Side by Side

Ina Garten gives vegetables a starring role at Thanksgiving. Try one of these from her latest cookbook.

Every Thanksgiving, we all obsess about how to cook the turkey: Should it be brined, dry-brined, roasted, fried, high temperature, low temperature? Should we baste or not? For me, Thanksgiving dinner isn’t really about the turkey—it’s all about the sides, and lots of them! When I’m planning the menu, I choose sides that fit a few criteria: First, they have to be old fashioned but updated in some way, like these chipotle sweet potatoes. Second, I need to be able to prepare the dish while the turkey is roasting in the oven, so I choose some sides that cook on top of the stove, such as these Brussels sprouts, and others that can be made ahead and reheated while the turkey rests, like this gratin. Remember, you can never make too many sides. Your guests will be thrilled if you send them home with the leftovers! Have a happy and delicious Thanksgiving!

ROOT VEGETABLE GRATIN

ACTIVE: 25 min l TOTAL: 2 hr 10 min SERVES: 8 to 10

Good olive oil 

1½ cups sliced yellow onion (1 large) 

2 cups (¼-inch-sliced) fennel, top and core removed 

1 tablespoon minced garlic (3 cloves) 

1 pound sweet potatoes, peeled and sliced ¼ inch thick 

1 pound celery root, peeled and sliced ¼ inch thick 

1 pound Yukon Gold potatoes, peeled and sliced ¼ inch thick 

2½ cups heavy cream 

½ cup chicken stock, preferably homemade 

2 cups grated Gruyère cheese (6 ounces with rind) 2 teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper

2½ cups coarse fresh bread crumbs, crusts removed