Serious Eats: Recipes
Potato Gratin and Baguette Stuffing Tarte
Every year for Thanksgiving in my family, we make some variation of potatoes au gratin. Sometimes we do it with blue cheese and caramelized onions, sometimes we go rustic and traditional, but this year I'm taking a cue from a tart I learned at the Escoffier cooking school at the Ritz in Paris and putting my gratin potatoes into a tart. I top it off with my own French version of stuffing: baguette cubes soaked in the hot herbed cream in which the potatoes are cooked. The result is a fragrant and decadent tart of layered Thanksgiving starches: crust, potato, and stuffing, punctuated by the perfume of thyme, the sweetness of onions, and the salty punch of prosciutto. Cut into wedges, it is a lovely foreshadowing of the sweet pies to come, and looks prim and proper as a Pilgrim on the plate.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.