Ingredients
8 medium potatoes, peeled and sliced (medium)
1 tablespoon olive oil
1/4 teaspoon asafetida powder (Hing)
1/2 teaspoon dried rosemary, ground
1/4 teaspoon black pepper, fresh ground
1/2 teaspoon turmeric
2 1/2 cups light sour cream
1 tablespoon butter, melted
1 teaspoon salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons fresh parsley, chopped
Directions
1Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
2Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
3Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
4Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
5Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
6Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.
8 medium potatoes, peeled and sliced (medium)
1 tablespoon olive oil
1/4 teaspoon asafetida powder (Hing)
1/2 teaspoon dried rosemary, ground
1/4 teaspoon black pepper, fresh ground
1/2 teaspoon turmeric
2 1/2 cups light sour cream
1 tablespoon butter, melted
1 teaspoon salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons fresh parsley, chopped
Directions
1Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
2Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
3Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
4Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
5Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
6Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.
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