Marigold Scalloped Potatoes

I garden in service of my cooking, so I don't usually give space or attention to plants I can't eat.  I made an indulgent exception this year and planted two boxes of annual flowers, including marigolds.  Well, as it turns out, you CAN eat marigolds!  Who knew!

Well, I've seen Monsoon Wedding so I sort of knew that marigolds were edible, but I'd never considered cooking with them until I ran across a recipe for marigold-sauced cauliflower.  Marigolds can evidently be dried and used as a saffron substitute, mostly for their coloring properties though they do have a lightly floral, slightly spicy flavor quality as well (I went outside and nibbled on one just to check). 



Citrus Garlic Roasted Chicken, with Marigold Scalloped
Potatoes and cucumbers

The following cheese sauce can be made ahead and frozen, if desired, for later use with any number of vegetables.  You could probably even fold veggies like broccoli or cauliflower into the sauce before freezing for a totally made-ahead veggie casserole.  Or you can use the sauce for scalloped potatoes, as follows, which can be made ahead and fridged for same-day or next-day cooking.

For a more spectacular presentation, don't chop the marigold petals.  Scatter them whole in between layers of potatoes.

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