Prep 5 mins
Cook 30 mins
From Simply Recipes -- Posted by Elise on Oct 5, 2006.
- 1 lb russet potato (scrubbed clean, cut into 1/4-inch slices)
- 1⁄4 cup butter (1/2 stick, melted)
- 1⁄4 cup dry sherry
- fresh ground black pepper
- 1 1⁄2 tablespoons flat leaf parsley (freshly chopped)
- Preheat oven to 375°F.
- Arrange potato slices in layers in a gratin dish, or pie plate, sprayed with cooking spray ~ sprinkling salt and pepper over each layer.
- Pour sherry and melted butter over the potatoes. Make sure the potatoes are well coated.
- Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top.
- Remove from oven, and sprinkle with freshly chopped parsley.
This is a very tasty recipe, but then how can you go wrong with potatoes cooked in wine and butter? I only used one russet potato as there were only 3 peeps eating them. I used freeze dried parsley since the bunch I had in the hydrator were spoiled. I think it worked out fine with the freeze dried parsley, just won't be as vibrant in the photo. I think next time I make, I'll add onions too. Made for Photo tag.
I love potatoes, and these were delicious. I used regular sherry, not cooking sherry so I added some extra salt. I tested mine after 40 minutes, and the top ones were brown, but not tender. So I covered them with foil for about 5 minutes to help get them tender. Had to use dry parsley....out of fresh right now. Loved the butter and sherry combination. The bottom two layers were especially delicious. :) Thanks for sharing!
What a delicious and really quite a simple recipe. Cut the recipe in half and followed the instructions as written. Definately a favorite of DH and am putting this into my Favorites of 2013. Thank you for posting. Made for the Sherry Forum.