Prep Ahead Holiday Dishes Part 1: Turducken
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Originating from the Dauphiné region of France, Potato Au Gratin is a beloved dish known for its creamy texture and cheesy flavor. Traditionally made with simple ingredients, it highlights the humble potato in a luxurious way, often served during festive occasions and gatherings. Today, variations abound globally, with some incorporating different cheeses or herbs, yet the classic version remains a comforting favorite.
Ingredients
- ●potatoes
- ●heavy cream
- ●butter
- ●garlic
- ●gruyere cheese
- ●parmesan cheese
- ●salt
- ●black pepper
- ●nutmeg
- ●onion
- ●chives
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Butter a baking dish generously.
- 3Peel and thinly slice the potatoes using a mandoline or sharp knife.
- 4In a saucepan, heat heavy cream with minced garlic, salt, pepper, and nutmeg until just simmering.
- 5Layer half of the sliced potatoes in the bottom of the prepared dish.
- 6Pour half of the cream mixture over the potatoes, then sprinkle with half of the gruyere cheese.
- 7Repeat with the remaining potatoes, cream, and cheese, finishing with a layer of parmesan cheese on top.
- 8Cover the dish with aluminum foil and bake for 45 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- 10Let it rest for 10 minutes before serving.
- 11Garnish with chopped chives if desired.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
gruyere cheese
Healthier: emmental cheese
Cheaper: cheddar cheese
Cheddar is more accessible and provides a similar flavor profile.
Techniques
slicinglayeringbaking
Equipment
baking dishmandolinesaucepanmixing spoonaluminum foil
🌶️🌶️🌶️Lowdairy
Also Known As
Gratin DauphinoisPotatoes Gratin
Ingredients
- ●1 whole chicken, deboned
- ●1 whole duck, deboned
- ●1 whole turkey, deboned
- ●2 cups stuffing (your choice)
- ●1/2 cup cranberry sauce
- ●1/4 cup fresh herbs (parsley, thyme, rosemary)
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup butter, melted
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Lay the deboned turkey flat on a large cutting board, skin side down.
- 3Season the turkey with salt, pepper, garlic powder, and onion powder.
- 4Spread a layer of stuffing evenly over the turkey.
- 5Place the deboned duck on top of the stuffing, and spread another layer of stuffing over the duck.
- 6Place the deboned chicken on top of the duck, and spread the remaining stuffing over the chicken.
- 7Drizzle the melted butter over the top layer of stuffing.
- 8Carefully roll the turkey around the chicken, duck, and stuffing, creating a roulade.
- 9Tie the roulade tightly with kitchen twine to hold its shape during cooking.
- 10Place the roulade seam side down in a roasting pan and cover with foil.
- 11Roast in the preheated oven for about 2.5 to 3 hours, removing the foil for the last 30 minutes to brown the skin.
- 12Let the roulade rest for 20 minutes before slicing and serving with cranberry sauce.
Equipment
roasting pankitchen twinecutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●2 lbs russet potatoes, thinly sliced
- ●2 cups heavy cream
- ●1 cup shredded sharp cheddar cheese
- ●1 cup shredded Gruyère cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp unsalted butter, for greasing the baking dish
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Grease a 9x13 inch baking dish with butter.
- 3In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg.
- 4Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- 5Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Gruyère cheeses.
- 6Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
- 7Top with grated Parmesan cheese for a crispy finish.
- 8Cover the baking dish with aluminum foil and bake for 45 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- 10Let it cool for a few minutes before serving.
Equipment
9x13 inch baking dishmixing bowlknifecutting boardaluminum foil
Ingredients
- ●4 cups turkey or chicken stock
- ●1/2 cup unsalted butter
- ●1/2 cup all-purpose flour
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon onion powder
- ●1 teaspoon garlic powder
- ●1 tablespoon fresh thyme (or 1 teaspoon dried)
- ●1 tablespoon Worcestershire sauce
Instructions
- 1In a large saucepan, melt the butter over medium heat.
- 2Once melted, whisk in the flour to create a roux. Cook for about 2-3 minutes until it turns a light golden color.
- 3Gradually add the turkey or chicken stock while continuously whisking to prevent lumps.
- 4Bring the mixture to a simmer and cook for about 5-10 minutes until it thickens to your desired consistency.
- 5Stir in the salt, black pepper, onion powder, garlic powder, thyme, and Worcestershire sauce.
- 6Taste and adjust seasoning if necessary.
- 7Remove from heat and let it cool slightly before transferring to a container.
- 8Cover and refrigerate if making ahead, or serve immediately.
Equipment
large saucepanwhiskmeasuring cupsmeasuring spoonscontainer for storage
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