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My strongest opinion on Thanksgiving sides is that whenever possible, they should come in a casserole dish (or its chic French cousin, a gratin). I don’t mean that your sides should be limited to things that swim in cream, cheese, butter, or a happy combination of all three — al
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My strongest opinion on Thanksgiving sides is that whenever possible, they should come in a casserole dish (or its chic French cousin, a gratin). I don’t mean that your sides should be limited to things that swim in cream, cheese, butter, or a happy combination of all three — although one dish in this category is highly welcome on my table — I simply mean that sides like this, that is baked in dishes with walls, tend to excel at holding up to resting times, reheat well, and stay warm longer.
Plus, if you’re feeling a little fearless, dishes like this are also a friend to those with one oven (hi!) and many things to reheat at once. My approach? I Jenga them. I stack rectangular and oval dishes two or three high in the oven, turning each so it steadies on the one below. Just don’t bump anything, okay?
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