Check out this great recipe to infuse your dinner with some special "herbs." Aphria, one of Canada's Licensed Producer's, has provided this great video as well.
Scalloped potatoes are a delicious addition to any meal and serve as a lighter option than those with a cream-laden gratin. Garlic, onions and Parmesan cheese give this scalloped potato recipe added flavour and colour! Easy to make and great for a healthy and satisfying meal. Try it this weekend and let us know if you like the recipe!
Total duration: 1 hr 35 minutes
Prep time: 40 minutes
Cook time: 55 minutes
Yield: 6 Servings
Ingredients:
1 medium poblano chili pepper, halved and seeded
2 tablespoons cannabis butter – to make cannabis butter click here – https://aphria.ca/blog/jeff-the-420-chef-how-to-clean-your-cannabis-to-make-clean-cannabutter/
1/2 small onion, chopped
2 cloves garlic, chopped
2 teaspoons chopped fresh thyme
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated low-fat parmesan cheese
Sour cream, for topping (optional)
Instructions:
Preheat oven. Put the chili pepper cut-side down on a baking sheet and broil until the skin is browned, (for about 5 minutes). Transfer to a bowl, cover with plastic wrap and let cool (for about 5 minutes). Peel the skin off the chili under cold running water, then chop into small pieces.
Preheat the oven to 400 degrees Farenheit. Lightly butter the baking dish. Heat 2 tablespoons of cannanis butter in a large skillet over medium-high heat.
Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft (for about 5 minutes).
Add the potatoes, chicken broth, cannabis concentrate, salt, and pepper (to taste) and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, (for about 10 to 12 minutes).
Pour half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half of the roasted chili pepper and parmesan. Repeat with the remaining potato-broth mixture, chili pepper and parmesan.
Bake until bubbly and slightly golden (for about 35 minutes.)
Let stand 15 minutes before serving. Add sour cream as a topping.
Enjoy!