Wow! Thanksgiving was like a job. It took two and a half days to prepare the perennial feast. An eighteen pound brined turkey with all the best sides and trimming all cooked entirely from scratch was thoroughly enjoyed by all. Not a perfect endeavor but close. The dressing was a bit soggy. FAIL! But it did taste good.

Here is a list of all the dishes prepared;

• Herb Roasted Turkey with Gravy
• Roasted Tomato Soup
• Roasted Harvest Vegetable with Maple Roasted Pecans
• Jalapeno Iceberg Wedges
• Demon’s Eye Deviled Eggs
• Pickled Gulf Shrimp
• Shiitake Bread Dressing
• Jalapeno Mac & Cheese
• Mustard Seed & Shallot Green Beans
• Fresh Rolls

And of course this dish, Creamy Potato Gratin with Baby Bella Mushrooms. This potato gratin can sit aside just about any main course and fit in, if not take over the meal. Its creamy rich flavor qualifies it to be cataloged on here at CCF. Try it and you will agree.

INGREDIENTS:

• olive oil
• 3 lbs Yukon Gold potatoes, peeled and cut lengthwise ¼ inch thick
• kosher salt
• fresh ground black pepper
• 2 cups heavy whipping cream
• 2 cups freshly grated parmesan cheese
• 2 tablespoons chopped fresh thyme leaves
• 8 cloves garlic, thinly sliced
• 1 lb fresh baby bells mushrooms, sliced

PREPARATION:

Preheat oven to 375 F. Brush a large casserole dish (13 x 9 x 2 ish) with olive oil. Arrange 1/3 of the potato slices in the bottom of the pan, slightly overlapping. Pour 1/2 cup of the cream over the potatoes, then sprinkle on 1/2 cup of the cheese and season with salt and pepper. Repeat this two more times to create a layering effect. Bake uncovered for about 45 minutes or until the potatoes are tender. Top with the remaining cream and cheese, then sprinkle on the garlic slices, mushrooms and thyme leaves and cook for about 20 minutes longer or until the edges are nice and golden brown.

Serves 10

Heat Factor

Zero, ziltch, nada