Recipes, Etc.

November 11, 2018

How about substituting the usual mashed potatoes at your Thanksgiving dinner with this terrific potato gratin dish, which is comprised of caramelized onion and fresh sage! 

 

Thanksgiving Potato Gratin
2 T. olive oil
1 T. unsalted butter
3 Vidalia or sweet onion, thinly sliced
S & P
3 T. finely chopped fresh sage leaves
6 large Idaho potatoes, sliced thin
2 cups heavy cream

 

Preheat oven to 375 degrees F.   Heat oil and butter in a large pan over medium high heat. Add the sliced onions, season with salt and pepper, and cook until caramelized, about 15 - 20 minutes. Remove from the heat and stir in the sage. Let cool.


Make a layer of potato slices in a 10 x 10 by 2-inch casserole, season to taste with salt and pepper spread 1/12 of the onion mixture over the potatoes and coat with 2 T. of the cream.  Repeat each step to yield 12 layers.  Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20-25 minutes, or until the potatoes are tender and golden brown on top.    

      
Etc. — This recipe does call for 12 layers, although my casserole only had about 3 layers - adjust the cream, but use the entire 2 cups.   I used only 2 onions, although it would have better using the 3 onions as the recipe indicates. If you have a mandolin, use it to slice the onions and potatoes.   Happy Thanksgiving to all our readers!
 

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