Below is a list of other recipes you might like to serve your loved ones, should Gratin not be your thing (BUT REALLY WHO ARE YOU IF THAT IS THE CASE):
Best-Ever Dirty Mashed Potatoes; Roasted Shallot and Apple Mashed Potato Pancakes; Honey Buttermilk Biscuits; Pumpkin Cake with Maple Cream Cheese Frosting; Brown Butter, Goat Cheese and Chive Biscuits; Mozzarella, Scallion, and Olive Cornbread; Brown Sugar Pomegranate Cranberry Sauce; Honey Roasted Root Vegetables; Pumpkin Spice Drop Cookies with Marshmallow Icing; Hasselback Potatoes with Dill and Sour Cream; Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries; Roasted Carrots with Honey, Harissa, and Yogurt
One Year: Roasted Shallot and Apple Mashed Potato Pancakes
Two Years: Brown Sugar Pomegranate Cranberry Sauce
Three Years: Spinach with Warm Fig and Honey Vinaigrette
Four Years: Sweet Turkey Chili with Corn, Kidney Beans, and Kale
Red Potato Gratin with Thyme and Manchego
Inspired by Bon Appetit
Makes 1 8×8 square dish
1 1/2 cups heavy cream
1 red onion, quartered
1 shallot, quartered
2 tsp dried thyme, plus more for serving
1 tsp sea salt
1 tsp ground black pepper
pinch of cayenne
1-2 tbsp high quality, salted butter
2 1/2 – 3 lb red potatoes, scrubbed and very thinly sliced
3/4 cup Manchego Cheese, finely grated
In a large saucepan, heat cream, onion, shallot, thyme, sea salt, black pepper, and cayenne on medium heat. Once gentle bubbles form, reduce to a simmer until onions are cooked through, about 15 minutes. Meanwhile, butter an 8×8 square baking dish (preferably ceramic). Line with rows of potatoes, fanning them out and squeezing pieces into each and every possible crevice. Once onions are cooked through, remove cream mixture from heat. Let cool for about five minutes, then use a handheld blender to blend mixture until smooth. Pour over potatoes evenly, then cover the dish with aluminum foil. Bake at 325 degrees Fahrenheit, covered, for 60-70 minutes, until the potatoes are fork tender. Sprinkle evenly with Manchego and additional thyme. Broil for 5-10 more minutes, until the cheese is browned and the potato edges are crispy. Let settle about 15 minutes before serving.
1. This recipe sounds amazing (you definitely hyped it up bc you’re so poetic in your description:))
2. You are such a good storyteller! Afterwards i just thought it was all so elegant –Jess
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Aw, thank you so much for reading and sharing your thoughts, Jess! I hope you have a wonderful Thanksgiving! 🙂
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Thx! you too ❤
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[…] Year: Red Potato Gratin with Thyme and Manchego Two Years: Roasted Shallot and Apple Mashed Potato Pancakes Three Years: Brown Sugar Pomegranate […]
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[…] Year: Fig, Feta, and Scallion Cornbread Two Years: Red Potato Gratin with Thyme and Manchego Three Years: Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries Four Years: Brown […]
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[…] I mean! Make it!!!!!] But, you could try these bb Brown Butter Tarts instead, I guess. Also, this Red Potato Gratin with Thyme and Manchego is so good, I didn’t want to share my leftovers. And, for the unconvinced Thanksgiving […]
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[…] Year: Fig, Feta, and Scallion Cornbread Two Years: Red Potato Gratin with Thyme and Manchego Three Years: Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries Four Years: Brown […]
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