Lemon Thyme Potatoes au Gratin- #SundaySupper
This gluten free, lemony bake updates the classic potatoes au gratin while preserving all the class!
Lemon, Parmesan Cheese, Potato, Thyme
or chicken stock
Juice of one lemon
Zest of one lemon
Pepper to taste
Peel potatoes and slice into very thin rounds.
As you get done each potato, place it in a bowl of water to prevent browning.
Butter a shallow baking dish or cast iron skillet and preheat oven to 375F.
Place remaining butter in a skillet and place over medium-high heat.
Sauté garlic until fragrant and golden.
Add white wine, heavy cream, hot sauce and salt to the pan and bring to a simmer.
Reduce liquid by one-third then turn down to low and add lemon juice, zest and thyme.
Season with pepper to taste and set aside.
Drain potatoes and place in baking dish, overlapping, one layer at a time.
Cover each layer with a little sauce and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Uncover and bake for another 35-65 minutes or until potatoes are fork tender and golden brown.
Remove from oven and let stand for 10-15 minutes before slicing.
Time to bake the potatoes depends on how thickly the potatoes are layered.
For reference, we used a 10 inch cast iron skillet.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com