Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Rosemary Scalloped Potatoes

Creamy, cheesy potatoes baked until tender and golden brown. Sometimes you just must indulge!

Holiday Side Dish from Cooking Planit: Rosemary Scalloped Potatoes

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PRODUCE
  • Fresh Rosemary – 1 Tablespoon
  • Russet or Baking Potatoes – 2 1/2 Pounds
CHEESE &
LUNCHMEAT
  • Gruyere Cheese, Shredded – 1 3/4 Cup
  • Parmesan Cheese, Grated – 1/4 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
DAIRY
& EGGS
  • Butter, Unsalted – 1 Teaspoon
  • Heavy Cream – 2/3 Cup
  • Whole Milk – 1/3 Cup
PREP STEPS

  1. Pick leaves of rosemary off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.

COOK STEPS

  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes and cut into 1/8-1/4 inch thick slices. Place in a microwave-safe bowl and cover tightly with plastic wrap.
  3. Microwave the potatoes on high for 5-7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.
  4. Combine whole milk and heavy cream in the bowl with the rosemary. Season with salt and pepper.
  5. Lightly butter a baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat with 2 more layers. Cover the dish tightly with aluminum foil.
  6. Place the potato gratin in the preheated oven. Cook until potatoes are tender and pierce easily with a fork, and sauce is thick, about 20-25 minutes. Remove foil and cook for another 10-15 minutes until top is golden brown.
  7. Once the gratin is out of the oven, let it rest for about 5 minutes before cutting.
  8. Slice the gratin and transfer to dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Blue Cheese Mashed Potatoes

Creamy, rich mashed potatoes become even more decadent with crumbled blue cheese. It will make any evening feel like a special occasion.

Cooking Planit Holiday Side Dish: Blue Cheese Mashed Potatoes recipe

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The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Russet Or Baking Potatoes – 2 Pounds
CHEESE
  • Blue Cheese, Crumbled – 6 Ounces
DAIRY &
EGGS
  • Butter, Unsalted – 4 Tablespoons
  • Heavy Cream – 1/2 Cup
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot, then fill the pot with cold water to cover the potatoes by about 1 inch. Place pot on the stove.

COOK STEPS

  1. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
  2. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about 10-15 minutes.
  3. Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  4. Once butter is melted, stir in heavy cream and microwave again, in short increments, until mixture is warm.
  5. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
  6. Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
  7. Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
  8. Stir the crumbled blue cheese into the potatoes, and season with salt and pepper to taste. Remove from heat. Cover until ready to serve.
  9. Transfer potatoes to a serving dish or dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Creamy Polenta

This recipe will have all your guests asking for seconds. Look for uncooked, raw, yellow polenta in the bulk aisle. You only have to buy what you need, which makes it affordable too.

Creamy Polenta from Cooking Planit's 30 Holiday Sides in 20 Days

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The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

PRODUCE
  • Fresh Chives – 2 Tablespoons
  • Fresh Parsley – 1 Tablespoon
DRY GOODS &
PACKAGED GOODS
  • Polenta/Yellow Cornmeal/Raw – 1 Cup
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1 1/2 Cup
DAIRY &
EGGS
  • Butter, Unsalted – 1 Tablespoon
  • Heavy Cream – 1 Cup
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 4 Cups
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Finely chop chives to measure the indicated amount.
  2. Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

COOK STEPS

  1. Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
  2. Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, then reduce heat to low and cover tightly.
  3. Cook the polenta for 20 minutes, removing lid to stir often. After the first 20 minutes, remove the lid and cook uncovered for another 15 minutes.
  4. After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
  5. Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!