The Potato Dish Everyone Will Fight Over This Thanksgiving | J. Kenji López-Alt | NYT Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

parmesan cheese

🥗Healthier: grated pecorino

💰Cheaper: grated cheddar

Pecorino offers a similar flavor profile.

Start with 4 to 4.5 pounds of russet potatoes, which have a higher starch content for better crispiness.

Slice the potatoes about 1/8 of an inch thick, leaving them connected at the bottom.

Prepare a cream mixture with heavy cream, grated parmesan, grated gruyere (keeping 1/3 aside for topping), fresh thyme, minced garlic, and salt and pepper.

Mix the cream mixture well, ensuring it's well combined.

Rub butter into a casserole dish, covering the edges to prevent sticking.

Assemble the casserole by stacking the sliced potatoes in the dish, ensuring some edges jut out for crispiness.

Taste the cream mixture for seasoning and adjust salt if necessary.

Cover the dish with foil and bake in a preheated 400°F oven for about 30 minutes.

Remove the foil and bake for an additional 30 minutes to allow the top to crisp up.

Add the reserved cheese on top and bake for another 30 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens