Potato Gratin

Thanksgiving dinner will be a breeze this year thanks to Frankie’s struggle tips for a delicious holiday meal. From a simple turkey entree to a new twist on a classic dessert, Frankie makes a feast without unstuffing his wallet.


  • 2 tablespoons butter
  • ¼ cup AP flour
  • 3 cups milk
  • 2 thyme sprigs, leaves only
  • 2 dijon packets (2 teaspoons)
  • 2 ½ pounds yukon gold potatoes
  • 1 cup cheddar cheese, shredded
  • Salt and pepper
  • 2 tablespoons minced chives


  1. Preheat the oven to 400 degrees F.
  2. Heat the butter in a medium saucepan over medium heat. When the butter has melted, stir in the flour and cook while stirring until a paste forms. Slowly whisk in the milk. Add the thyme and dijon. Season with salt and pepper and simmer until the mixture is thick and coats the back of a wooden spoon, 5-8 minutes.

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Thanksgiving Dinner