Great food minds turns to holiday gratins

Sweet-potato and russet-potato gratin / MCT photo

I’ve blogged before about how great food minds tend to think alike, particularly this time of year.

This time, columnist Jan Roberts-Dominguez wrote about gratins for the holidays and furnished five recipes for the newspaper’s weekly food section, A la Carte. In true Jan fashion, she related the dish’s origins and explained not only how to make it but why it’s so delicious.

Right on that column’s heels came a story from the Detroit Free Press on the same topic with the basic concept broken down into four easy steps that can be applied to virtually any vegetable-sauce-topping combination. See that article on our Holiday 101 page. I also tacked on two Free Press recipes using vegetables — Brussels sprouts and celery root — that Jan didn’t tackle.

Find all seven gratin recipes in our free, online recipe database, which is fast approaching 3,500 dishes. Search the Recipe Box’s “Thanksgiving” category and find more than 40 other recipes to consider for your feast.

Our annual tradition, the Holiday 101 page will be updated over the next week and throughout December until New Year’s. Find a variety of stories and recipes there that won’t fit in A la Carte, as well as all the holiday-related stories we did cover in print.

The Recipe Box is free for readers who don’t subscribe to the paper to access, as well as the majority of Holiday 101 stories.  

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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