Best 3 Lemon And Thyme Potato Gratin Recipes
Indulge in a culinary journey with our exquisite Lemon and Thyme Potato Gratin recipe, a harmonious blend of flavors that will tantalize your taste buds. This classic French dish features tender potatoes bathed in a creamy sauce infused with lemon zest, thyme, and a hint of nutmeg, creating a symphony of flavors that will leave you craving more. As you delve into the article, you'll also discover a collection of delightful recipes that showcase the versatility of potatoes, from the crispy and flavorful Twice-Baked Potatoes to the hearty and comforting Cheesy Potato Soup. Whether you're seeking a side dish to accompany your main course or a standalone meal, these recipes cater to every occasion and palate.
Let's cook with our recipes!
LEMONY POTATO GRATIN
Dauphinoise can be a bit rich, so make it lighter by mixing stock with cream. It's just as creamy and indulgent, but a little less heavy.
Provided by James Martin
Categories Side dish
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don't stick.
- Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
LEMON-AND-THYME POTATO GRATIN
Lemon zest gives this potato gratin recipe real lemon flavor without making the milk curdle.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees with rack in center. Place a baking sheet on rack below to catch any drips from gratin. Brush a 10-by-5 1/2-inch gratin dish with melted butter.
- Cover bottom of gratin dish with one-third of potato slices in an even layer. Sprinkle potatoes with one-third each of thyme, nutmeg, and lemon zest; season with salt and pepper. Dot with butter. Add a second layer, and season. Top with a third layer of neatly arranged potato slices. Pour milk over potatoes. Sprinkle with remaining third thyme, nutmeg, and lemon zest, and dot with butter. Season to taste with salt and pepper. Cover with foil.
- Bake for 40 minutes. Remove foil, and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with the tip of a knife. Serve gratin hot, spooned out into individual servings.
POTATO GRATIN WITH THYME
I love this gratin for its simplicity; just five ingredients. It's all you need, and it's a perfect companion to lamb, beef, or other roasted meats.
Provided by Ted Allen
Categories side-dish
Time 50m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
- Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
- Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
- Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.
Tips:
- Select the Right Potatoes: Choose starchy potatoes like Yukon Gold or Russet potatoes for a creamy and smooth gratin.
- Slice Potatoes Thinly and Evenly: Consistent thickness ensures even cooking and a uniform texture throughout the dish.
- Use Fresh Herbs: Fresh thyme adds a bright and aromatic flavor to the gratin. Alternatively, you can use dried thyme, but reduce the quantity to half.
- Don't Overcrowd the Pan: Place the potato slices in a single layer to prevent steaming and promote even browning.
- Add a Splash of White Wine: A small amount of dry white wine enhances the flavor and adds a touch of acidity.
- Use High-Quality Cheese: Opt for a flavorful and melty cheese like Gruyère or a combination of Gruyère and Parmesan for a rich and cheesy gratin.
- Bake Until Golden Brown: Keep an eye on the gratin and bake until the top is golden brown and bubbly, indicating that it's cooked through.
- Let it Rest: Allow the gratin to rest for a few minutes before serving to let the flavors meld and the dish set.
Conclusion:
Lemon and thyme potato gratin is a delightful and versatile side dish that complements various main courses. With its creamy, cheesy interior and crispy, golden-brown top, it's sure to be a hit at any gathering. Experiment with different herbs and cheeses to create unique flavor combinations and impress your family and friends with this classic French dish.
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