Food & Cooking Recipes Main Dish Recipes Casserole Recipes Lemon-and-Thyme Potato Gratin 3.5 (120) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 Lemon zest gives this potato gratin recipe real lemon flavor without making the milk curdle. Ingredients 2 tablespoons unsalted butter, plus more melted for pan 2 pounds Yukon gold potatoes, peeled and sliced very thinly 2 teaspoons chopped fresh thyme leaves ⅛ teaspoon freshly grated nutmeg Zest of 1 lemon, finely chopped (2 teaspoons) Salt and freshly ground black pepper 1 cup milk Directions Heat oven to 400 degrees 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. 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 foil. 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. Serve gratin hot, spooned out into individual servings. Rate it Print