Can you believe October is almost gone?
I am kinda skipping over Halloween this year because I am sooooo ready for Thanksgiving!
Sorry Halloween I loves ya, but Thanksgiving is just calling my name.....loudly!
Not that I want to hurry the year along. No way! Now that we have a grand daughter, I want to enjoy each and every minute we can squeeze in with her, and still want more!
But I love family time, and this year I am hosting the whole family at our house. The last time we did this I had 14 people, aside from Kevin and myself. It was crowded, a bit (OK a LOT) chaotic, but it just made my heart happy to have everyone together, giving thanks for another year.
Plus I just love to cook and feed people!
WOW that's a shocker right?
This year I have decided to take the help offered from the rest of the family and not try to do a kabillion things all by myself. I will be making the turkey, of course, and gravy, my Grandpa's stuffing, and slow cooker mashed potatoes. Kevin requested we use my white wine turkey brine as well.
But the desire to make all things "Thanksgivingy" is so strong, I pretty much know that we will be eating green bean casserole, sweet potatoes, glazed carrots, and brussels sprouts, for the next month!
This recipe was made with my father in mind. As soon as I saw it on Recipe Tin Eats, I knew I had to make it! It just made me think of my Dad. This is our 3rd Thanksgiving without him.
My Dad was a true Midwesterner. Give him meat, give him taters, he was a happy camper. In fact, there were nights he actually bypassed the meat and just made a meal of potatoes. These are potatoes you could do just that with.
I may or may not have been eating them this whole week for lunch!
But seriously, these potatoes are so creamy, and rich, and oohhhh soooooo good, I have been tempted to make them every other night so I always have some in my fridge (they reheat wonderfully), but with cream and cheese? Ya, I am trying not to give into that temptation! I am looking toward December and all of that fudge and those cookies I will be making. I don't want my jeans to start hating me quite yet.
Thank goodness I still have carrots in my garden to work with and take my mind of of these potatoes!!
Oh, but back to Thanksgiving foods (snap out of the potato dream Bobbi), I am so happy that my kids have learned to like veggies now. When they were growing up, my cooking habits were, well they were pretty atrocious. I was a boxed and canned kinda cook.
Pppffttttt what are ya, crazy??
You must have lost your mind!!
But not now my daughter was actually excited to hear that I was making Brussels sprouts. Even when she found out there was no bacon involved!
Yes, I will admit, bacon was my gateway ingredient to lead them down the veggie path. I mean, we all know that pretty much everything is better with bacon right?
Not this time peeps! These were roasted in all of their lovely Brussels sproutsy goodness, then topped with a bit of garlic and herb bread crumbs, with a touch of red pepper flakes.......soooooooooo good!
In fact, they took the leftover sprouts with them!
Aawwww she is all growed up now eating adult like foods and stuff it makes a Momma so proud!
Julia Child's Gratin Dauphinois (Au Gratin Potatoes)
Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate!
- 2 pounds russet potatoes (suggested Idaho® Potatoes)
- 1/2 clove garlic
- 4 tablespoons butter, diced and divided
- Kosher salt
- Fresh cracked black pepper
- 2 cups (8 ounces) sharp white cheddar cheese, grated *(see Cook's note)
- 1 1/4 cups heavy cream`
- 1 teaspoon fresh thyme leaves
- Preheat oven to 425 degrees F.
- Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain well and pat dry when ready to use.
- Rub a 2 quart baking dish with cut garlic, then grease the dish with 1 tablespoon of the butter.
- Spread 1/3 of the potatoes in the bottom of the dish. Top with 1/3 each of the cream, cheese, salt, pepper, butter, and thyme. Repeat with the next 2 layers, finishing with the last 1/3 of the cheese.
- Bake for 45 to 55 minutes, or until the potatoes are tender, the cream is absorbed, and the top is a golden brown.
- If the top is not golden brown enough, you can place the potatoes under the broiler for a couple of minutes. DO NOT walk away, it will happen quickly.
- Allow the potatoes to rest for 10 minutes before serving them.
Prep Time: 00 hrs. 15 mins.
Total time: 60 mins.
Tags: potato, cheese, holiday recipes
*Cook's note - Traditionally this recipe calls for Emmental or Swiss cheese, I chose to use white cheddar.
Slightly adapted from the recipe found on Recipe Tin Eats
If you like this recipe, you might also enjoy these other holiday inspired recipes.
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