Tuesday, November 25, 2008

Thanksgiving Lemon Thyme Potato Gratin

This is a good option in case you want to veer away from the traditional mashed potato dish.  The recipe is modified from Martha Stewart Living.

6 Large Russet or Yukon Gold potatoes
3 tbsp. fresh Thyme
3 tbsp. grated lemon zest
2 cups heavy cream
3 tbsp. butter
dash of nutmeg on each layer of potatoes
salt and pepper to taste

The first thing I did was slice the potatoes through a mandolin. Then once the potatoes were sliced, I began layering the potatoes. You assemble this kind of like a lasagna. Place the potatoes, then brush with butter, add salt, pepper, lemon zest, thyme and nutmeg to each layer. Go easy on the nutmeg because it can be overpowering, actually now that i think about it, I added it to every other layer. Once you've layer everything pour the cream over the potatoes. Cover the dish with foil and bake at 400 degrees for about 45 minutes or until the potatoes are tender.


Marilyn said...

Hi Rox,
Great recipe!
I love potatoes! and creamy potatoes are my favorite!
No frijoles negros for Thanksgiving?!! =)

Joie de vivre said...

I love your "last Thanksgiving" series. You are so organized to keep these photos for a year!

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