Lemon Thyme Potatoes au Gratin- #SundaySupper

• Vegetarian
• Gluten free

• Produce

  • 2 lbs 1/2-3 russet potatoes
  • 4 cloves Garlic
  • 1 Lemon, Juice of
  • 1 Lemon, Zest of
  • 1 tbsp Thyme, fresh

• Condiments

  • 2 drops Hot sauce

• Baking & Spices

  • 1 Pepper
  • 2 tsp Salt

• Dairy

  • 1 cups 1/2 heavy cream
  • 2 tbsp Butter
  • 4 oz Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup 1/2 white wine

Found on vintagekitty.com

Description

Directions

• 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 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.