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.
SCALLOPED POTATO GRATIN
For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
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 BROTH AND PARMESAN
This is a simple and delicious Potato Gratin. I usually add some fresh minced herbs such as sage, thyme or parsley. I also never peel my potatoes no matter what potato dish I am making. (Except for gnocchi lol) Prep time is approximate. This is adapted from Cooks Illustrated, Nov. 1995 issue. I hope you enjoy as much as we do!
Provided by Scoutie
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to center position and heat oven to 350 degrees.
- Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes,spread dish with half the butter.
- Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, other herbs if you are using and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
- Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
- Bake for about 1 hour 15 minutes until golden brown, basting once or twice during first 45 minutes and topping with grated parmesan cheese after 45 minutes. Let rest 5 minutes and serve.
Nutrition Facts : Calories 271, Fat 8.2, SaturatedFat 4.8, Cholesterol 18.9, Sodium 430.7, Carbohydrate 42.1, Fiber 5, Sugar 2, Protein 9.4
POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 27 g, Fat 9.5 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 9.4 mg, Sugar 1.2 g
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
POTATO GRATIN WITH BACON AND THYME
Categories Milk/Cream Garlic Herb Pork Potato Side Bake Valentine's Day Casserole/Gratin Bacon Winter Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve.
- Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.
- Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes. Cool.
- Preheat oven to 400°F. Peel and thinly slice potatoes with mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.
- Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). (Can be prepared 2 hours ahead. Let stand at room temperature.) Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve.
POTATO GRATIN
So easy and beyond delicious! The bechamel sauce is velvety and decadent. You can also swap out Gruyere cheese for cheddar which will add a lovely sharpness!
Provided by KristaPowell
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat your oven to 400 degrees, grease a baking dish with some butter and set aside.
- 2) Place half of your potato slices evenly in your buttered baking dish and set aside.
- 3) In a saucepan, add the butter and let it melt over medium heat, add the flour and stir together for about 1 minute.
- 4) Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Remove the garlic and herbs once the sauce is done.
- 5) Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
- 6) Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 286, Fat 16.9, SaturatedFat 10.2, Cholesterol 55, Sodium 89.6, Carbohydrate 24.9, Fiber 2.7, Sugar 3.3, Protein 9.5
RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
- Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
- Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.
Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
SWEET POTATO AND SAUSAGE GRATIN WITH THYME
Categories Cheese Herb Side Bake Thanksgiving Sausage Leek Sweet Potato/Yam Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, place sausage in small bowl. Pour off any drippings in skillet. Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes. Pour into another bowl. Melt 2 tablespoons butter in same skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate sausage, broth mixture and leeks separately.)
- Arrange half of potatoes in 13 x 9x2-inch glass baking dish. Sprinkle with half of thyme. Season with salt and pepper. Sprinkle with 1/3 cup cheese. Top with half of leeks and all of sausage. Cover with remaining potatoes. Sprinkle with remaining thyme. Season with salt and pepper. Cover with remaining leeks. Top with remaining cheese. Pour broth over. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes. Cool slightly.
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5/5 (17)Calories 382 per servingTotal Time 2 hrs 25 mins
- 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 3- to 3-1/2-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. Makes 8 servings.
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