Classic sides perfect for holiday table

While turkey may be the star of the Thanksgiving table, the sides are more than just a supporting cast. To me, they make the meal. Every year, I try to bring at least one new side to the table. Instead of creating a new dish, I thought, this year, I would turn back the page and find a couple of classics.

With this in mind, I present to you two classic sides that are perfect for the holiday table. The first is Spinach Madeline, a creamy spinach casserole. The second focuses on the everyday spud, Potato Gratin. So, gather your ingredients, and Let’s head to the kitchen!

Spinach Madeline

This is a predecessor to the now famous spinach dip.

4 tablespoons butter

1 cup finely chopped onion

2 tablespoons flour

1/2 cup heavy cream

1/2 cup chicken stock

6 ounces pepper Jack cheese, cubed

1 teaspoon Worcestershire sauce

3/4 teaspoon celery salt

3/4 teaspoon granulated garlic

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/4 teaspoon ground mustard

1/8 teaspoon ground nutmeg

Creole seasoning to taste

20 ounces frozen chopped spinach, thawed

1/4 cup panko breadcrumbs

2 tablespoons freshly grated Parmesan cheese

Preheat oven to 325℉.

Melt butter in a saucepan over low heat. Add onion and cook; stirring occasionally, until very soft, about 12 minutes. Do not brown. Add flour and cook. stirring, until smooth and no longer raw smelling, about 4 minutes. Do not brown. Mix together cream and chicken stock and slowly add to flour mixture, whisking constantly to avoid lumps. Gradually add cheese, stirring until melted. Add Worcestershire sauce, celery salt, granulated garlic, black pepper, thyme, mustard , nutmeg, and Creole seasoning, taste and adjust seasoning.

Squeeze moisture from spinach and spread in a large mixing bowl. Pour cheese mixture over spinach; combine and transfer to a buttered casserole dish. Mix breadcrumbs and Parmesan cheese and spread over spinach; transfer to the oven and bake until browned and bubbly, 20 to 30 minutes.

Potato Gratin

1 stick butter, in all

4 cups thinly sliced leeks, white and green parts only

6 garlic cloves, minced

Kosher salt to taste

1 pound mixed mushrooms, coarsely chopped

Pinch of cayenne pepper

1 generous teaspoon dried thyme leaves, crushed

2 cups chicken stock, in all

1 3/4 cups half & half

3 1/2 pounds waxy potatoes, peeled, and sliced into 1/4-inch rounds

Creole seasoning to taste

10 ounces Gruyère cheese, grated

Preheat oven to 400℉.

Melt half the butter in a large heavy skillet over medium-high heat. Add the leeks and sauté until tender, about 5 minutes.With the flat of a chef's knife, grind the garlic to a paste with a little salt and stir until the leeks; cook, stirring occasionally, until leeks are very soft and beginning to brown, 3 to 5 minutes. Transfer to a bowl and return the skillet to the heat. Add mushrooms, cayenne pepper and thyme, sauté until tender, 8 to 10 minutes. Add about 1/4 cup chicken stock to skillet to deglaze; return leeks to skillet, combine, and remove from heat.

Butter a large casserole dish. Combine remaining stock and half & half. Layer one third of potatoes over the bottom of the baking dish and sprinkle with Creole seasoning, then spread half the mushroom mixture over the potatoes and sprinkle with 1/3 of the cheese. Top with half of the remaining potatoes, pour half of the stock mixture over potatoes, and sprinkle with Creole seasoning. Spread remaining mushroom mixture over potatoes and sprinkle with a scant half of the remaining cheese. Layer the remaining potatoes in the dish, pour the rest of the stock mixture over, and sprinkle with Creole seasoning and the remaining cheese.

Transfer to oven and bake until potatoes are very tender and sauce is bubbling and thick, about 9 minutes. Allow to rest at least 20 minutes before serving.

There’s a reason these dishes are classics. They are both delicious and have stood the test of time. Don’t think you need to wait until the holidays to dust off these recipes. They are great for any occasion.