Depending on upon where you live or where you were raised you have staple side dishes for your Thanksgiving meal. Green bean casserole, varieties of sweet potato dishes, and stuffings or dressings are among the most popular. If you want to mix things up a little bit this year, try one of these gratins.
Fennel Gratin with Pecorino and Lemon features a mild anise flavor with a crunchy breadcrumb topping.
Leek and Mushroom Gratin is a bit creamier with the same topping.
Fennel Gratin with Pecorino and Lemon
(Mark Kelly, 2012)
5 Tbsp EVOO
1 large onion, halved, cut into ¼ inch thick slices
3 large garlic cloves, minced
5 large fennel bulbs, trimmed, cored, cut into ¼ inch thick slices
½ cup low-sodium chicken broth
2 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh thyme
1 ½ tsp coarse kosher salt
½ tsp black pepper
3 Tbsp butter
¾ cup panko
1 cup Pecorino Romano cheese
1 Tbsp chopped Italian parsley
1 ½ tsp finely grated lemon peel
Gratin – Lightly oil shallow 2-quart glass or ceramic dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic.; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.
Crumb Topping – Melt butter in large non-stick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko.
Preheat oven to 425 degrees F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
Leek and Mushroom Gratin
(Adapted from recipe courtesy of Gourmet, October 2012)
¾ stick unsalted butter, divided
1 cup fine dry bread crumbs
¼ pound Gruyere, finely grated – about 2 cups
½ cup finely grated Parmigiano-Reggiano
2 tsp finely chopped garlic
1 Tbsp finely chopped flat leaf parsley
3 pounds leeks, root ends trimmed
2 Tbsp all purpose flour
1 ½ cups low sodium chicken stock
1/8 tsp grated nutmeg
1 tsp grated lemon zest
1 pound cremini mushrooms, trimmed and thinly sliced
Freshly ground black pepper
Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
Toss melted butter with breadcrumbs, cheeses, garlic, parsley, ¼ teaspoon salt and ¼ teaspoon pepper in a bowl until combined.
Trim each leek to an 8-inch length. Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks and drain well.
Melt 1 tablespoon butter in a 1 to 1 ½-qt heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
Preheat oven to 400F. Butter baking dish.
Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and ¼ teaspoon each of salt and pepper, then cover leeks directly with a round piece of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
Meanwhile, heat remaining 2 tablespoons butter in a heavy skillet over medium heat until foam subsides. Add mushrooms and ¼ teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is babbling and topping is golden, about 15 minutes.
Note: Gratin can be assembled, without breadcrumbs, 8 hours ahead and chilled (covered once cooled). Bring to room temperature, stir, and top with breadcrumbs before baking.