Maybe not for Thanksgiving Day, but I wanted to include them because how great will these be for a day after brunch???
“An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.”
“A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.”
“Skipped the canned cream corn this year and make it from scratch right in the crockpot – it’s so rich and creamy and unbelievably easy to make with just 5 ingredients!”
Pretty sure it doesn’t get more decadent than macadamia nuts!
Have you ever had the Brussel Sprouts appetizer at Original Joe’s restaurant? I used to hate brussel sprouts, but for some reason one day I decided to try them. They converted me! I am convinced that I hated them because when I was a kid in the 70’s & 80’s, our mom’s boiled EVERYTHING. If you were having carrots, they were boiled. Peas’s? Boiled. Cauliflower or Broccoli…ugh…boiled. Brussel sprouts…yep, boiled. Both cooking techniques and ingredient availability were not what they are today. We didn’t have access to even close to the amount of ingredients or information we have today. Now, you can have any recipe for any ingredient within a few seconds with a full “how-to” video and shopping list attached. It wasn’t like that….you either used a recipe from one of your few cook books, or you winged it. I couldn’t decide which of these recipes I liked more, so I am posting both!