With Thanksgiving and Friendsgiving coming up, you might be looking for some easy recipes to share for your next potluck. These side recipes, feature the all-star versatile item, potatoes. You can’t have a Thanksgiving without mashed potatoes of course but if you’re looking to spice it up, these potato sides add a little special flare that is sure to impress your family and friends.Â
The potato is a staple for a reason. It is creamy, comforting and pairs perfectly with everything on the table. Get creative by adding some cheese and breadcrumbs to your favorite mash recipe, combine the sprouts with some rich bacon in a hash, or stand out with the “elevated” gratin. Potatoes provide endless possibilities for Thanksgiving side dishes.
Baked Cheesy Mashed Potatoes
Ingredients
Directions
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
- Preheat the oven to 400 degrees F.
- Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
- Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
- Drain; return the potatoes to the same pot and mash well.
- Mix in the milk and melted butter.
- Mix in the mozzarella and 3/4 cup of the Parmesan.
- Season, to taste, with salt and pepper.
- Transfer the potatoes to the prepared baking dish.
- Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
- Sprinkle the bread crumb mixture over the mashed potatoes.Â
- Bake, uncovered, until the topping is golden brown, about 20 minutes.
Bacon & Brussel Sprout Hash
Ingredients
Directions
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
- Set a large saute pan over medium heat and add a 2 count of olive oil.
- Cut bacon into long strips and add to pan together with thyme.
- Cook for 5 to 7 minutes to render the fat then strain and set aside.
- Add Brussels sprouts, potatoes and pearl onions.
- Season with salt and pepper and cook until slightly browned.
- Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender.
- Add balsamic vinegar and toss to coat. Cook until balsamic has reduced
- Fold in fresh parsley and bacon.
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Potato Gratin
Ingredients
Directions
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
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- Preheat the oven to 375 degrees F.
- In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.
- Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly.
- Let stand for 10 minutes before serving. Garnish with fresh chives.
For another take on a gratin also check out this recipe from a steakhouse dinner theme I cooked up.
