Best 4 Potato Gratin With Thyme Recipes

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

POTATO GRATIN WITH THYME

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.

LEMON-AND-THYME POTATO GRATIN

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.