Thanksgiving Tour 2013 -- Day 4

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I have a fun and easy to make side dish for you today -- Potato "Fill-in-the-Blank" Gratin.

I adapted the recipe from Williams-Sonoma's Potato and Celery Root Gratin.

The idea here is, you use a waxy potato, like yukon gold, or red-bliss, and then pick your other favorite winter vegetable to mix in.

Choose from any of the following to fill in your "blank":

Celery Root
Kohlrabi
Parsnip
Rutabaga
Sunchoke
Turnip
Cauliflower

I used whole milk instead of cream as the liquid, a trick I learned from the Smitten Kitchen. For my taste, the dish is plenty rich and savory with the milk, and then you can save the cream for your pie.