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!
