At each meal we always try to use as much local produce and local ingredients as we possibly can and Thanksgiving is no exception in our household. If anything we try even harder to make the "traditional" Thanksgiving side dishes adapted to what we can grow and store here in Nebraska.
This year I am excited to try this recipe for a new twist on potatoes. This potato gratin incorporates both standard potatoes and sweet potatoes grown in Nebraska, garlic from our farm, local goat cheese from up the road, and rosemary from my mom's patio. You really can't go wrong with a gratin!
Adapted from “Recipes From the President’s Ranch”
1 ½ - 2 pounds Yukon Gold potatoes
1 ½ - 2 pounds sweet potatoes
Butter for baking dish
2 ½ cups shredded Dutch Girl Dolle Mine gouda cheese
1 ½ Tablespoons minced fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup heavy cream
1-2 cloves garlic, minced
Preheat oven to 450 degrees
Peel and thinly slice potatoes and sweet potatoes using a sharp knife, mandoline, or food processor fitted with a slicing attachment.
Butter a 13 by 9 inch or other 3 to 4 quart baking dish. Set aside ½ cup cheese. Alternate layers of potatoes and sweet potatoes, sprinkling each layer with some of the remaining cheese, a little minced rosemary, salt, and pepper.
Combine cream and garlic; pour over potatoes. Sprinkle with reserved cheese. Cover with heavy duty foil and place on a sheet pan. Bake 1 hour. Uncover and bake 15-20 minutes or until potatoes are tender and bubbly. Let stand 15 minutes before serving. Serves 10.
Whatever your Thanksgiving celebration looks like this year we hope it is filled with good food, gratitude, and laughter.
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