Thanksgiving Side Dishes - Laura Will - Scratch Made Simple

This Scratch Made Simple Thanksgiving episode is all about non-traditional Thanksgiving side dishes to switch things up! As always, the approach is simple, yet delicious. I like to keep things as easy as possible during the holidays, but still offer guest something extra special. ((Fun side fact: I am 5 months pregnant with our sweet little Benjamin in this episode))
SMOKED GOUDA SCALLOPED POTATOES...
~ Ingredients ~
3 Tablespoons salted butter
3 Tablespoons flour
1/2 teaspoon nutmeg
1 Tablespoon minced garlic
1 1/2 cups of heavy cream or half n half
1 cup chicken broth
6 large russet potatoes
1 cup freshly shredded sharp white cheddar
1 cup freshly shredded smoked gouda cheese
1 cup freshly grated parmesan
salt & pepper
~ Directions ~
Preheat oven to 400º and grease baking dish with extra virgin olive oli. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce (this will only take about a minute). Add in minced garlic and stir in quickly as to not burn the garlic. Slowly pour in heavy cream and chicken stock, stirring the whole time. Bring to a boil then reduce to a simmer. Take off heat and stir in cheddar and smoked gouda.
Peel potatoes and cut them into very thin slices. Arrange potatoes in layers in your baking dish, adding salt and pepper in between each layer. Pour your sauce over the potatoes so that they’re evenly and completely covered. Sprinkle Parmesan over the top. Bake for 45 minutes, or until potatoes are tender and the top is golden and crispy.
BACON BALSAMIC ROASTED BRUSSEL SPROUTS...
~ Ingredients ~
1 fresh stalk of brussel sprouts
{OR two 12 oz. bags of frozen brussel sprouts, thawed}
1 package of bacon (12 slices)
1/2 cup balsamic vinegar
1/3 cup brown sugar
3 Tablespoons dijon mustard
Extra virgin olive oil
Salt & pepper
Paprika
Minced onion flakes
Garlic Powder
~ Directions ~
Preheat oven to 400 degrees. Cut all brussel sprouts in half and toss onto an aluminum foil lined pan that has been coated in a tablespoon or two of extra virgin olive oil. Pour a bit more olive oil onto the brussel sprouts. Sprinkle a generous amount of salt and pepper onto the sheet, along with a sprinkling of garlic powder, onion flakes, and paprika. Toss to evenly coat the brussel sprouts and bake for 20 minutes.
Dice the entire package of bacon and fry in a pan until all the bacon bits are cooked and golden brown. Remove bacon pieces from pan with a slotted spoon, and drain on a paper towel covered plate. Reserve 1/4-1/2 cup of bacon fat drippings. Leave bacon drippings in the pan and add the balsamic vinegar, brown sugar, dijon mustard, and a bit of salt and pepper. Simmer for 8-10 minutes and let cook down into a glaze.
Remove brussel sprouts from the oven and place in a bowl. Pour the entire pan of glaze onto the brussel sprouts and sprinkle with the fully cooked bacon bits. Toss all ingredients together until the brussel sprouts are fully coated. Serve and enjoy!
FESTIVE CRANBERRY FIZZ...
~ Ingredients ~
1 cup of fresh cranberries
1/2 cup freshly squeezed orange juice
2 liter of Ginger Ale
~ Directions ~
Blend cranberries and orange juice together in a blender or food processor. Pour the cranberry mixture into a pitcher with your ginger ale. Stir together. Pour entire mixture through a strainer to get rid of the crushed cranberries. Serve in your favorite pitcher with pretty glasses, top each glass with a few fresh cranberries, and enjoy!
To get this complete recipe with instructions and measurements, check out my Facebook page www.Facebook.com/ScratchMadeSimple

[@angelmabery]

Yay!!!👏🏻😊 So glad your back!

[@judyconsilio8853]

Thanks for these new ideas for holiday entertaining. Plus, I reallly enjoyed the background music . . very "down home" and cozy sounding!

[@scratchmadesimple2274]

Thank you so much, Judy!

[@dinahsoar6982]

Everything looks delicious. Love the pink color of the cranberry beverage; and that you used fresh orange juice and ginger ale. Yum. My grandmother, always had bacon for breakfast too. Two slices, with an egg, toast and coffee. I love making toast, spreading it with peanut butter, a little grape jelly and cooked bacon pieces. Yum. Maple flavored syrup is good in place of the jelly too. I cheat and use the precooked bacon though. I'm a lazy cook these days. My dad owned a restaurant or two when I was little, so I grew up around that; food was a big deal to him and when frozen french fries came on the scene, way way back in the day, he refused to use them; same for instant mashed potatoes. He always made them from scratch.

[@scratchmadesimple2274]

Oh, wow! That is so amazing to hear about your dad's restaurant! And an egg, two slices of bacon, and toast (plus a cup of coffee)...is that not the PERFECT breakfast?? Love it!

[@julier6779]

My 23 year old son loves gouda cheese. Gonna make this for Thanksgiving this year. Found this channel just in time for the holidays 🤗

[@isobelspeirs3843]

Just found your channel love it look forward to seeing you again .

[@Overactiveeyeball]

Glad you’re back. Love your videos! Welcome back! 😊

[@scratchmadesimple2274]

Overactiveeyeball aww thank you! I appreciate you! :-)

[@dianaking9266]

Thank you for the simple homemade holiday sides. I make a similar brussel sprout recipe. Try adding a handful or two of golden raisins near the end of cooking. It's a game changer!

[@iamtheirishgirl2]

Thrilled to see you’ve posted again! I hope hope hope you will continue! 💜🎄💜

[@scratchmadesimple2274]

We'll do our best, Shannon! Thank you SO much!

[@silviacastillo2723]

Omg!! I'm so glad to see you back. I been waiting for more delicious recipes. Love the way you explain everything. Your recipes are delicious 😋 thanks you for sharing them with us. Glad you're back 🤗😊

[@scratchmadesimple2274]

Silvia Castillo awww thank you!! Merry Christmas!

[@pattyhernandez4524]

Love it!! Welcome💐

[@lesliejerdon625]

Great job! I'm up with a nursing baby and getting some inspiration for cooking for the Christmas season! I Love cooking and baking. Please make more videos! You are so natural. You are definitely in your element. May God bless your amazing efforts.❤️

[@scratchmadesimple2274]

Oh, Leslie! That is the sweetest, thank you!! I just gave birth to our little daughter 4 months ago (3 boys, 1 girl)...I'm always up weird hours nursing, too! I'm so happy you found me :-). God bless you and that sweet, precious baby of yours!

[@lesliejerdon625]

Scratch Made Simple congratulations!!! Evvy is 2 months old. I'm the opposite with our kiddos. We have 4 girls and 1 very loved boy. This is such a special time of year. Because of my last trimester wearing me out, and a terrifying c section I've been doing easy cook meals. But this video reminded me of my favorite pastime. 😊

[@scratchmadesimple2274]

@@lesliejerdon625 oh, wow! I can only imagine! This 4th pregnancy has me cooking less too, I understand! And that is so fun--four girls and one boy! I hope you all have a beautiful holiday season together. These are the days!

[@mariansmartt]

Time for more great videos!

[@Thisisit120]

All 3will be on my Thanksgiving table. Thank you for posting the recipe below. Thank you.

[@scratchmadesimple2274]

I truly hope you enjoy them!

[@rmechelle4230]

I also just found your channel. So glad that I did! Thanks for sharing this!

[@scratchmadesimple2274]

Ranita Hogg wow! Thank you so much! I sincerely appreciate you taking the time to leave such a kind comment. Happy Thanksgiving!

[@Love-ql7rd]

Just found your channel last week! So glad you are BACK!!!

[@scratchmadesimple2274]

Awww thank you so much, Kristen! I hope to start posting a lot more content :-)

[@rexgriffiths4300]

Can’t wait to try your Glazed-Roasted Brusselsprouts😋!!!

[@cindyinaz2357]

Omg... yummmmm!

[@carriekaron2561]

I’m doing both of the dishes for Thanksgiving and of course you cranberry fizz. Thank you🙋

[@scratchmadesimple2274]

That makes me so excited, Carrie! I hope you like them!

[@clutzwinstead279]

Where you been? Busy I expected. Looking forward to more. Take care!💝♰☺

[@scratchmadesimple2274]

YES! It's been a very busy season :-) We'll keep posting! Thanks for watching!!

[@FLSiegl]

Hi Laura I've made your Smoked Gouda Scalloped Potatoes twice now: and I 45 minutes is far from being baked through. I had to set my timer for 30 minutes more. By looking at your video it looks like your potatoes are thicker than 1/8". This time I covered my casserole with tin foil! Having said' that "Smoked Gouda Scalloped Potatoes" they were fantastic!

[@jeanhecker4533]

I’m new to you. These look soooo good.

[@mariansmartt]

I made the Brussels sprouts and they are divine! My husband is not a fan of Brussels sprouts and absolutely loved these! Please keep making videos! Every one of your recipes is becoming a new family favorite! Oh and the grandkids LOVED the cranberry ginger ale in wine glasses! Such fun.

[@scratchmadesimple2274]

Marian Smartt yaaaaay!!! I’m SO happy! My kids love it too!

[@rose8662]

Marian Smartt - did you cook the Brussels sprouts before prepping them for roasting? It looks almost like they're already cooked. Thanks!

[@lisayoung1130]

I made these for thanksgiving and they were sooooo good!! Instead of olive oil I fried some bacon till it was just starting to release grease and then put my Brussel sprouts in it& the bacon crisped up as well as the Brussels. Gosh you cook so much like me.. I’m Southern so I really don’t measure anything, my husband is from Iowa and he’s so OCD about it, so when everything is delicious 🤤 I feel victorious 😂😂😂

[@scratchmadesimple2274]

Lisa Young hahaha! That’s great! I totally understand 😉 I am very precise when baking because it’s so important...but that’s why cooking is so fun! It comes from the heart and you can just “know” how much you need of something without measuring. I bet your food is delicious!

[@CynthiaRothschild]

DARLING LAURA , THIS IS HOW I DO IT WHEN PREPARING THE " BRUSSELS SPROUTS . " BOIL THE WATER , AND BLANCH THE BRUSSELS SPROUTS FOR ONLY ............ 1 MINUTES , REMOVE FROM THE BOILING WATER IMMEDIATELY , AND DROP INTO AN " ICED WATER , FOR 2 MINUTES , AND PAT DRY . THE " BRUSSELS SPROUTS SHOULD LOOK " BRIGHT GREEN " NOT DEEP GREEN BROWN AND MUSHY .

[@mariansmartt]

I just found your channel and just in time for Christmas. I just love, love, love your channel. You are such a good teacher, explaining everything in detail. I want to try almost everything you have videos on! Thanks!

[@scratchmadesimple2274]

Wow Marian! Thank you so much! I sincerely appreciate you taking the time to leave such a nice comment.

[@lillianwilliams5510]

I am so happy, I discovered your site. I have already shared with my friends and we are planning to use them. You could open a restaurant or little cafe. Do you reheat your brussel sprouts? Can you layer your cheese sauce instead pouring over the top?

[@shandelebroyles1099]

You can slice the potatoes the day before. Just cover completely with water and put in fridge. Smoked Gouda makes the best chicken enchiladas

[@kimt8162]

Secret: if you are first time hosting Thanksgiving. You can get a predone turkey dinner at the grocery store ahead of time and just heat it up. It's still that good. Just make sure to hide the packaging, evidence.

[@lynnh4923]

I was thinking of doing this. Cracker Barrel is supposed to have delicious whole turkeys. But yes hide the evidence lol

[@gudeliagarcia3244]

Love how you cook. Reminds me of me....I love to cook too. Just subscribed to your channel because you are very natural. And may be replacing the pioneer lady☺️ keep up the good work.

[@scratchmadesimple2274]

We ALL love her, don't we?? She's the best! Thank you so much!

[@mindfulgratitude3041]

MS. LAURA....WHERES YOUR COOKBOOK????? YOU ARE TOO GOOD not TO HAVE ONE!!!! Happy Holidays and Hugs from NC

[@vedatobias1702]

Do you have any vegetarian Thanksgiving dish tutorials?

[@patriciakoester1580]

I just found you, I subscribed and glad I did very enjoyable!!!

[@mzslp]

Hello, do you serve the brussel sprouts warm or will cold be okay,? Sorry, I'm not a cook and don't eat brussel sprouts much, but love them... Thanks! 😊

[@scratchmadesimple2274]

Hi Ak! I serve them hot (that's how I think the dish tastes best)...but I for sure eat the leftovers cold or hot. It's delicious either way :-)

[@shauna5466]

Have you ever made the brussel sprout dish the day before, or can it be made in the am & later same day reheated & kept warm. I'm thinking it has to be made just before eating, I'm trying to do as much prior to just before serving as possible...

[@scratchmadesimple2274]

Hi! You can actually make the bacon balsamic reduction a few days ahead. I have also cut the brussel sprouts the day before, kept them in the fridge (and made the reduction a day before), and then pull them out and roast them right before serving. You can quickly warm the reduction up on the stove and pour it over the freshly roasted brussel sprouts.

[@marykroeker4230]

When you use fresh Brussels sprouts, do you boil them first?

[@scratchmadesimple2274]

I do not. They are completely uncooked when you put them in to roast.

[@marykok6703]

Is there a way to pin these recipes on Pinterest? Would love to have them at the ready!

[@connienatale7886]

Brussel sprouts you were cutting in half are they partially cooked?

[@scratchmadesimple2274]

Hi Connie! They are not cooked :-) Raw brussel sprouts. I have used thawed out frozen before when I couldn't find fresh. They were still good!

[@bannguyen5057]

Question? Steamed Brusses before baking isn’t yes/no? Thanks

[@leahhenshall6072]

No

[@recessaa5632]

I would cut the brussel sprouts the other way: cutting from the top to the stem, so the stem is cut in half. I just think it looks prettier when it's symmetrical. BTW, I've been roasting brussel sprouts for Thanksgiving forever, and so have a lot of other people I know, this is nothing new. However, I will try the glaze with the balsamic vinegar, that just looks delicious. AND those potatoes!

[@cliffordoldenbug5161]

How do I get the recipe for the brussell sprouts?

[@scratchmadesimple2274]

Hi Clifford! All of the full recipes are posted directly below the video in the description section for your convenience :-) I hope you like them!!

[@vlink4071]

Are the Brussels sprouts cooked first? They look steamed.

[@scratchmadesimple2274]

No, they are completely un-cooked :-) You want to start with fresh brussel sprouts and they will cook in the oven. Thanks for asking!

[@leahhenshall6072]

It's either thaw or defrost..Not dethaw..lol

[@michelebeach5507]

Brussels sprouts look like they were already cooked

[@chattykathy870]

I thought so too.

[@patselkirk1]

she said they were frozen and thawed.

[@shandelebroyles1099]

You seriously don't have a mandolin

[@lizatl1]

I use my mandolin for slicing potatoes rather than slicing one by one. Just me.

[@colemyst]

I'm sure other folks will love this but me? Nope no brussel sprouts, no matter how they're cooked - they taste like rotting cabbage same thing with asparagus. I have that weird gene that makes them taste foul. Try them every year at other peoples homes and some folks loves them others are they're not bad and I'm like really? (to me they taste like something taken out of the skip left in the hot sun).

[@scratchmadesimple2274]

Hahaha! Hey, it's okay! Not everyone likes brussel sprouts :-)

[@mariecole5728]

She didn’t rinse her potatoes and she left too many eyes on them,lol

[@deeferry6520]

She did say rinse them well

[@angelmabery]

Marie Cole You are a rude jerk,lol.😡

[@neesargon3497]

Sarah Michaels .....yes, really. Too much salt is very bad for you. Ask any doctor or just Google it!

[@neesargon3497]

SO much salt is not healthy.

[@scratchmadesimple2274]

Hi there! Feel free to add as much or as little salt as you like :-) Totally up to you. Thanks for watching!

[@anonymousanonymous-ji4ti]

She's not using too much. And you HAVE to have a lot of salt for it to even make it taste salty in potatoes. They absorb salt and are so bland. You have to put more than you think for them and thick, bland things like grits, white gravy, beans, and rice.

[@ABab-jf2jb]

Too much salt, fat and sugar!