Many Americans agree that the sides of the Thanksgiving meal are even better than the turkey. However, the usual green beans, mashed potatoes, cranberry sauce and stuffing can seem a bit drab year after year. This cheesy barley gratin can easily be mistaken for macaroni and cheese, but instead, you’ll find a decadent and savory side dish that will amaze your guests.
What you’ll need:
- 8 tablespoons unsalted butter
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 cups pearled barley
- salt and black pepper
- 2 large cloves garlic (minced)
- 1 1/2 teaspoons fresh thyme (chopped finely)
- 1 1/2 cups panko breadcrumbs
- 6 ounces Gruyere (shredded)
- 1 large yellow onion (chopped)
- 4 cups whole milk
- 1/4 cup all purpose flour
Cooking instructions:
- Preheat oven to 400 degrees and place oven rack in the center. Grease a 3-quart baking dish with butter.
- Bring a small pot of salted water to a boil.
- Stir the barley into the boiling water and boil for about 20 minutes or until slightly chewy. Drain and rinse.
- Melt 2 tablespoons of butter in a medium bowl.
- Combine the Gruyere, Parmesan and mozzarella in a separate medium bowl. Stir 1 cup of the cheese mixture, 1/2 teaspoon salt, and bread crumbs into the melted butter bowl. Work breadcrumbs and cheese into the butter.
- Melt the remaining butter in a large pot on medium-high heat. Stir in the onions and a pinch of salt. Cook until the onions are slightly browned.
- Return heat to medium and add the thyme and garlic. Stir until softened.
- Stir in the flour and cook until a thin paste is formed. Whisk in milk for about 1 minute. Add 1 teaspoon of salt and pepper. Simmer, stirring occasionally.
- Remove mixture from the heat and stir in the cooked barley and cheese mixture.
- Spoon into the baking dish and sprinkle the remaining breadcrumbs on top.
- Bake until golden brown or for about 30 minutes.
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