2. Preheat the oven to 375 F. Butter a large, shallow casserole and make a layer of potatoes. Scatter a few ginger slices over them, if using, dot with butter, season with salt and pepper, and drizzle some of the syrup on top. Repeat until all the potatoes are used. Dot the last layer with butter and pour in the juice. Cover with aluminum foil and bake for one hour. If the oven is being used for other things and is set at a lower temperature, simply bake them longer.
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
Deborah Madison is a chef, writer and cooking teacher. She is the founding chef of Greens Restaurant in San Francisco. She is the author of several books, including Seasonal Fruit Desserts from Orchard, Farm and Market, Vegetarian Cooking for Everyone and Local Flavors, Cooking and Eating from America’s Farmers Markets. Her writing has appeared in publications such as Gourmet, Saveur, Orion and Culinate.com. She has received the M.F.K. Fisher Award, the IACP’s Julia Child Cookbook of the Year award, and three James Beard awards.