One more Thanksgiving post before I get on to the Christmas stuff – promise! But this dish was just too good not to share. I made this as a side for our Thanksgiving feast, because I didn’t want to make a green bean casserole. Now don’t me wrong, I love a good green bean casserole…but I just wasn’t feeling it this year, so I decided to do something else. Something different. Something decidedly not noncaloric, because it’s Thanksgiving, and why not? So I opened my copy of Mastering the Art of French cooking to peruse the gratin section, and I decided on this. It was so easy to put together, and you can even prepare it ahead of time and bake it later, which I took full advantage of – I stored it in a lidded Pyrex dish in the refrigerator until it was ready to go in the oven. Try it out the next time you have guests over; it’ll be a hit for sure!
Recipe adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.
- 2/3 cup onions, diced
- 1/2 lb potatoes, peeled
- 1/2-1 lb kielbasa
- 3 eggs
- 1 cup whipping cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup swiss cheese, shredded
Preheat the oven to 375 degrees, and put a large pot of water on the stove to boil. Cook the onions in butter or oil until tender, but not overly browned.
Cut the potatoes into slices.
Cut the kielbasa into small slices.
Beat the eggs with the whipping cream, adding in the salt and pepper.
Drop the potatoes into the boiling, salted water and cook 6-8 minutes. Drain. Butter a 9×9″ baking dish. Layer half the potatoes, half the cooked onions, and half the kielbasa. Then, layer the rest of the onions and remaining potatoes.
Pour the egg mixture over the potatoes, and shake the baking dish to send the liquid to the bottom. Sprinkle on the swiss cheese.
Bake 30-40 minutes or until nicely browned.