My sister, the doctor, lover of pies and Peeps, is hosting Thanksgiving this year. She has it all under control, sleeping arrangements organized, color-coded cooking timeline mapped out, and the menu finalized, promising her 12 guests a turkey, a spanakopita , cranberry sauce (not this one ) and pie.
To help lighten her load, I’ve signed up to bring punch , stuffing , bread , and this potato gratin, a dish my mother has served at nearly every big holiday gathering for as long as I can remember, one that often steals the show no matter what it’s beside, turkey or otherwise.
It comes from Chez Panisse Vegetables , which offers a number of enticing combinations — potato with turnips or celery root or leeks or sweet potato — but we almost always use potatoes exclusively and keep the seasonings simple too: salt, pepper, thyme and just a dash of freshly grated nutmeg. Submerged in a mixture of equal parts heavy cream and chicken stock, topped with a mixture of Gruyère and parmesan cheeses, these potatoes emerge irresistibly crispy on top and creamy underneath.
This gratin couldn’t be easier to throw together, and you can’t mess it up. I promise. Hope all of your Thanksgiving preparations are going well.
My mother swears by red potatoes. I’ve learned not to question.
A mandoline makes quick work of the slicing, but if you don’t have one, don’t worry.
Rub baking dish with butter and garlic:
Layer potatoes overtop:
Season the potatoes with salt, pepper, and thyme leaves:
Add another layer of potatoes and season in the same manner:
Submerge the potatoes with equal parts heavy cream and chicken stock…:
.. then top with a combination of grated gruyère and parmesan cheeses:
Bake for 45 minutes to an hour:
Seriously, I could totally skip the turkey.
Description
I love the simplicity of the Chez Panisse Vegetables’s recipe, so I’ve written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below:
“Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk to the top level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan or Gruyère cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375ºF until nicely browned.
Make it Ahead
You can make this ahead of time two ways:
- You can bake the entire thing ahead of time, let it cool completely, then cover with foil. To reheat: Place it covered in a preheated 350ºF oven for about 15 to 20 minutes or until cream-stock mixture is bubbling. Uncover if necessary for 5 to 10 minutes to get the cheese bubbling.
- You can bake the dish halfway or three-fourths way — the top will begin to brown, but there will still be a fair amount of liquid in it. In other words, the liquid will not have completely thickened. Remove it from the oven, let it cool completely; then cover in foil. Reheat uncovered at 350ºF until it is done — the top will be browner and the cream mixture will have thickened sufficiently.
- softened butter
- 1 clove garlic, smashed
- 3 lbs. red skinned potatoes, peeled (about 2 lbs. 10 oz . peeled)
- kosher salt
- pepper
- 8 to 10 fresh thyme sprigs
- freshly grated nutmeg, optional
- 1.5 cups (or more or less) chicken stock
- 1.5 cups (or more or less) heavy cream
- 1 heaping cup grated Gruyère cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- Preheat oven to 375ºF. Rub an earthenware gratin dish (or 9×13-inch Pyrex) with smashed peeled garlic and butter.
- Using a mandoline or knife, cut potatoes 1/8-inch thick and layer overlapping slices in the prepared pan. Season generously with salt, pepper, and thyme leaves (no need to chop — just pull and scatter). Lightly grate nutmeg over top. Make another layer of potato slices and season again in the same manner.
- Cover the potatoes with the stock and cream — you may need more to allow the liquid to get to the top level of the top layer of potatoes. Sprinkle the top with the grated cheeses. Bake 45 minutes to 1 hour (see notes above if you need to make this ahead of time), checking after 40 minutes or so to make sure the potatoes are not browning too quickly. If they are browning too quickly, cover the pan with foil and continue baking until the potatoes are tender and the top is nicely browned. You can also turn the temperature down to 350ºF if necessary. I find this consistently takes over an hour for the liquid to thicken up and for the top to be evenly browned.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Side Dish
- Method: Oven
- Cuisine: American
My sister, the doctor, lover of pies and Peeps, is hosting Thanksgiving this year. She has it all under control, sleeping arrangements organized, color-coded cooking timeline mapped out, and the menu finalized, promising her 12 guests a turkey, a spanakopita , cranberry sauce (not this one ) and pie.
To help lighten her load, I’ve signed up to bring punch , stuffing , bread , and this potato gratin, a dish my mother has served at nearly every big holiday gathering for as long as I can remember, one that often steals the show no matter what it’s beside, turkey or otherwise.
It comes from Chez Panisse Vegetables , which offers a number of enticing combinations — potato with turnips or celery root or leeks or sweet potato — but we almost always use potatoes exclusively and keep the seasonings simple too: salt, pepper, thyme and just a dash of freshly grated nutmeg. Submerged in a mixture of equal parts heavy cream and chicken stock, topped with a mixture of Gruyère and parmesan cheeses, these potatoes emerge irresistibly crispy on top and creamy underneath.
This gratin couldn’t be easier to throw together, and you can’t mess it up. I promise. Hope all of your Thanksgiving preparations are going well.
My mother swears by red potatoes. I’ve learned not to question.
A mandoline makes quick work of the slicing, but if you don’t have one, don’t worry.
Rub baking dish with butter and garlic:
Layer potatoes overtop:
Season the potatoes with salt, pepper, and thyme leaves:
Add another layer of potatoes and season in the same manner:
Submerge the potatoes with equal parts heavy cream and chicken stock…:
.. then top with a combination of grated gruyère and parmesan cheeses:
Bake for 45 minutes to an hour:
Seriously, I could totally skip the turkey.
Description
I love the simplicity of the Chez Panisse Vegetables’s recipe, so I’ve written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below:
“Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk to the top level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan or Gruyère cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375ºF until nicely browned.
Make it Ahead
You can make this ahead of time two ways:
- You can bake the entire thing ahead of time, let it cool completely, then cover with foil. To reheat: Place it covered in a preheated 350ºF oven for about 15 to 20 minutes or until cream-stock mixture is bubbling. Uncover if necessary for 5 to 10 minutes to get the cheese bubbling.
- You can bake the dish halfway or three-fourths way — the top will begin to brown, but there will still be a fair amount of liquid in it. In other words, the liquid will not have completely thickened. Remove it from the oven, let it cool completely; then cover in foil. Reheat uncovered at 350ºF until it is done — the top will be browner and the cream mixture will have thickened sufficiently.
- softened butter
- 1 clove garlic, smashed
- 3 lbs. red skinned potatoes, peeled (about 2 lbs. 10 oz . peeled)
- kosher salt
- pepper
- 8 to 10 fresh thyme sprigs
- freshly grated nutmeg, optional
- 1.5 cups (or more or less) chicken stock
- 1.5 cups (or more or less) heavy cream
- 1 heaping cup grated Gruyère cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- Preheat oven to 375ºF. Rub an earthenware gratin dish (or 9×13-inch Pyrex) with smashed peeled garlic and butter.
- Using a mandoline or knife, cut potatoes 1/8-inch thick and layer overlapping slices in the prepared pan. Season generously with salt, pepper, and thyme leaves (no need to chop — just pull and scatter). Lightly grate nutmeg over top. Make another layer of potato slices and season again in the same manner.
- Cover the potatoes with the stock and cream — you may need more to allow the liquid to get to the top level of the top layer of potatoes. Sprinkle the top with the grated cheeses. Bake 45 minutes to 1 hour (see notes above if you need to make this ahead of time), checking after 40 minutes or so to make sure the potatoes are not browning too quickly. If they are browning too quickly, cover the pan with foil and continue baking until the potatoes are tender and the top is nicely browned. You can also turn the temperature down to 350ºF if necessary. I find this consistently takes over an hour for the liquid to thicken up and for the top to be evenly browned.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
I love the simplicity of the Chez Panisse Vegetables’s recipe, so I’ve written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below:
“Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk to the top level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan or Gruyère cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375ºF until nicely browned.
Make it Ahead
You can make this ahead of time two ways:
- You can bake the entire thing ahead of time, let it cool completely, then cover with foil. To reheat: Place it covered in a preheated 350ºF oven for about 15 to 20 minutes or until cream-stock mixture is bubbling. Uncover if necessary for 5 to 10 minutes to get the cheese bubbling.
- You can bake the dish halfway or three-fourths way — the top will begin to brown, but there will still be a fair amount of liquid in it. In other words, the liquid will not have completely thickened. Remove it from the oven, let it cool completely; then cover in foil. Reheat uncovered at 350ºF until it is done — the top will be browner and the cream mixture will have thickened sufficiently.
- softened butter
- 1 clove garlic, smashed
- 3 lbs. red skinned potatoes, peeled (about 2 lbs. 10 oz . peeled)
- kosher salt
- pepper
- 8 to 10 fresh thyme sprigs
- freshly grated nutmeg, optional
- 1.5 cups (or more or less) chicken stock
- 1.5 cups (or more or less) heavy cream
- 1 heaping cup grated Gruyère cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- Preheat oven to 375ºF. Rub an earthenware gratin dish (or 9×13-inch Pyrex) with smashed peeled garlic and butter.
- Using a mandoline or knife, cut potatoes 1/8-inch thick and layer overlapping slices in the prepared pan. Season generously with salt, pepper, and thyme leaves (no need to chop — just pull and scatter). Lightly grate nutmeg over top. Make another layer of potato slices and season again in the same manner.
- Cover the potatoes with the stock and cream — you may need more to allow the liquid to get to the top level of the top layer of potatoes. Sprinkle the top with the grated cheeses. Bake 45 minutes to 1 hour (see notes above if you need to make this ahead of time), checking after 40 minutes or so to make sure the potatoes are not browning too quickly. If they are browning too quickly, cover the pan with foil and continue baking until the potatoes are tender and the top is nicely browned. You can also turn the temperature down to 350ºF if necessary. I find this consistently takes over an hour for the liquid to thicken up and for the top to be evenly browned.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Side Dish
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2013/11/20/my-mothers-alice-waters-potato-gratin/
With its perfectly moist texture and soft crumb, this applesauce bundt cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. Super simple, it bakes beautifully and evenly every time.
Are you expecting company anytime soon? This applesauce bundt cake might be a good little thing to have on hand. It takes no time to throw together, and it’s the kind of thing, like this one-bowl orange ricotta pound cake and this lemon-ricotta pound cake , that can be enjoyed at any point in the day, early in the morning with coffee, later in the afternoon with tea.
I learned the recipe from my old neighbor, Geri, from Virginia, who always seemed to have this cake on hand anytime she was entertaining. My children and I (and the neighborhood!) couldn’t get enough of it when we found ourselves at her house for one of her legendary gatherings.
Geri started making this cake years ago when her father, who loved sweets, was advised to watch his diet. She found the recipe in some sort of low-fat, heart-healthy cookbook/website and has been making it ever since — for her father, for her own family, for her friends, for nearly every fall gathering and holiday.
Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, this cake is one of the moistest cakes I have ever made, and I can assure you it does not taste like diet food in any shape or form. And unlike some cakes that get moister the day after they are baked, this one is moist immediately, no doubt a result of the quantity of applesauce and yogurt. Moreover, it bakes beautifully and evenly every time — I don’t know why I don’t use my Bundt pan more often — and it looks pretty to boot.
Best Bundt Cake Pan
I love the shape of a classic, scalloped Bundt pan. I’ve had the 12-cup, Nordic Ware Original Bundt Pan for years, and I absolutely love it — cakes bake super evenly every time.
How to Get Cake Out of Bundt Pan
There is nothing more crushing than turning out a cake, from a Bundt pan or other vessel, only to find a huge chunk of it stuck to the interior. Four tips:
- Be sure to grease your pan really, really well. I use a generous amount of butter, and I take my time as I grease. If you prefer nonstick spray, that works well, too.
- Let the cake cool in the pan sufficiently before turning it out. I let this cake cool for 45 minutes before turning it out.
- Buy a good Bundt pan . I have never had issues with cake sticking in the (well greased) Bundt pan I mentioned above.
- Set a plate or a cooling rack over the top of the Bundt cake; then flip it over together … video coming soon.
What makes a cake moist?
Often fat, either in the form of oil or butter, is what makes a cake moist, but in this cake the moisture comes primarily from two other sources: yogurt and applesauce. Applesauce is frequently used as a lower-calorie substitute for butter and oil — it miraculously goes a great job providing richness without all the fat. As noted above, there are large amounts of both yogurt and applesauce in this cake as well as a small amount of oil, all of which makes for an incredibly moist cake.
Note: Because sugar is hygroscopic, meaning it attracts and holds onto water molecules, it helps make and keep baked goods moist. There is a fair amount of sugar in this cake, though not an inordinate amount given its size. Many commenters have had success cutting the sugar back considerably, so read those if you are interested in cutting back.
A Few Other Apple Recipes To Make This Fall
- Teddie’s Apple Cake
- Balzano Apple Cake
- Big Apple Pancake
- Apple-Frangipan Galette
- Easy French Apple Tart
- Apple Cobbler with Hot Sugar Crust
How to Make Applesauce Cake
First, gather your ingredients. Whisk together the dry ingredients. Stir together the wet ingredients.
Then combine the two.
Grease a Bundt pan well with butter or nonstick spray.
Pour batter into pan. Transfer to oven and bake at 325ºF for about an hour.
If you wish, you can dust with powdered sugar:
How to Make Applesauce
You absolutely do not need to make homemade applesauce to make this cake, but should you feel inclined, know this: it’s super easy! To make really, really good applesauce, you need nothing more than apples and water — no extra sugar, no extra spice. Here’s what you do: Gather some apples.
Cut straight down around the core of the apple; discard the core; place apple pieces in a pot with a little water — for these five apples, I used 1/3 cup water:
Bring to a boil; then turn the heat down to low. Cover the pot and let the apples cook until tender, 15 to 20 minutes (or longer if you are using more apples). Watch closely at the end — as all of the water evaporates, the juices concentrate and can burn quickly:
Using a slotted spoon (or not if there is very little water left in the pot), transfer the apples to a food mill and crank away:
Can you believe the color of this applesauce? It doesn’t always turn out quite this brilliantly, but the key to getting a beautiful pinkish hue in your applesauce is to 1. Leave the skin on the apples when you make the sauce and 2. Use the right kind of apples. I’ve been using Empires, which consistently produce a beautifully colored, not-so-sweet sauce. The skin on the Empires I used for this batch were particularly deep red in hue. Macintosh apples will also create a nice pink sauce.
Description
With its perfectly moist texture and soft crumb, this applesauce cake is a serious crowd-pleaser. Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, it will be one of the moistest bundt cakes you ever make. It’s super simple, and it bakes beautifully and evenly every time.
Notes:
Sugar: Over the years many of you have asked if you can cut the sugar back in this recipe, and many of you have reported back with successful results. Some of you have used 1 cup, others have used 1.5 cups. Encouraged by you, I recently made the cake with 1.5 cups (330 g) of sugar, and it was a great success. That said, I promise you this cake is not too sweet with 2 cups of sugar. Teddie’s apple cake , which is about the same size, also calls for 2 cups of sugar.
Cinnamon : I like it this cake both with cinnamon and without. It all depends on your preferences. If you’re in the mood for those warming fall spices, use cinnamon. If you’re not in the mood for the spiced flavor, use vanilla. The texture of the cake will be divine no matter what spices you use.
Yogurt : Geri, the woman who shared this recipe with me, uses Dannon plain nonfat yogurt, and her cake always came out incredibly deliciously. I get nervous about these things sometimes and can’t keep myself from buying the full-fat tubs. I used Stonyfield whole milk plain.
To freeze: Let the cake cool completely — this may take several hours from when you turn it out onto a cooling rack. Then wrap the cake in plastic wrap and tuck it into a jumbo Ziplock bag. Freeze for up to 3 months; thaw overnight on the counter before serving.
- 2.75 cups ( 350 g ) flour
- 2 cups ( 418 g ) sugar
- 2 1/2 teaspoons ( 13 g ) baking soda
- 1 1/4 teaspoons ( 5 g ) baking powder
- 1 teaspoon ( 7 g ) kosher salt
- 1 teaspoon cinnamon (optional, see notes)
- 1 3/4 cups ( 465 g ) applesauce
- 1 1/4 cups yogurt ( 323 g ) (see notes regarding fat percentage)
- 1 egg
- 1/3 cup ( 83 g ) grapeseed oil, avocado oil, vegetable oil or other neutral oil
- 1 1/2 teaspoons (5 g) vanilla extract
- Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
- In large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon (if using) and salt.
- In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
- Pour into prepared pan.
- Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Mine have consistently been done at 55 to 60 minutes.
- Cool 15 to 30 minutes or longer — I let mine sit for 45 minutes before turning it out onto a cooling rack. Before turning it out, run a paring knife around the center circle to loosen it a bit. See notes above if you wish to freeze the cake for a future date.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert/Cake
- Method: Oven
- Cuisine: American
