A classic gratin is a gorgeous addition to any holiday table. Ours has a crispy panko topping infused with lemon zest and rosemary.
1 lemon, zested
1/3 cup whole-wheat panko bread crumbs
1/4 cup Parmesan cheese
1 tbsp roughly chopped fresh rosemary
2 tbsp organic unsalted butter, divided
1 red onion, thinly sliced
2 cloves garlic, minced
1 tsp balsamic vinegar
1 tbsp white whole-wheat flour
1 cup low-sodium chicken broth
1/2 cup whipping cream (35%)
1/2 cup whole milk
4 large white potatoes (NOTE: Avoid higher-starch potatoes like Russets that tend to fall apart after cooking.)
1/2 tsp each ground black pepper and sea salt
Preheat oven to 350°F. Mist a 9 x 9-inch baking dish with cooking spray and set aside.
In a small bowl, combine lemon zest, panko, Parmesan and rosemary. Set aside.
In a large saucepan on medium, melt 1 tbsp butter. Add onions and cook, stirring occasionally, until very soft and pale in color, 3 to 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions begin to brown and start sticking to bottom of pan, 5 to 7 minutes more. Add garlic and cook until fragrant, about 30 seconds. Add vinegar; stir to coat.
Push onions to one side and melt remaining 1 tbsp butter on other side. Add flour and cook, stirring frequently, until flour is golden, 1 to 2 minutes. Add broth and stir everything together, scraping up browned bits from bottom of pan. Add cream and milk and bring to a simmer until slightly thickened, about 30 seconds. Remove pan from heat; set aside.
Peel potatoes and slice 1/8 inch thick with a knife or a mandoline. Place 2 tbsp sauce on bottom of prepared dish. Arrange half of potato slices in dish, overlapping slightly, and sprinkle with ¼ tsp each salt and pepper; cover with half of remaining sauce. Arrange remaining potatoes; sprinkle with remaining 1/4 tsp each salt and pepper and cover with remaining sauce. Cover dish with foil; place on a baking sheet. Bake until potatoes are tender, 45 minutes to 1 hour. Remove foil and sprinkle with panko mixture. Bake until panko is golden, about 15 minutes.
This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.