So, whether we’re ready or not, the holidays are upon us!! Christmas trees and lights are out everywhere (even though we still have Thanksgiving coming up) and sometimes, if you listen closely, you’ll hear holiday music in the stores. Seriously.
Recently, I attended the Cooking Experience weekend in Des Moines, Iowa, hosted by Better Homes and Gardens at their headquarters. It was fabulous. Not only did we get to meet a lot of the editors, and Gayle Butler!, but we also attended sessions on how to set a Thanksgiving Day table, great slow cooker recipes, desserts for the holidays and there was even a quick knife skills 101 class.
While we were there, we got to tour the offices, the test kitchens, walk through the amazing prop room. . (and it’s gigantic), and we also walked down a hallway that had all of the covers of every Better Homes and Gardens cookbook.
Did you know there’s a new edition out? The 16th edition, folks! Since 1930, the Better Homes and Gardens New Cook Book has been the go-to cookbook in millions of homes across America. Now completely updated and revised, the 16th edition includes everything from beloved classics to hot new recipes!
This book covers everything from Cooking Basics to Appetizers and drinks, Beans Rice and Grains, Breads, Cakes and frosting, Candies, canning and freezing, casseroles, cookies and bars, holiday favorites, meat, pasta, pie and tarts and more!! This is 658 pages of delicious.
And one of you get a chance to WIN this fabulous cookbook. . But before I get to the giveaway, I have to share the Autumn Potato Gratin recipe I made from here, page. 362. You guys, this gratin is SO good!!! The secret? There are thinly sliced potatoes, butternut squash, leeks and fontina cheese inside. oh yeah.
This Autumn Potato Gratin needs to be on every Thanksgiving table this year . . seriously. Don’t miss this recipe!
Autumn Potato Gratin
- 4 medium yellow-flesh potatoes unpeeled and thinly sliced (about 5 cups)
- 1 small butternut squash peeled, halved and seeded and thinly sliced crosswise
- 1/2 cup thinly sliced leek 1 large
- 1 tablespoon snipped fresh sage
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 8 ounces Fontina cheese freshly grated (about 2 cups)
- 1 1/2 cups heavy whipping cream
- Preheat oven to 350 degrees. Grease a 3-quart baking dish or gratin dish. Layer half each of the sliced potatoes, butternut squash, and leeks in prepared dish. Sprinkle with half each of the sage, garlic, salt, nutmeg and pepper. Sprinkle with half the cheese and repeat layers. Pour the heavy whipping cream over the top. Cover tightly with foil.
- Bake, covered, for about 80 minutes. Uncover and bake for about 30 more minutes or until potatoes are tender when pierced with a fork and top is golden brown. Let stand for 15 minutes.
Recipe re-published here with permission.
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Also, check out this awesome post from I Am Baker on the Better Homes and Gardens Cooking Experience weekend:
And this one from Grandbaby Cakes!
And this fabulous recap from Julianne from Beyond Frosting! If Better Homes and Gardens hosts another Cooking Experience next year, I’m going again!!!
Disclosure: This is not a paid sponsored post. I did receive a copy of the cookbook to review and test recipes. This giveaway is sponsored by the cookbook’s publisher.