Easy Saffron Potato Casserole

4.92 from 24 votes

Slices of potato slow-cooked in the oven with chicken stock and saffron- the most decadent of side dishes.

Course Dinner, Side Dish

Cuisine American

Keyword Potato Casserole, Potato side dish, Saffron Potatoes

Prep Time 10

Cook Time 40

steeping time 5

Total Time 55

Servings servings

Calories 222

2 tablespoons olive oil
2 cloves garlic minced
1½ cups chicken stock
½ teaspoon saffron threads
2 tablespoons butter melted, plus more for greasing the pan
1 tablespoon flour
fresh parsley a good handful, chopped
2 pounds potatoes (russet or any favorite potato of your choice) peeled & sliced
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Grease a casserole dish with butter.
In a saucepan, heat the oil and cook the garlic until it just starts to brown. Add the stock, add the saffron, and simmer for 5 minutes.
In a small bowl, mix flour and butter until smooth then add to the stock and mix over high heat and bring to a boil to thicken.
Taste the sauce and season with salt and pepper to taste; add the parsley, remove from the heat and set aside.
Slice the potatoes into thin, evenly sized slices, and add them to the casserole dish in layers (seasoning with salt and pepper in between layers). Pour the stock evenly over the potatoes. Bake for 30 to 40 minutes or until the potatoes are tender and the top is golden brown. Serve hot.

When adding a flour mixture to thicken, it must come to a boil in order to thicken the sauce. Stir well and bring to a boil.
Always ensure your potatoes are sliced into similar thicknesses to enable an even cook.