Thanksgiving has officially descended upon my tiny kitchen. If I’m going to share some of my favorite recipes with you all, as you plan your menu for the big day, I will of course have to cook said recipes in advance of the big day. Huge sacrifice, I know. Typically, when it comes to Thanksgiving, I have an adoration of a classic approach. I mean, there is no place for a chipotle persimmon glazed turkey or a dried apricot & goat cheese stuffing on my table.
Now, don’t get me wrong–new methods, tips & tricks, and recipes for Thanksgiving are more than welcome but I try to color inside the lines and keep it pretty traditional. For example, a good mashed potato is usually my spud choice for the turkey day spread but these scalloped potatoes are a perfect ode to the classic while adding a little something new. Slice after slice of russet potato are stacked together, snuggled in a casserole dish, covered in a parmesan, garlic, & herb cream, and baked for a good while. Unlike traditional scalloped potatoes, the potatoes are stacked vertically on their ends instead of laying flat. By doing this, the finished product has more crispy edges After an hour and a half, the potatoes are perfectly cooked and each slice is infused on both sides with the flavors of rosemary, thyme, parmesan, and garlic. So, so good. Click through below for the full recipe!
Roasted Sweet Potato Hash & Baked Eggs
I’ve spent all morning browsing recipes of Thanksgivings past and ideas for Thanksgivings to come. This weekend has some serious recipe testing in store–I couldn’t be happier that it’s Friday. As you probably have realized, making new and delicious dishes is my favorite thing to do every day, all day, year-round but there’s something so different and magical about cooking this time of year. It’s a chilly breeze from an open window next to a hot oven, it’s a hot coffee mug in icy hands, it’s QVC selling body creams in decorative packaging…you get the idea. This sweet potato hash couldn’t scream the fall season, any louder. Also, the beautiful red napkin and red ramekin don’t hurt the fall festivities of this breakfast dish–both not required, only highly recommended.
Because you are baking these eggs–this is a great dish to cook for a group. Baking eggs: always the way to go for multiple eggs done at once, so you can avoid that thing where you basically become a make-your-own omelette chef like the ones at hotel buffets because you’re stuck in your kitchen making eggs for folks, one plate at a time, so that they are hot and cooked perfectly. Also, bonus, you get to focus on the home shopping fully while your eggs are cooking because you’re not watching a pan on the stove. Win win!