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Move over, mashed potatoes: Here's potato gratin forestiere

You've gotta have a potato at the table on Thanksgiving. But you don't have to stop at just one. At the L.A. Times Test Kitchen, we think more is more. So, in addition to a creamy mashed, and a sweet, how about something completely different?

Your Thanksgiving recipe for the day is potato gratin forestiere, and comes courtesy of chef Daniel Boulud: layers of potatoes and wild mushrooms are bathed in cream and slowly baked.


PHOTO GALLERY: Feast with your eyes

More holiday recipes from the L.A. Times Test Kitchen

Photo: Kirk McKoy / Los Angeles Times

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This Potato gratin forestiere recipe looks simply amazing .
Took the recipe and will give it a try.


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