When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I have a rule for all meals, not just Thanksgiving: Gratins are good day or night, fall or whenever.--Ed
Scalloped Yukon Gold and Sweet Potato Gratin from 'Bon Appétit'
About This Recipe
|This recipe appears in:||Turkey Talk: Bon Appetit's Barbara Fairchild|
- 1 1/2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds medium red-skinned sweet potatoes (yams)
- 2 cups heavy whipping cream
- 1/4 cup (1/2 stick) butter
- 2 garlic cloves, minced
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)
1. Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; brin
2. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half
3. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.