Recipe

Bubbys Thanksgiving Gratin Recipe

	Boofie / All my dishes 1 year ago While I was growing up, my mom was quick to make Thanksgiving dinner a group effort. My sister and I started contributing fully prepared dishes around age 8 or 9 (yay kids with knives!) and my little brother got on board several years later when he ... More Prep:20m Cook:50m Servings:6	Boofie
	scalloped potatoes gratin heavy cream rosemary red onions

Does this look good? Yeah! / Nope

Fans

linspj

broadzilla

Ingredients

2 lbs russet potatoes, scrubbed clean

3-4 cups thinly sliced red onion (depending on how much you like onion I guess..Bubby likes a LOT)

3-4 cloves roasted garlic (15 year olds can be so...un-specific), mashed

1.5 cups heavy cream

2-3 sprigs fresh rosemary

Pinch of nutmeg

Salt and pepper to taste

Butter

Freshly grated pecorino romano

Directions

Scrub potatoes clean and peel if desired (Bub didn't, but it's all about you really). Carefully slice on a mandoline to attain a thickness around 1/8".

Butter the bottom and sides of a 13x9" casserole and preheat oven to 375.

In a heavy saucepan, gently heat heavy cream over medium-low heat with one of the springs of rosemary, the nutmeg, and the roasted garlic mash. Mix well and do not scald.

Meanwhile in a heavy skillet over medium-high heat, melt butter and add sliced onions. Saute onions until lightly golden and salt and pepper to taste.

Remove cream from heat.

Layer potatoes, slightly overlapping, until the bottom of the casserole is covered.

Spread a light, even layer of onions over the potatoes (about 1/3 of total).

Pour about 1/4 of cream mixture over onions and potatoes, and sprinkle with grated romano.

Repeat layers 2 more times, pouring remaining cream over top layer. Give it a gentle shimmy so it really gets down in there.

Bake 45 minutes uncovered. Sprinkle generously with more grated romano and broil until cheese is golden brown.

Garnish with remaining rosemary sprigs and enjoy.

Recent Gawkers