Name: Pommes de Terre Persillées (Parsley Potatoes)
Yield: Serves 4
Cuisine: French
Ingredients: 3 tablespoons chopped parsley; ⅔ cup light cream, or milk; salt, freshly ground pepper; 1 lb potatoes, peeled; 4 tablespoons butter; 2 fresh bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

I am always delighted to discover new recipes for potatoes. One summer, my friend and neighbor in the Ardèche, Madame Marquet, showed me how she prepares this simple dish of potatoes layered with fresh parsley and bay leaves.

Ingredients

1 lb potatoes, peeled
4 tablespoons butter
2 fresh

Method

Slice the potatoes thinly. Butter an ovenproof dish and place a bay leaf on the bottom. Cover with a layer of potatoes and sprinkle with parsley and some salt and pepper. Continue to make layers of potatoes, parsley, and seasoning, finishing with a layer of potatoes. Place the other bay leaf on top and dot with the remaining butter. Pour over the cream or milk.