Creamy Aceto Balsamico Potatoes
Makes 4 Servings Excellent complement for roasted meats or grilled fish. You can prepare ahead of time and reheat.
1 ½ lbs potatoes, you can use a gold potatoes, such as Yukon Golds
peel, and cut into ¼ inch thick slices
3 tablespoons unsalted butter
1 cup milk
1 bay leaf
¼ cup fresh grated Parmigiano-Reggiano cheese
1 tablespoon Aceto-Balsamico vinegar from Modena
salt and pepper to taste
Preheat oven to 375 degrees.
Lightly oil a 2 quart glass casserole dish with canola oil.
Arrange in a layer, (in the casserole dish) half of the sliced potatoes.
Place small dots of 1 ½ tablespoons of butter on top of layer of potato slices.
Season with salt and pepper.
Make another layer of potatoes on top, with remaining potato slices.
Dot with remaining softened butter, 1 ½ tablespoons.
Season again with salt and pepper.
Pour milk into small saucepan and add bay leaf.
Keep over medium heat until bubbles form around the edge of saucepan.
Remove bayleaf and pour heated milk over layered potatoes.
Cover casserole dish with glass lid or aluminum foil. Make sure foil does not touch food.
Place in oven and bake for 40 minutes or until potatoes are tender when pierced with a fork.
Remove foil or glass lid and sprinkle with Parmigiano-Reggiano cheese.
Place under broiler for 3-4 minutes until cheese is melted and golden brown.
Just before serving, drizzle balsamico over the potatoes.
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