Last week I ordered a Wolfgang Puck rice cooker from the Home Shopping Network, and when it arrived I realized I had no rice in the house!
But I had also ordered the Rice Cooker Creations cookbook, which offers many non-rice recipes. I adapted the Scalloped Potato recipe and came up with this one. It was delicious!
2 tbs butter
1 scallion, diced small
3 garlic cloves, diced
7 medium potatoes, cubed (about 2 inch cubes)
4 sprigs fresh lemon thyme
salt and pepper to taste
1/2 cup chicken broth
1/2 cup heavy cream
a dash of nutmeg
2/3 cup grated Swiss cheese
1/3 cup shredded Italian cheese blend
1/2 cup Parmesan
Put the butter in the rice cooker and push "COOK". Let the butter melt for one minute. Add garlic and scallion and COOK for 3 minutes.
Add potatoes, salt, pepper, lemon thyme, and chicken broth, and COOK for 15 minutes.
Add remaining ingredients (except Parmesan) and COOK. The rice cooker will switch to WARM in about 8-10 minutes. Let the scalloped potatoes rest on WARM for 10 or 15 minutes.
Top individual portions with Parmesan. Serves 5 or 6.
This week, Weekend Herb Blogging is hosted by Coffee and Vanilla. Rules for Weekend Herb Blogging are here.
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2 comments:
Thank you for your entry for WHB :)
Margot
Very innovative to use a rice cooker to cook this type of dish!
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