Gratin of Potatoes with Sweet Onion and Thyme
Field Guide to Herbs & Spices
Thyme’s concentrated spicy, clovelike aroma is highly adaptable and blends well with the foods of many cuisines; in fact, many chefs feel that thyme is the most indispensable herb in the kitchen. Because of thyme’s versatility, it is a foundation herb in seasoning mixes from Turkey to the Caribbean.
- 1 quart heavy cream
- 1 tablespoon finely chopped fresh thyme
- 3 pounds russet potatoes
- 1 large sweet onion
- 2 ounces grated Parmesan cheese
1Preheat the oven to 400°F. Scald heavy cream combined with thyme and salt, pepper, and nutmeg to taste.
2Peel and thinly slice russet potatoes. Peel and slice sweet onion.
3Toss the potatoes and onion with the scalded cream. Transfer to a baking dish just large enough to hold the mixture. Sprinkle Parmesan cheese over the top.
4Cover with aluminum foil and bake about 45 minutes, until the potatoes are almost soft and the mixture is bubbling. Remove the foil and bake about 15 minutes longer, until browned on top. Cool slightly before serving.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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