Gauranga Potatoes

 

Ingredients

8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks
water
1tablespoon (20 ml) olive oil
3/4 teaspoon (3 ml) yellow asafetida powder [make sure its Ekadasi hing]
1/2 teaspoon (2 ml) ground dried rosemary
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) turmeric
3 cups (750 ml) sour cream
1 tablespoon (20 ml) melted butter
2 teaspoon (10 ml) salt
1/2 cup (125 ml) water
1 teaspoon (5 ml) sweet paprika
2 tablespoon (40 ml) chopped fresh parsley

Method :

In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.

 Boil the potato slices in lightly salted water in a 4-liter/quart saucepan until they are cooked but firm. Remove and drain.

 Add the olive oil to a medium saucepan, over moderate heat, and when hot, add the asafetida. Saute momentarily; add the rosemary, black pepper, turmeric, and stir briefly. Add the sour cream, melted butter, salt, and water. Whisk it into a smooth sauce and remove it from the heat.

 Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated (200 C/390 F) oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and offer to the lord and you can serve when it is hot.

There are many variations on this recipe. It is a rich dish and is usually best served with some simpler side dishes like salad or vegetable stir fry.