Okay, this post was not planned but I decided you may enjoy this recipe as much as I did. This recipe is heart healthy, easy to interchange the ingredients, and still full of flavor. Gourmet Gardens Herbs will provide most of the fabulous flavors that are mixed throughout the dish. Who wants a hearty helping of some Farmers Market Potatoes Gratin?
My brain is on overload these days, but heck, I’m not complaining. My third romance book will be published on August 12th, YAY! Plus, I’m currently writing my fourth book. This book is the first of a new series, and I adore this series already. Also, I have two fun sponsored posts that will go up next week. So food blogger/romance author hard at work just for you!
When I started throwing this recipe together, it just sounded fun. As it was cooking, I realized it was a recipe that should be shared. It really is easy to put together, but the cook time is long. My new addition to my diet is low salt. So for this recipe I used more herbs than salt. The Gourmet Garden Herbs Thai Paste provides some serious flavor enhancement.
Here are a few other recipes that share my love for Gourmet Gardens: Farmers Market Herbed Potato Salad, Fiesta Summer Salad, Herbed Veggie Risotto with Browned Butter Mushroom Sauce.
Congrats to Jeffery Lammers for winning the Graeter’s voucher for two pints of ice cream! Did you miss the fun Graeter’s Ice Cream post, check out my Bourbon Cherry Chocolate Chip Ice Cream Sandwich post!
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
Preheat oven to 350 degrees F. Butter inside of small casserole dish (about 7 inches around.)
In prepared casserole dish, add potatoes, corn, bell peppers, jalapeño, mushrooms.
In small bowl, mix together almond milk, garlic, basil, cilantro, and Thai paste.
Add milk mixture to potatoes and vegetables.
Bake for about 1 1/2 hours.
Turn off oven, and let casserole sit in oven for another 1/2 hour to settle, while continuing to cook.