Thyme Au Gratin Potatoes Recipes

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POTATO GRATIN WITH THYME



Potato Gratin with Thyme image

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

1 pound Yukon gold or red potatoes
1 1/2 cups grated Gruyere
1 large egg
1 cup whole milk
2 tablespoons freshly chopped thyme leaves

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.

THYME AU GRATIN POTATOES



Thyme au Gratin Potatoes image

Make and share this Thyme au Gratin Potatoes recipe from Food.com.

Provided by carolinafan

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

5 ounces finely shredded cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cream of celery soup
1/4-1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
6 medium russet potatoes, cooked,peeled and diced
1/4 cup sliced green onion
1/2 cup seasoned croutons, crushed

Steps:

  • Heat oven to 350.
  • Grease 1 1/2 quart casserole.
  • In greased casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper; mix well.
  • Stir in potatoes and onion; cover.
  • Bake at 350 for 45 minutes.
  • In small bowl, combine crushed croutons and remaining cheese.
  • Uncover casserole; sprinkle with crouton mixture.
  • Bake uncovered an additional 10 to 15 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 177, Fat 7.5, SaturatedFat 4.1, Cholesterol 19.5, Sodium 298.2, Carbohydrate 22.2, Fiber 2.6, Sugar 1.4, Protein 6

SCALLOPED POTATO GRATIN



Scalloped Potato Gratin image

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

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

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.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME



Potato Gratin With Chicken Broth, Garlic and Thyme image

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

6 garlic cloves, peeled
½ cup extra-virgin olive oil
1 ½ teaspoons dried thyme leaves
4 pounds starchy potatoes, such as russets, peeled
Salt and freshly ground black pepper
3 cups canned or cartoned chicken broth

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

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