THANKSGIVING THURSDAY WITH ALL THE SIDES


Thankgsgiving on the porch photo by Kathy Miller

Thanksgiving seems so early this year!!! Everyone thinks it is in 2 weeks…but it is a week from today!  Thought I would share with you some of my favorite recipes…On Tuesday, I posted my stuffing recipe, which is unusual because it has mashed potatoes mixed with the customary dressing ingredients.

If your dressing is the  more customary kind, then you probably serve a separate potato dish.  I’m including 2 cheesey potato recipes…Both combine sweet potatoes with white potatoes.

Both are good…You decide!

This Two-Potato Gratin is a favorite in our family.  It combines sweet potatoes and Yukon Gold potatoes.

TWO-POTATO GRATIN

Two Potato Gratin photo by Kathy Miller

Ingredients

  • 2 shallots, diced
  • 1/4 cup butter divided
  • 2 cups heavy cream
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • ground nutmeg
  • 1 1/2 pounds white or Yukon gold potatoes, peeled and thinly sliced
  • 1 1/2 pounds sweet potatoes, peeled and thinly sliced
  • 2 cups milk
  • 1 1/2 cups shredded Gruyere cheese (or substitute Swiss cheese)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Saute shallots in 3 tablespoons butter over medium heat. Stir in cream and next 5 ingredients. Cook 2 minutes. Remove from heat and cool 15 minutes.
  3. Combine sliced potatoes and milk in a large, microwave safe bowl. Cover with plastic wrap, and microwave at high 5 minutes. Drain mixture, discarding milk.
  4. Layer 1/3 of white potatoes with sweet potatoes.
  5. Spoon 1/3 of cream mixture over potatoes.
  6. Sprinkle with 1/2 cup Gruyere cheese.
  7. Repeat layers twice, and top with Parmesan cheese.
  8. Dot with remaining 1 tablespoon butter.
  9. Cover with foil.
  10. Bake for 30 minutes. Uncover and bake 20 minutes or until browned. Let stand 10 minutes.

By KathyMillerTime
Adapted from Southern Living

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Another recipe with a sweet potaoto/russet potato combination with lots of cheese…

SWEET POTATO AU GRATIN

Ingredients

  • 1 cup heavy cream
  • 1 cup half & half
  • 4 cloves garlic, minced
  • 1 1/2 pounds sweet potatoes, peeled and sliced
  • 1 1/2 pounds russet potatoes, peeled and sliced
  • 1 tablespoon fresh thyme, chopped
  • tablespoon kosher salt (I use less)
  • 1 teaspoon black pepper
  • 2 cups shredded Gruyere cheese
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small pot bring cream, 1/2 and 1/2 and garlic just to a simmer and set aside.
  3. Butter a casserole dish and set aside.
  4. Stir the cooling cream occasionally to help prevent skin from forming.
  5. Start building your layers. Spread the sweet potatoes out in a single layer, sprinkle with salt, pepper, thyme and cheese.
  6. Continue building layers, alternating sweet and russet potatoes until your casserole dish is filled.
  7. Stir the garlic and cream sauce once more then pour it over your potatoes, trying to distribute the cream as evenly as possible.
  8. Sprinkle cheese over the top, setting aside 1/4 cup of both the cheddar and Gruyere.
  9. Cover the dish with foil and bake in the middle of the oven for 50 minutes.
  10. Remove the foil and sprinkle with the remaining cheese and bake an additional 20 minutes or until the top is lightly browned and the potatoes are tender when pierced with a sharp knife.
  11. Remove from the oven and let cool for 20 minutes before serving.

By Mandy Kellogg Rye @Waiting On Martha via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

If you prefer the traditional sweet potato casserole, try stuffing the filling in oranges…makes for a nice presentation!  Use your own sweet potato recipe or the one below.

SWEET POTATO STUFFED ORANGES

Thanksgiving Sides, Potato Stuffing, Sweet Potato Stuffed Oranges, Turkey Gravy photo by Kathy Miller

INGREDIENTS

For the cups
  • 8 oranges
  • 4 cups canned sweet potatoes, drained
  • 1 cup fresh pineapple, diced
  • 1  cup orange juice (from prepared orange cups)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
For the topping
  • 1 cup pecans, chopped
  • 1/2 stick unsalted butter (4 tablespoons)
  • 1/4 cup brown sugar
  • 1/4 light corn syrup
  • 1/2 teaspoon kosher salt
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Prepare oranges by slicing 1/8" off the bottom of each orange. (This keeps them from rolling over).  Flip the orange over, remove the top third, and scoop out and juice the flesh, reserving juice for the potato filling.
  3. Mash the sweet potatoes and next 7 ingredients together in a bowl.  Fill the orange cups with potato mixture, then arrange on a baking sheet.  Cups may be assembled one day ahead).
  4. Bake 45 minutes, or until tops begin to brown.  Meanwhile prepare the topping.
  5. Toast pecans in a saute pan ovr medium heat for 2 minutes.  Add the next 4 ingredients.  Cook until syrupy.
  6. Off heat, stir in bourbon and vanilla.  Return to heat for 1 minute, then spoon mixture over the baked orange cups.

NOTES

Most people have a favorite sweet potato recipe they use for Thanksgiving.  Use your favorite!  Just follow baking instructions and top as in the above instructions.

By KathyMillerTime
Adapted from Cuisine At Home issue 60

KathyMillerTime

Recipe Printed from www.kathymillertime.com

This year our family will be trying a new twist on the traditional, old school green bean casserole.  Recipe coming next week, just in time for Thanksgiving.

Come celebrate with me.  I’ll save you a seat at the table.

HAPPY THANKSGIVING AND RIVALRY WEEKEND…FOOTBALL RIVALRIES…

AND DON’T FORGET MY FAVORITE  QUOTE FROM ERMA BOMBECK…

“THANKSGIVING DINNERS TAKE EIGHTEEN HOURS TO PREPARE.  THEY ARE CONSUMED IN TWELVE MINUTES.  HALF-TIMES TAKE TWELVE MINUTES.  THIS IS NOT COINCIDENCE.”

ERMA BOMBECK

 

 

4 Comments

  • Janet says:

    I’m so glad you are saving us a place at your table .
    I can’t think of a more fabulous Thanksgiving than what you have given us with your recipes.
    You are the BEST

    • Kathy Miller says:

      Janet, you are the best!!! and so funny! Not many people have picked up on the “I’ll save you a seat at the table” which I hope is my mantra or tag line now.

      Hope you have a wonderful Thanksgiving! Thank you for your comments always!

  • Laura Huffman says:

    These recipes look delicious! I’d try one of them if I had a kitchen! Happy Thanksgiving to all the Millers! XO

    • Kathy Miller says:

      I wish I could send you a couple of casseroles! Across country! When will your kitchen and house be finished???? Missing you and all the Huffmans!

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