the tumeric for both color and spicyness but that's just a personal taste.