COOKING ON DEADLINE: Thyme and Yukon Gold Potato Gratin
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I 堅固に stand by. Here is another that I 堅固に stand by. And I 計画（する） to come up with more such recipes to 堅固に stand by because I am committed to reminding all of us why gratins are one of the best things that could ever happen to a potato, ever.
This is a rich gratin, made with all cream, no milk or even half and half. I'm not わびるing, just explaining. In general, I like my indulgent dishes flat-out indulgent, and my healthier food in the form of broiled fish, or salads. And I don't have a problem with the two 株ing a plate. This gratin, for instance, would be lovely next to a piece of roasted salmon with a peppery green salad と一緒に them.
If you have a mandolin and the inclination to use it, please do, and you will get lovely, paper-thin slices for a 蒸し暑い and elegantly stratified gratin. If not, use the slicing blade in your food 加工業者 or a sharp knife; the slices will likely not be as thin, but that's A-承認する.
This January 2017 photo shows thyme and Yukon Gold potato gratin in New York. This dish is from a recipe by Katie Workman. (Laura Agra 経由で AP)
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THYME AND YUKON GOLD POTATO GRATIN
Serves 10 to 12
Start to finish: 1 hour 30 minutes
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2 1/2 cups 激しい whipping cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
3 続けざまに猛撃するs medium Yukon Gold potatoes
1 1/2 cups shredded Gruyere cheese
2 tablespoons minced fresh thyme
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground 黒人／ボイコット pepper
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Preheat the oven to 400 F.? Butter a 9-by-13-インチ baking dish. ?
連合させる the cream, butter and garlic in a medium saucepan and bring to barely a simmer over medium high heat. 除去する from the heat. ?
While the mixture is heating, peel the potatoes and slice them very thinly.
連合させる the cheese, thyme, salt and pepper in a small bowl. Spread out half of the potatoes in the 用意が出来ている baking dish. ぱらぱら雨 with half of the cheese mixture. Repeat with the remaining potatoes, and then the remaining cheese mixture. 注ぐ the cream mixture over the potatoes, and 圧力（をかける） 負かす／撃墜する on the potatoes to make sure they are mostly 潜水するd in the liquid.
Bake on a lower rack in the oven for about 60 to 65 minutes, until the 最高の，を越す is?golden?brown, and the potatoes have 吸収するd most of the cream and are very tender; a knife should slide in easily. Let stand for 10 to 15 minutes before serving.
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栄養 （警察などへの）密告，告訴（状） per serving: 486 calories; 349 calories from fat; 39 g fat (18 g saturated; 1 g trans fats); 88 mg cholesterol; 932 mg ナトリウム; 28 g carbohydrate; 6 g 繊維; 1 g sugar; 7 g protein.
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Katie Workman has written two cookbooks 焦点（を合わせる）d on 平易な, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman/
This January 2017 photo shows thyme and Yukon Gold potato gratin in New York. This dish is from a recipe by Katie Workman. (Laura Agra 経由で AP)
