The turkey rules the roost at Thanksgiving. It takes center place on the table. It’s stuffed and basted; cooking it can be an all-day event. It’s a rather high maintenance bird, and when push comes to gobble, it’s really the side dishes (isn’t it?!?) that dress it up and make it tasty.

With that said, here are two great Thanksgiving side dishes (as adapted from Martha Stewart), that aren’t as diva-ish to cook, but look like little Diva’s on the plate.

Not As Fancy as They Look… Potato au Gratin (aka Scalloped Potatoes)


Unsalted butter, at room temperature.

2 medium russet potatoes

Kosher salt and ground pepper

6 tablespoons heavy cream

1/2 cup grated Gruyere


Preheat oven to 400 degrees.

Here’s the fake fancy part. You’ll need a muffin tin. Grease the bottom with your unsalted butter.

Thinly slice your potatoes. A mandolin is key.

Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning with salt and pepper every few slices, until cups are filled.

Pour 1 tablespoon heavy cream over each.

Sprinkle Gruyere over each.

Bake until potatoes are golden brown and tender when poked with a toothpick. (Approx 30 to 35 minutes).

To remove from the pan, run a knife Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Everybody Loves Bacon and Brussels 


3 slices bacon, cut into 1/2-inch pieces

4 pints Brussels sprouts, ends trimmed and halved

1 shallot, chopped

Kosher salt and ground pepper

2 tablespoons olive oil


Preheat oven to 425 degrees.

Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes.

In a pan saute shallots. Add Brussels sprouts and olive oil, cook 2-3 minutes until soft.

Add shallots and sprouts to the bacon in the oven.

Roast about 15 minutes.

Remove from oven. Salt and pepper.

Sprinkle with fresh squeezed lemon if desired.


-Arianna Schioldager

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