The Best Thanksgiving Side Dishes to Make You Forget About the Turkey

"stuffing and potatoes (sweet and regular), mac and cheese and even cranberry sauce. To say nothing of rolls. We've assembled some of our finest recipes, new and old, to round out your meal. These supporting players are so good, you'd be forgiven if you forgot about the turkey. For Melissa Clark's gratin, thinly sliced potatoes are layered in a gratin dish, then topped with crisp-edged sauteed leeks. A heady combination of cream, garlic, thyme and nutmeg is poured over top, then baked until bubbly."

"This three-ingredient, one-pan side dish from Sheela Prakash provides some much needed color to the table. Freshly ground black pepper adds a little heat, and Parmesan lends umami. Recipe: Cacio e Pepe Green Beans Maybe you think the classic sweet potato casserole is too sweet? Try Julia Moskin's smoky, spicy, just-sweet-enough dish that gets its heat from Thai curry paste and its nuttiness from coconut milk. Recipe: Fiery Sweet Potatoes"

"Salty bits of pancetta pair beautifully with hearty sprouts in this wonderful side dish from Suzanne Goin. Balsamic vinegar and stock, added in the last 10 minutes of cooking time, create a sweet-tart glaze that brings it all together. Recipe: Brussels Sprouts With Pancetta The French know this dish as gnocchi Parisienne, but whatever you call it, this variation from Ali Slagle is an easy and excellent substitute for a traditional potato gratin or casserole. No mashing or slicing required. Recipe: Gnocchi Gratin"

A variety of Thanksgiving side dishes offer bold flavors and textures to complement roast turkey. A potato-leek gratin layers thinly sliced potatoes with crisped leeks and a cream, garlic, thyme and nutmeg sauce, baked until bubbly. A simple three-ingredient cacio e pepe green beans add peppery heat and Parmesan umami. Fiery sweet potatoes use Thai curry paste and coconut milk for smoky-spicy balance. Brussels sprouts with pancetta finish with a balsamic-and-stock sweet-tart glaze. Gnocchi gratin provides an easy potato-gratin alternative, and a marshmallow-pecan sweet potato casserole tops bay leaf–infused mash with a crisp, toasted lid.

Read at cooking.nytimes.com