A Thanksgiving style “Company Potatoes” recipe”
this is a good one if you are having a house full!

Potato-Apple Gratin
ingredients
•8 medium Yukon gold or other yellow-flesh potatoes, sliced 1/8 inch thick (8 to 10 cups)
•2 cups shredded or finely chopped Granny Smith apples (2 or 3 medium)
•2/3 cup sliced green onions (6) or thinly sliced leek
•4 slice bacon, crisp-cooked and crumbled
•1 1/2 teaspoons salt
•1/2 teaspoon ground black pepper
•3 cups shredded Gruyere, provolone, Swiss, or Jarslberg cheese (12 ounces)
•1 1/3 cups whipping cream
•3 cloves garlic, minced
•1/2 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg (optional)
•Green onion slivers (optional)
directions
1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish. Layer half of the potatoes, half of the apples, half of the sliced green onions, and half of the bacon in prepared dish. Sprinkle with half of the salt and half of the pepper. Sprinkle with half of the cheese. Repeat layers. In a medium bowl combine the cream, garlic, and, if desired, nutmeg. Pour cream mixture over layers in baking dish. Cover with foil.
2. Bake for 1-1/2 hours. Uncover; bake for 15 minutes more or until potatoes are tender when pierced with a fork and top is golden. Let stand for 10 minutes. If desired, sprinkle with green onion slivers.
from the test kitchen
Prepare as directed, except cook the potatoes and apples in separate pans of lightly salted boiling water for 5 minutes. Drain; pat dry with paper towels. Continue as directed through Step 1, except do not preheat oven. Chill for up to 24 hours. To serve, let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Continue as directed in Step 2.

nutrition facts ; Servings Per Recipe 12, cal. (kcal) 343, Fat, total (g) 22, chol. (mg) 76, sat. fat (g) 13, Monosaturated fat (g) 7, carb. (g) 24, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 14, vit. A (IU) 729, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 481, Potassium (mg) 578, calcium (mg) 374, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Let’s Face it, the Pumpkin Pie is always the biggest hit at Thanksgiving dinner, so here is our favorite recipe to share with you….

ingredients
• 3 large eggs
• 1/3 cup sugar
• 1 14 ounce can sweetened condensed milk
• 1 1/2 cups cooked pumpkin puree or one 15-ounce can pumpkin
• 3 tablespoons unsalted butter, melted and cooled
• 1 tablespoon all-purpose flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Salt
• 1 pre baked 9-inch pie shell

directions

• 1. Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.
• 2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.
• 3. Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.

Pumpkin Puree:
Cut one small pie pumpkin in half; scoop out seeds. Place pumpkin, cut side down, on a rimmed baking sheet. Bake at 400 degrees F for 45 minutes to 1 hour, until soft. Scoop flesh from pumpkin into a bowl. Mash pumpkin with a potato masher.
BAKED PIE SHELL:
Preheat oven to 450 degrees F. Prepare pastry as directed. Line chilled pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
nutrition facts
Servings Per Recipe 10, cal. (kcal) 364, Fat, total (g) 16, chol. (mg) 109, sat. fat (g) 9, carb. (g) 48, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 31, pro. (g) 8, vit. A (IU) 69, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 190, Potassium (mg) 284, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet