 | I cannot get enough potatoes au gratin. As I kid, I despised them. I refused to eat them and I am not quite sure why. I am always on the lookout for ways to make them and I found this one while I had some extra fresh thyme in our refrigerator. The thyme flavor was amazing in this dish. These are decadently delicious! I used to have to rely on Melissa d'Arabian's potato gratin cups for a weeknight meal in order to have them on the table in time, but now that I am staying home, dinner prep can take hours and it doesn't matter~ |
printable recipe
1.5 cups whipping cream
1 large clove garlic, minced
1 Tbsp. butter, softened
2 lb. red potatoes, peeled and thinly sliced
2 oz. Parmesan cheese, grated
1 Tbsp. snipped fresh thyme
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
Generously butter 2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes.
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