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

November 3, 2009 |  3:45 pm

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.


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Photo: Kirk McKoy / Los Angeles Times