Bubbys Thanksgiving Gratin
From boofie 15 years ago
- 50 minutes to make
- Serves 6
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 hit 10. Read more He made this dish for us one year, but he hated it so the recipe was long forgotten. Lately I have been doing some serious pestering and I finally got it out of the little twerp. We are definitely a culinary family, and for that I am thankful. See less
Ingredients
- 2 lbs russet potatoes, scrubbed clean shopping list
- 3-4 cups thinly sliced red onion (depending on how much you like onion I guess..Bubby likes a LOT) shopping list
- 3-4 cloves roasted garlic (15 year olds can be so...un-specific), mashed shopping list
- 1.5 cups heavy cream shopping list
- 2-3 sprigs fresh rosemary shopping list
- Pinch of nutmeg shopping list
- salt and pepper to taste shopping list
- butter shopping list
- Freshly grated pecorino romano shopping list
How to make it
- 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.
People Who Like This Dish 6
- thebrawnyman Arlington, TX
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- boofie Salt Lake City, UT
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" It was excellent "