(enough for 6 persons, cooking time: 50-60 mins)

Ingredients

• 8 medium potatoes, boiled, peeled and sliced into 0.5 cm (1/4-inch) disks
• 1 tablespoon (20 ml) olive oil
• 1 tablespoon (20 ml) melted butter
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) ground dried rosemary
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 teaspoon ( 2 ml) turmeric
• 3 cups (750 ml) sour cream
• 2 teaspoons (10 ml) salt
• 1/2 cup (125 ml) water
• 1 teaspoon (5 ml) sweet paprika
• 2 tablespoons (40 ml) chopped fresh parsley

Procedure

1. Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Drain, peel and slice them.
2. Add the olive oil and butter to a medium saucepan, over moderate heat and when hot, add the asafoetida. Saute momentarily; add the rosemary, black pepper, and turmeric and stir briefly. Add the sour cream, salt, and water. Whisk it into a smooth sauce and remove from the heat.
3. Pour the mixture into a baking dish with potatoes, sprinkle with paprika, and place in the top of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.

Note: In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.