We all have our cherished Thanksgiving recipes that remind us of childhood. Why not try something new this year and add a touch of elegance and European flair to them?
At Le Gourmet Central, we believe in indulging in the best and we’ve crafted a list of exquisite side dishes that put a luxurious twist on Thanksgiving classics. These recipes incorporate gourmet ingredients like truffle oil, Iberico ham, and triple-cream cheese. Dig in!
1. Triple-Cream Potato Gratin with Roasted Garlic Confit
Few side dishes are as comforting as a creamy potato gratin, but our version takes it up a notch with delicious triple cream cheese and roasted garlic confit.
Triple cream cheese is a variety of decadently creamy cheese made with butter fat. Any soft cow’s cheese that is easily spreadable, similar to cream cheese, will do for this recipe. It adds a luxurious velvety texture that pairs beautifully with the richness of the potatoes.
Ingredients:
- 6 large potatoes, thinly sliced (hint - don’t use waxy potatoes!)
- 1 cup heavy cream
- ½ cup triple-cream cheese (such as Treehug Bark Belted Cheese from Perrystead Dairy)
- 2 tablespoon Semi-salted butter (We like Le Beurre Semi-salted Butter)
- 1 head of garlic
- Fresh thyme, salt, and pepper to taste
To make this dish, start by roasting whole garlic cloves until they’re soft, then mix them into a cream sauce made with melted butter, triple-cream cheese, and fresh thyme. Season with salt and pepper to taste.
Layer thin slices of potatoes in a baking dish, pour the sauce over them, cover with foil and bake at 350°F until bubbly and golden. This usually takes around 1 hour 15 minutes.
Pro Tip: A sprinkle of Gruyère or Parmesan on top before baking adds a bit of crispness that complements the dish’s creamy texture.
The result? A decadent gratin with deep, savory flavors and a beautiful creamy finish that’s bound to impress.
2. Crispy Brussels Sprouts with Aged Balsamic and Iberico Ham
Brussels sprouts are an autumn staple, and they deserve a spotlight on your Thanksgiving table.
In this gourmet take, we roast Brussels sprouts until they’re caramelized and crispy, then drizzle them with aged balsamic vinegar and Iberico ham for a touch of acidity and sweetness.
Ingredients:
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- Aged balsamic vinegar, to taste (We love the Villa Manodori Balsamic)
- 100g Iberico ham, thinly sliced
- Salt and pepper to taste
Cut brussel sprouts lengthwise, leaving off the stem ends. Heat a skillet at medium-high with oil or butter and place the sprouts face down. Leave them on the skillet for around 8-10 minutes, not touching them, until they start to sear and caramelize.
Pro Tip: Try adding some grated Parmesan or Manchego cheese before roasting for an extra savory layer.
Put the skillet into an oven preheated at 375°F for around 20-25 minutes, until the sprouts are roasted through.
Take out of the oven, place the sprouts in your serving platter or bowl, and drizzle with Aged Balsamic Vinegar.
Now it’s time for crowning touch! Layer thin slices of Iberico ham from Spain on top which lend a salty, nutty richness.
3. Brioche Stuffing with Chestnuts and Black Truffle
Stuffing is an essential Thanksgiving side, but this brioche version infused with chestnuts and black truffle oil adds a gourmet twist that will steal the show.
Ingredients:
- 1 loaf brioche, cubed
- 1 cup chestnuts, chopped
- 1 small onion, diced
- 2 celery stalks, diced
- 2 tbsp black truffle oil (Try this bottle from the masters at CanigoOil)
- Fresh herbs (thyme, sage, rosemary)
- Salt, pepper, and broth to moisten
To make this dish, start by toasting cubes of brioche, then sauté the onions, celery, and chestnuts in butter.
Toss the brioche with the chestnut mixture, fresh herbs, and a bit of broth, and bake at 250°F until golden and aromatic - around an hour.
Pro Tip: Add some chopped crisp apples, like Granny Smith, to the mix for a bit of a tart sweetness!
4. Mixed Root Vegetables with Herbes de Provence
Root vegetables bring earthy warmth to any holiday meal, and a mixture of carrots, parsnips, and turnips seasoned with Herbes de Provence makes for an aromatic, flavorful side.
Herbes de Provence is a fragrant blend of rosemary, thyme, and other Mediterranean herbs that complements the sweetness of roasted vegetables.
Ingredients:
- 1 lb mixed root vegetables (carrots, parsnips, turnips)
- 3 tbsp olive oil
- 1 tbsp Herbes de Provence (Order them wrapped beautifully from Le Vieux Bistrot)
- Salt and pepper to taste
Simply toss your root veggies with olive oil, Herbes de Provence, salt, and pepper, then roast at 375°F until they’re tender and caramelized, around 35-45 minutes.
Pro Tip: Add a drizzle of honey or a sprinkle of fleur de sel before serving for an extra layer of flavor.
5. Roasted King Oyster Mushrooms with Wild Garlic Butter
For a side dish that’s both rustic and refined, roasted king oyster mushrooms with wild garlic butter offer a unique taste that feels like a stroll through the crisp countryside.
King oyster mushrooms have a meaty texture and rich, umami flavor, and roasting them enhances these qualities. Wild garlic butter adds a hint of creaminess that beautifully balances the mushrooms’ earthy profile.
Ingredients:
- 1 lb king oyster mushrooms, sliced
- 4 tbsp Le Beurre Bordier Wild Garlic Butter
- 2 cloves wild garlic, minced
- Salt and pepper to taste
To make this dish, slice the mushrooms lengthwise, brush them with garlic-infused butter, and roast at425°F until golden - around 50 minutes.
Pro Tip: Garnish with a sprinkle of fresh parsley, sherry vinegar, or chives for added color and flavor.
This Thanksgiving, treat your friends and family to the best of European flavors with Le Gourmet Central’s curated selection of gourmet ingredients.