Skip to main content

Posts

Showing posts from December, 2010

Thanksgiving - Veg Gratin

I made two main dishes for a mostly vegetarian thanksgiving get-together with friends. They both turned out to be successful. The first one was a gratin. I followed the directions to the word, and it came out great. What I like the most about it is that it uses much less cream than most gratin recipes. The potato-wiping step might be a little overkill, but I think important. The source of this recipe is Well's Vegetarian Thanksgiving from NYTimes. Adapted from “Cooking Know-How” Garden Vegetable Gratin A layered potato casserole, a gratin (pronounced grah-TAN) is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here’s a perfect version for your holiday table: a side dish that just may even conquer the main course! Ingredients 3 pounds russet potatoes, peeled 2 tablespoons unsalted butter 4 ounces s