Herbs & Superfoods - - Favourite Herb Recipes -

Herbs re­ally come into their own when com­bined with the milder flavour of pota­toes. Try these scal­loped pota­toes with feta, gar­lic and rose­mary.

In­gre­di­ents • 1.5kg ’Agria’ or other bak­ing pota­toes • 150g crumbly feta cheese • 4-5 gar­lic cloves, finely sliced • 1 ta­ble­spoon rose­mary leaves, finely chopped • 1 cup chicken or veg­etable stock • freshly ground black pep­per • 2 tea­spoons whole rose­mary leaves, ex­tra

Pre­heat oven to 200°C. Grease a shal­low bak­ing dish. Scrub pota­toes and slice thinly. Layer one-third of the potato over the base of the dish. Lightly sprin­kle with half the feta, gar­lic and chopped rose­mary. Add an­other layer of pota­toes, the re­main­ing feta, gar­lic and chopped rose­mary, fin­ish­ing off with a neatly ar­ranged layer of potato slices. Pour in the stock. Sea­son with black pep­per. Scat­ter the whole rose­mary leaves on top. Cover with foil. Bake for 30 min­utes un­til the pota­toes are ten­der. Re­move foil and cook for an­other 30 min­utes un­til golden brown.

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