Red skin potatoes are incredibly versatile but largely unappreciated. They can be tossed in salads, be roasted alongside meat or star in their very own casserole. This red skin potato and thyme casserole recipe highlights the inherent sweetness of this miniature potato and pairs it with the sumptuous aromas and textures of thyme, mustard and cream. Enjoy as either the main or side dish indulgence.
You could very well sub in white potatoes, sweet potatoes or celery root for red skin potatoes. To lighten up on the cream or turn the recipe vegan, nix the heavy cream and instead use coconut milk and opt for a vegan cheese in place of Gruyere. You can also play with the fresh herbs and tailor the casserole recipe to your complete fancy. Enjoy
Red Skin Potato and Thyme Casserole Recipe
- 1 cup vegetable broth (low salt)
- 2 cups heavy cream
- 1.5-2 pounds red potatoes, sliced into 1/2-inch thick slices
- 2 tablespoons mustard
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
- 1 cup finely grated Gruyere cheese
Preheat the oven to 350 degrees Fahrenheit. In a large pot, bring vegetable broth and cream to a boil and then reduce heat to a simmer. Add the red potatoes and continue to cook until tender - about 30 minutes.
From the Organic Authority Files
Remove from the pot from the head and remove the sweet potatoes with a slotted spoon. Let the potatoes cool for a bit so they are easy to handle. Cut each into 1/4-inch thick slices.
In an ungreased baking dish, layer the red potatoes so that they slightly overlap. Sprinkle with the fresh thyme.
Bring the remaining liquid to a boil and add the mustard, salt and pepper, stirring constantly. Stir and let thicken for a few minutes and then pour the mixture evenly over the red potatoes. Sprinkle the cheese evenly atop the casserole, covering the potatoes completely.
Bake for 40 minutes, or until the liquid is bubbling and the cheese has turned slightly brown.
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Photo Credit: Reya Veltman