Last week I posted a great stuffing recipe and this week, I am focusing on potatoes!
Williams-Sonoma is one of my favorite stores on the planet and I came across a potato gratin and I thought that it would be great for those people who don't like mashed potatoes (is there anyone alive that doesn't like mashed potatoes)? Another way of saying this would be.....if you are looking to change up your Thanksgiving menu this year, I think this dish might be for you. Typically, scalloped potatoes are complicated, but these sound super easy!
Cheesy Potato Gratin
2 cups heavy cream
1 1/4 tsp. salt
1/4 tsp pepper
1/4 tsp. grated nutmeg
6 large russet potatoes, peeled and cut crosswise into 1/16th-inch thick slices
4 oz. gruyere cheese, shredded
1 Tbs. fresh parsley, chopped
Preheat oven to 350. Butter a shallow 2 quart casserole dish.
In a large bowl, combine the cream eggs, salt, pepper and nutmeg and whisk until well blended. Add the potatoes and toss gently until evenly mixed. Transfer the potatoes to the baking dish. Spread the potatoes in a even layer, pressing them lightly so they absorb the liquid. Sprinkle with cheese and then the parsley on top.
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown and the gratin is bubbling and the potatoes are tender (about 15-20 minutes longer). Let stand for 10 minutes before serving.
Recipe courtesy of Williams-Sonoma Kitchen
Image courtesy of Google Images; seriously, if you don't like mashed potatoes....I'd like to meet you!