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08/29/2007
Potato Gratin
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
Squash Gratin (Gratin de Courge)
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
10/13/2005
Potatoes Baked in Milk and Cream
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Issue #68
10/24/2007
Stuffed Potatoes
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
Issue #66
11/19/2007
Sweet Potato Tipsy
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
Issue #62
10/29/2007
Chive Mashed Potatoes
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Issue #49
10/24/2000
Potatoes with Sautéed Horn of Plenty Chanterelles
Horn of plenty chanterelles, also known as trumpets of death, aren't true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi.
Issue #36
01/27/2009
Johnny Schmitt's Potato Gratin
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Issue #33
12/12/2007
Jansson's Temptation
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
12/05/2000
Seasoned Mashed Potatoes
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Issue #16
10/07/2012
Menu: A Southern Thanksgiving
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
Does Not Apply
04/14/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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12/13/2009
Fennel and Parmesan Scalloped Potatoes
Update a beloved retro side dish with sliced fennel nestled amid cream-enriched layers of potato and cheese. Continue...
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Source: lisa is cooking
11/05/2009
Spinach and Onion Stuffed Potatoes
Spinach brightens up these stuffed potatoes, while onions add extra flavor. They’re a robust accompaniment to a hearty roast.
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Source: Coconut & Lime
10/08/2009
Roast Turkey Salad with Pomegranate Vinaigrette
Sweet and tart pomegranate vinaigrette is a nice compliment for a cold turkey salad. Leftover cranberry sauce could easily be substituted for the pomegranates.
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Source: Dallas Morning News
10/08/2009
Sweet Potato, Gouda and Herb Gratin
The traditional gratin gets a new spin with sweet potatoes instead of regular white potatoes.
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Source: Small Farm Central
08/27/2009
Sweet Potato Fries with Curried Yogurt Sauce
These earthy, oven-baked sweet potato fries with cool curry yogurt sauce make a great pairing with burgers. Continue...
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Source: Radiogastronomy
03/29/2009
Julia's Plain Mashed Sweet Potatoes
Simple mashed sweet potatoes take on confectioner's sugar or gooey marshmallows in this iconic Thanksgiving dish, but the use of homemade marshmallows codify its kitsch.
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Source: Star Chefs