I must admit to getting a little tired of everyone being like, “I’m grateful for my family!” at Thanksgiving because . . . obviously. So letting go of the obvious, I will say that this year I am very grateful to have had the energy to get through some stressful/difficult/busy months without feeling overwhelmed or crazy or frazzled or impatient. At least on a regular basis. So that’s something. And it gives me hope for the stressful/difficult busy month ahead.
And then there was Thanksgiving Dinner, which I hadn’t given a whole lot of thought to on a cultural level until this year, but it made me happy to think that the idea of Thanksgiving is to gather as many people together as you can to share more food than you can eat. It doesn’t even matter if you know all the people very well! How great is that?!
Finally, I thought I would share the recipe for the dish that “won” at our Thanksgiving dinner. I made it last year and got rave reviews, so I think it’s got to be a thing I do from now on. It’s a 2-potato gratin and it could hardly be simpler. It’s adapted from this recipe from the NYTimes. (I also made classic pumpkin pie, pear and cranberry gingerbread crumble, baked artichoke hearts, dinner rolls, and egg nog. And Oliver made origami turkeys for the tables.)
butter, for the baking dish (or cast iron skillet, which is what I used)
2 large or 3-4 small sweet potatoes
4-5 yukon gold potatoes
1 cup or so of heavy cream
salt and pepper
Preheat your oven to 400.
Peel all the potatoes and slice them thin (like 1/8 inch). Butter your gratin dish or skillet and put down a layer of the golden potatoes. Sprinkle with salt, pepper, and thyme and pour a little cream over it. Then put down a layer of sweet potatoes and top with more salt, pepper, thyme, and cream. Repeat with the rest of the potatoes. (I did 5 layers in my 12 inch skillet: 2 each of sweet and golden potatoes and one mixed layer on top.)
Bake, uncovered, for 35-45 minutes. Check to see if they’re done by poking with a fork. The fork should go in easily. Also, it’s amazing if the top layer gets brown and crispy because then its basically potato chips. Enjoy!