Lemon And Thyme Potato Gratin Recipes

GREEK LEMON THYME POTATOES

Greek Lemon Thyme Potatoes image

Lemon roasted potatoes recipe from CARRIE VASIOS MULLINS at Serious Eats http://www.seriouseats.com/recipes/2011/04/greek-lemon-thyme-potatoes-recipe.html

Provided by Ken Lee

Categories Low Protein

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs yellow potatoes
1 teaspoon dried thyme
1/8 cup olive oil
1/4 cup lemon juice
salt and pepper

Steps:

Preheat oven to 375°F.
In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.

Nutrition Facts : Calories 147.1, Fat 4.7, SaturatedFat 0.7, Sodium 24.5, Carbohydrate 24.6, Fiber 3.8, Sugar 2, Protein 2.6

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

Ingredients

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.

GARLIC-THYME MASHED POTATOES

Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

Ingredients

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

Steps:

Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

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