lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, February 10, 2010

Thyme Potatoes Au Gratin

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~
Thyme Potatoes Au Gratin
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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