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!