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| Lemon and Thyme Potato Gratin |
| Lemon zest gives this dish real lemon flavor without making the milk curdle. |
| 2 tablespoons unsalted butter, plus more melted for pan |
| 2 pounds Yukon gold potatoes, peeled and sliced very thinly |
| 2 teaspoons chopped fresh thyme |
| 1/8 teaspoon freshly grated nutmeg |
| Zest of 1 lemon, finely chopped |
| Salt and freshly ground black pepper |
| 1. Heat oven to 400° with rack in center. Place a baking sheet on rack below to catch any drips |
| from gratin. Brush a 10-by-5 1/2-inch gratin dish with melted butter. |
| 2. 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 milk 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. |
| 3. 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°), covered with aluminum foil for up to 1 hour. |
| Photograph by: Dana Gallagher |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated