So, I finally got on the mandolin train and was looking for any good excuse to use it when I spotted the radishes in the back of the fridge. This idea started as homemade pizza, but halfway through slicing the potatoes, I just didn’t feel like having the extra carbs, so I turned it into a yummy scalloped potato dish! It’s so much fun to improvise with food, especially when it turns into something scrumptious! Enjoy!

Ingredients

8 tiny Tri-Colored Potatoes

10 small Red Radishes

2 small Tomatoes

1/2 medium Brown Onion

1/4 cup Parmesan Cheese

1/4 cup Feta Cheese

1/4 cup Beef Broth

1/4 cup Half and Half

2 tablespoons Dijon Mustard

2 tablespoons Oregano

Fresh Basil

2 tablespoons Olive Oil

Salt and Pepper

Alright, let’s get to slicing! Slice up the radishes, potatoes, tomatoes and onion about an eighth of an inch thick. Try to slice everything uniformly, so it will cook evenly. Leave the tomatoes and their juice in a separate bowl. Preheat the oven to 400 degrees. In a large bowl, toss the radishes, potatoes and onion with the olive oil, oregano and parmesan cheese, then throw it all into a baking dish and arrange it in long narrow columns length-wise. This is where I would say you should alternate, potato, radish, tomato, onion, all the way down the line, so that it looks pretty, but I was in a rush to get dinner ready for a toddler by 6 pm, so that did not happen! Ha! After haphazardly arranging the mixture in the baking dish, I gently placed the tomatoes, making sure they were tucked in between veggies, so they wouldn’t burn during cooking. In a small saute pan heat up the beef stock and half and half (or milk) on low heat, making sure not to scorch the milk, then slowly dissolve the dijon mustard into the liquid. Once the mustard has dissolved, pour the mixture over the potatoes and radishes. Add a sprinkle of salt and pepper to the top and bake for 30 minutes. At the 30 minute mark, add the feta cheese and the basil and bake for another 10 minutes. Serve and devour!