Thursday, April 24, 2008

Weekend Herb Blogging: Rice Cooker Thyme and Swiss Scalloped Potatoes


















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.







2 comments:

Coffee & Vanilla said...

Thank you for your entry for WHB :)
Margot

Kalyn said...

Very innovative to use a rice cooker to cook this type of dish!