Several weeks ago, I delivered a meal to a client. I made this Lemon Thyme Potato Gratin (which I will have to admit, I had never made before!). She called me a week later and said it was the best potato gratin they had ever had, and can I make it again for a party using her pan. It’s based on a Martha Stewart recipe. I used cream instead of milk – maybe that’s why it was so good! Unfortunately, I did not take a picture of the final product because I delivered it par baked…
Lemon & Thyme Potato Gratin
2 Tbs unsalted butter
2 lbs Yukon gold potatoes, peeled and sliced very thinly
2 tsp chopped fresh thyme
1/8 tsp freshly grated nutmeg
Zest of 1 lemon, finely chopped
Salt and freshly ground black pepper
1 cup heavy cream or milk
Heat oven to 400 degrees with rack in center. Place a baking sheet on rack below to catch any drips from gratin. Grease a 10-by-5 1/2-inch gratin dish with 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 cream over potatoes. Sprinkle with remaining third thyme, nutmeg, and lemon zest, and dot with butter. Season to taste with salt and pepper. Cover with aluminum 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. If the top of the gratin is not golden brown but potatoes are tender, heat the broiler. Place gratin under the broiler for just a few seconds to brown nicely. Serve gratin hot, spooned out into individual servings. Potato gratin will hold well in a low oven (about 200 degrees, covered with aluminum foil for up to 1 hour).