Dried Marjoram
Herb with Pine & Citrus Flavors
An herb in the oregano and mint family, Marjoram is a sweeter, delicate, and lighter version of its cousin. In fact, sometimes oregano is called “wild marjoram.” This tasteful herb brings an unanticipated flavor to dishes and will leave your guests guessing the mystery ingredient
Marjoram really shines in the kitchen. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do. Marjoram combines well with other seasonings and will enhance so many different dishes. Consider it a natural companion for meat dishes but don’t hesitate to use dried marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with other herbs and potatoes.
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Potato Gratin with Marjoram
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 8
- Category: Side Dishes
- Method: Oven
- Cuisine: French
Description
This dish may be on the heartier side but we don’t care! It’s so tasty and can accompany almost anything. The delicate flavor of marjoram is truly what sets this gratin apart.
Ingredients
- 1 cup freshly grated parmesan cheese
- 2 tbsp. dried MarnaMaria Marjoram
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tsp. garlic powder
- ¼ tsp. nutmeg
- 3 lbs. potatoes, thinly sliced
- 2.5 cups heavy cream
- ¾ cups water
Instructions
- Preheat oven to 350ºF.
- In a small bowl, combine the parmesan cheese, marjoram, salt, pepper, garlic powder and nutmeg.
- In a medium prepared baking dish, arrange a single layer of potatoes.
- Sprinkle an even layer of the parmesan cheese mixture evenly over the potatoes.
- Repeat the previous step with another layer of potatoes and then the cheese mixture until you have used all the potatoes. Be sure to end with potato slices and save enough of the parmesan mixture for one last layer.
- In a separate bowl, combine the heavy cream and the water. Stir and gently pour over the potatoes.
- Sprinkle the remaining parmesan mixture over the final layer of potatoes for a crunchy top layer.
- Bake, covered with foil for 1.5 hours. Remove the foil and allow it to finish cooking for 30 more minutes or until the potatoes are fork tender.
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