ROGERSVILLE, Mo. — Chef Craig von Foerster of Harvest Restaurant in Rogersville shares his recipe for a comfort food favorite that combines the best of twice-baked potatoes with the creamy richness of a gratin.

This fully loaded twice-baked potato gratin serves six and transforms simple russet potatoes into an indulgent side dish perfect for family dinners or special occasions.

Serves 6

4 russet potatoes, baked and still warm

1 1/2 cups heavy cream

3 cloves garlic, crushed

1 shallot, chopped

2 sprigs fresh thyme

Salt and pepper to taste

4 ounces grated cheddar cheese

1/2 cup finely chopped cooked bacon

2 scallions, chopped

Bake the russet potatoes until tender. Keep warm.

Heat heavy cream with crushed garlic, chopped shallot and fresh thyme in a saucepan. Bring to a simmer and

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