If you're attending a potluck and in charge of bringing a potato side, make this wildly delicious layered potato gratin. The half-and-half is infused with roasted garlic, rosemary, and thyme before being poured over the thinly sliced potato rounds. Instead of regular old cheddar or parmesan, the ingredient list calls for manchego and smoked gouda.
The resulting dish is insane! The top is crispy and cheesy, and the potatoes melt in your mouth. It really is a spectacular side that would be excellent paired with any roast like turkey, ham, or whole beef tenderloin. To check out the recipe, read more.
When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading
Recently I went to an event with a buffet. From classic shrimp cocktail to lamb skewers with tzatziki, all of the usual suspects were present. Then, there was this mysterious casserole dish. The bottom resembles potato gratin, while the top looks like Caesar salad. I love both of these dishes by themselves, but was unsure how they would taste together. Not hungry, I didn't end up trying it. If you were at the party, would you taste it?
The holidays call for delicious and rich sides. Adding mushrooms to potatoes au gratin makes for a decadent and varied take on the classic side dish. The potatoes form a crispy crust on a pie filled with wild mushrooms and two types of cheese.
This is a great dish to make if you have to bring a side to a holiday dinner. It can be assembled the day before the party and travels easily. It also pairs nicely with roast poultry and braised meats.
For the recipe, read more