1 tablespoon olive oil
1/2 cup dry red wine
4 green onions, including tops, thinly sliced
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
5 medium-size all-purpose potatoes, thinly sliced (1 3/4 pounds)
1/4 teaspoon black pepper
1 tablespoon grated Parmesan cheese
5 grams chopped Sea Parsley™ (5-10 grams)
1/2 cup chicken stock
OR
1/2 cup vegetable stock
OR
1/2 cup low-sodium chicken broth
Servings: 4
1. Preheat the oven to 350ºF. In a 10-inch nonstick skillet, heat the oil over moderately high heat. Stir in the green onions and potatoes and sauté, stirring constantly, for 2 minutes. Add the stock, wine, thyme, salt and pepper and cook for 2 to 3 minutes or until the liquid boils.
2. Spoon the potatoes and liquid into a lightly greased 9-inch square baking dish and cover with aluminum foil. Bake for 1 hour. Uncover, sprinkle the top with the cheeses and Sea Parsley™ and bake, uncovered, for 15 minutes more or until the potatoes are tender. Serve with a roast or fish.
1/2 cup dry red wine
4 green onions, including tops, thinly sliced
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
5 medium-size all-purpose potatoes, thinly sliced (1 3/4 pounds)
1/4 teaspoon black pepper
1 tablespoon grated Parmesan cheese
5 grams chopped Sea Parsley™ (5-10 grams)
1/2 cup chicken stock
OR
1/2 cup vegetable stock
OR
1/2 cup low-sodium chicken broth
Servings: 4
1. Preheat the oven to 350ºF. In a 10-inch nonstick skillet, heat the oil over moderately high heat. Stir in the green onions and potatoes and sauté, stirring constantly, for 2 minutes. Add the stock, wine, thyme, salt and pepper and cook for 2 to 3 minutes or until the liquid boils.
2. Spoon the potatoes and liquid into a lightly greased 9-inch square baking dish and cover with aluminum foil. Bake for 1 hour. Uncover, sprinkle the top with the cheeses and Sea Parsley™ and bake, uncovered, for 15 minutes more or until the potatoes are tender. Serve with a roast or fish.
