Final Thursday, Food52’s Cookbook Membership group members gathered for a potluck-style occasion celebrating our Cookbook of the Yr, Tenderheart by Hetty Lui McKinnon. And whereas a asking a cookbook writer to decide on a favourite dish is like asking a mom to decide on a favourite baby, there all the time is one (it simply is dependent upon the day). So on this explicit night, Hetty picked a favourite: Hazelnut Hassleback Potato Gratin. Seems, it everybody else’s go-to, as effectively. (Fact: Our editorial director went in for seconds.)

“It’s the most scrumptious potato gratin you’re ever going to have,” shared McKinnon. “There isn’t any cream—it’s the hazelnut milk that makes the cream which has a lot taste in it.”
The recipe is straightforward: a leek base layered with a hazelnut, rosemary, and nutmeg béchamel-like sauce topped with thinly sliced potatoes and, after all, extra sauce. However taste is something however. It’s equal components nutty and fragrant with a light-weight and fluffy really feel that received’t depart you with post-feast discomfort.

McKinnon solely makes it round yearly to protect its particular really feel, and marks Thanksgiving as the right time to take action. And we hope you comply with go well with.