As Thanksgiving approaches, most cooks rely on the tried-and-true recipes they’ve been serving for decades. Roast turkey goes without saying, but the “fixins” are often regional or family preferences that range from stuffing made with cornbread or oysters to mashed potatoes or mac and cheese — cranberry sauce is non-negotiable! Gratins are also a popular “fixin,” preferred by those who love to layer thinly sliced vegetables (potatoes and squash, among them) with grated cheese, as are “scalloped” vegetables, especially potatoes, which are cooked in a sauce made with milk or heavy cream and seasoned with fresh herbs. Here are a few of my favorites you might consider adding to your Thanksgiving table. As always, be grateful!
BUTTERNUT SQUASH GRATIN
Serves 6 to 8
The worst part of any dish involving butternut squash is peeling it but peel you must! Once peeled, cut the squash in half and scoop out the seeds. With a very sharp knife or mandolin, cut the squash into 1/4-inch-thick slices. Grab your prettiest 8- or 9-inch baking dish and prepare yourself for a delicious Thanksgiving side dish.
1 to 1 1/2-pound butternut squash
1 tablespoon olive oil
1 cup grated Swiss or Gruyère cheese
1 1/4 cup cream
Salt
Ground black pepper
1/2 teaspoon ground nutmeg
6 to 8 sage leaves
1. Preheat the oven to 400℉. Coat a gratin dish with olive oil.
2. Layer the smaller slices of squash on the bottom of the dish. Sprinkle half the grated cheese on top.
3. Whisk together the cream, salt, pepper, and nutmeg. Pour one third of the mixture over the cheese. Arrange the remaining squash slices on top; pour remaining cream mixture over the squash. Tuck the sage leaves in between the slices. Cover the dish with foil.
4. Bake the gratin for 1 hour. Remove the foil, sprinkle with the remaining cheese. Continue to bake, uncovered, for another 15 to 20 minutes, or until the top is browned.
(To make ahead, let the cooked potatoes cool to room temperature. Cover tightly with foil and refrigerate for up to 3 days. Remove from the refrigerator 30 minutes before reheating. Bake, covered with the foil, at 350°F. until heated throughout, about 30 minutes.)
SCALLOPED POTATOES
Serves 8
This is a classic recipe for scalloped potatoes — no cheese! My mother made a version of these potatoes by simply sprinkling flour, salt, and pepper in between the layers of thinly sliced potatoes and pouring cream over the top. Making a cream sauce flavored with shallots or garlic is currently the preferred method. Use either russet or Yukon gold potatoes (no need to peel these) and cut into 1/8- or 1/4-inch-thick slices
2 pounds Yukon gold potatoes, sliced
2 tablespoons butter
2 tablespoons minced shallot
2 tablespoons flour
1/2 cup low-sodium vegetable or chicken broth
3/4 cup half and half
Salt
Ground black pepper
1/4 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves
1. Preheat the oven to 375℉. Butter a 2-quart baking dish. Arrange the sliced potatoes in the prepared dish.
2. In a medium saucepan over medium-low heat, melt the butter. Cook the shallot for about 3 minutes, or until softened.
3. Whisk in the flour to form a thick paste; cook for about 1 minute. Slowly whisk in the broth to form a roux. Slowly whisk in the half and half until smooth. Season with salt, pepper, nutmeg, and thyme. Simmer for about 2 minutes, whisking constantly, until the sauce thickens. Pour over the prepared potatoes, pushing down gently to cover all the potatoes. Cover with foil.
4. Bake the potatoes for 45 minutes. Remove foil; continue to bake for 25 to 30 minutes longer, or until potatoes are tender and the top is browned. Let rest for 10 to 15 minutes before serving.
(To make ahead, let the cooked potatoes cool to room temperature. Cover tightly with foil and refrigerate for up to 3 days. Remove from the refrigerator 30 minutes before reheating. Bake, covered with the foil, at 350°F. until heated throughout, about 30 minutes.)
SWEET POTATO CASSEROLE
Serves 8 to 10
This is one of my family’s favorite holiday sides. With a combination of salty and sweet flavors, crunchy and smooth texture, it ticks all the boxes for a tasty Thanksgiving side dish You can assemble the casserole ahead of time and refrigerate for up to 24 hours before baking. Add a few minutes to the baking time to ensure it warms through completely.
For the filling
6 large sweet potatoes
3 tablespoons light brown sugar
3 tablespoons dark brown sugar
2 large eggs, lightly beaten
1/4 cup orange juice
2 tablespoons butter, melted
1 teaspoon vanilla extract
Salt
Ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Preheat the oven to 375°F. Bake the sweet potatoes for about 1 hour, or until tender. Reduce the oven temperature to 350°F. Butter a 9x13-inch baking dish.
2. When cool enough to handle, cut the potatoes in half; scoop the flesh into a large bowl. Stir in the sugars, eggs, orange juice, butter, vanilla, salt, pepper, cinnamon, and nutmeg. Mix until smooth. Transfer to the prepared pan; spread evenly.
For the topping
1/2 cup (packed) sugar
3 tablespoons butter, softened
3/4 cup chopped pecans
1. In a small bowl, combine the sugar, butter, and chopped pecans. Sprinkle evenly over the sweet potatoes.
2. Bake the casserole for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. (If the topping starts to brown too quickly, loosely cover the dish with foil for the last 10 to 15 minutes of baking). Let cool slightly before serving.
(To make ahead, let the casserole cool completely before refrigerating. Reheat, covered with foil, in a 350°F oven for 20 to 30 minutes, or until heated through. Remove the foil during the last 5 to 10 minutes to crisp the topping).
Margaret Johnson’s “Recipes” page expands to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
