This dish was part of our Thanksgiving feast as a second potato dish to compliment my son’s mashed potatoes. (He almost exclusively eats potatoes on Thanksgiving Day!)
This recipe was adapted from The New York Times, contributed by J. Kenji López-Alt, from his book titled “The Food Lab.” I substituted unpeeled Yukon Gold potatoes for the peeled russet potatoes and added extra garlic and cheese. 😉 I actually added the cheese at the wrong time (oops!) and was thankfully still quite pleased with the results.
Yield: Serves 6 to 8
Time: about 2 hours
3+ ounces finely grated Gruyère or Comté cheese
2 ounces finely grated Parmigiano-Reggiano cheese
2 cups heavy cream
4 medium cloves garlic, minced
1 T fresh thyme leaves
Kosher salt and freshly ground black pepper
4 1/2 to 5 pounds unpeeled Yukon Gold potatoes, sliced 1/8-inch thick on a mandoline
2 T unsalted butter
Adjust oven rack to middle position and heat oven to 400 degrees, preferably on convection.
Combine cheeses in a large bowl.
Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
Add cream, garlic, and thyme to cheese mixture.
Season generously with salt and pepper.
Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish dish with butter.
Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically.
Continue placing potatoes in the dish, working until all of the potatoes have been added. The potatoes should be very tightly packed. (If necessary, slice an additional potato, coat with cream mixture, and add to casserole.)
Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. (You may not need all of the excess!)
Cover the dish tightly with foil and transfer to the oven. Bake for 30 minutes.
Remove the foil and continue baking until the top is pale golden brown, about 30 minutes longer.
Carefully remove from oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 30 minutes.
Remove from oven, let rest for a few minutes, and serve.
I have been waiting almost a year to share my 2018 Thanksgiving recipes. 🙂
These mashed potatoes were so delicious, my son is planning to make them himself this year as his contribution to the feast. (…and to ensure that they make it back on the menu!) He has also requested scalloped potatoes.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I prepared the potatoes in advance, earlier in the day, and kept them warm in a slow-cooker until the rest of the meal was ready to be served.
The beauty of this recipe is that the potatoes can be made up to TWO days before Thanksgiving. The finished dish can be gently reheated with just a little more dairy. The science behind this is that because the butterfat coats the potato starches, it prevents them from becoming sticky or gummy. If you are apprehensive to make this dish so far in advance, the potatoes can be prepared through step 6 (riced) and the remaining steps can be completed just prior to serving.
Yield: 8 servings
4 lb. medium Yukon Gold potatoes, scrubbed
2/3 to 1 cup heavy cream
2/3 to 1 cup whole milk
1 1/4 cups (2½ sticks) unsalted butter, cut into pieces
1/2 cup sour cream
freshly ground black pepper
Place potatoes in a large pot and pour in cold water to cover by 1″.
Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil.
Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes.
Drain and return potatoes to warm pot to dry (off heat).
Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt.
Mix with a potato masher until butter is melted and combined.
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream.
Taste and season with salt and pepper as desired.
Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
1 T fresh lime juice, plus more to taste (from 1/2 lime)
1/2tsp fine sea salt, plus more as needed
pinch of granulated sugar
4ounces bacon (4 slices), diced
1 1/2cups fresh or frozen corn kernels (from 2 ears if fresh)
2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
1cup heavy cream
1/2cup sour cream or plain Greek yogurt
3/4cup coarsely shredded sharp Cheddar (3 ounces)
3 T chopped parsley
To Prepare the Crust:
In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
Heat oven to 425 degrees, preferably on convection.
Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
Reduce oven temperature to 375 degrees, preferably on convection.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
Add cream, sour cream and eggs. Blend until you get a purée.
Using a spatula, scrape corn purée back in pan with whole corn kernels.
Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
Scrape mixture into the baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Cover the edge of the pie crust to prevent over-browning.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
For the Sauce and Assembly:
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
Add chicken and toss to coat.
Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
Melt 4 T butter in a large wide pot over medium heat.
Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
Discard cinnamon stick (leave other whole spices).
Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
When cool enough to handle, cut into ¾” pieces.
Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!
In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.
Yield: Serves 6 to 8 (I filled 6 ramekins)
1 1/2 cups (355 g) water
3/4 cup (135 g) white Basmati rice
1/4 tsp fine sea salt
3 cups (735 g) whole milk
1 cup (235 g) heavy cream
1/2 cup (100 g) granulated sugar
1/2 vanilla bean, split lengthwise
cinnamon, for serving, optional
Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
Pour in the milk, cream, and sugar.
Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
Remove from the heat and set aside the vanilla bean.
Spoon the pudding into 6 to 8 small bowls or ramekins.
The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!
4 to 6 servings
1 small to medium kabocha squash
7 large garlic cloves
3 6-inch-long rosemary sprigs
½ cup heavy cream
freshly ground black pepper
1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
2 medium shallots
1 pound fresh pork sausage, such as sweet Italian (about 4 links)
2 cups crumbled cornbread, from a 6×4 inch piece
2 T unsalted butter
1 T olive oil
Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
Position a rack in center of oven; preheat to 400°, preferably on convection.
Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
Smash the garlic cloves with the side of the knife and remove peel.
Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
Peel 2 shallots and thinly slice crosswise.
Use the tip of your knife to prick the sausages all over in several places.
Crumble cornbread into coarse crumbs (you should have about 2 cups).
When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
Transfer to kale to the bowl with squash, then fold to incorporate.
Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.