I made the Potato, Fennel, and Leek Gratin years ago when we were invited to a friend’s house for Thanksgiving dinner. Scalloped potatoes, fennel, and leeks are adorned with spices, Niçoise olives, a creamy white sauce, and two kinds of cheese before baked to perfection. It’s a rich dish that rises to the occasion of holiday excess!
The polenta gratins provided an interesting presentation while also delighting our taste buds. The Salsa Roja is quite tasty when using fresh tomatoes from our Farmer’s Market. I’ll use these recipes as the basis on which I’ll experiment in the future.
 Gratin of Eggplant, Roasted Peppers, and Garlic |
 Polenta Baked with Tomatoes, Corn, and Basil |
 Polenta Baked with Artichokes, Tomatoes, and Olives |
 Potato Gratin with Artichokes and Smoked Cheese |
 Potato, Fennel, and Leek Gratin |
 Polenta Gratin with Salsa Roja |