If I have any one particular weakness when it comes to Thanksgiving side dishes, it would have to be potatoes… I just love them. And the creamier, the better! This recipe for potato gratin is different than most though because it features 3 different colors of potatoes for a fun twist. It’s like comfort food, but taken to a totally new level — and perfect for rainy, cold days when all you want to do is snuggle… oh, and Thanksgiving. But mostly for when you just need a full belly of delicious potatoes!
Tri-Color Potato Gratin
- 1 to 1 1/2 pounds small tri-colored potatoes washed and sliced into thin (1/4-inch) rounds
- 1 large bulb of fennel washed and sliced thinly (1/4 inch)
- 2 medium shallots diced
- 1 teaspoon fresh thyme leaves removed from the stem
- 1/2 cup water
- 1/2 cup milk
- 1 teaspoon salt for gratin plus 2 tablespoon salt to boil potatoes
- 1/2 teaspoon white pepper
- 1/2 cup heavy whipping cream
- 1 cup finely grated parmesan
- 4 tablespoons butter
- Preheat oven to 425F° and, using about 1 tablespoon butter, grease a 9 x 9 inch baking dish. Wash potatoes and slice them into 1/4-inch rounds. Fill a large pot with water, add 2 tablespoons salt, place the sliced potatoes into the cold water then bring it to a boil. Reduce heat to a low boil, cook for about 5-7 minutes and strain potatoes in a colander.
- Layer 1/2 of the potato slices in the bottom of the baking dish and cover them with 1/2 of the shallots and 1/2 of the sliced fennel. Add another layer of potatoes and shallots and fennel. Top it all off with the remaining 3 tablespoons of butter, cut into small pieces.
- In a small bowl, mix thyme, milk, water, white pepper, and salt. Pour this mixture over the potatoes and place the baking dish into the oven. Bake for 35 minutes. Most of the liquid should be cooked off and the gratin will be very bubbly.
- Remove from the oven, pour the cream over the top, sprinkle with Parmesan and return the gratin to the oven to bake for 10-15 minutes more. You can place the gratin under the broiler for about 5-7 minutes more if you want to give the top an extra crisp.
Seriously, after this shoot Sean and I dug into the leftovers and were totally blissed out by each creamy, savory bite. I’ll be re-making it for Thanksgiving for sure!
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