At ICE, students learn a variety of advanced and highly technical culinary methods. For example, in the Modern Masters section of the Culinary Arts curriculum, students learn the advanced recipes of Mario Batali, Rick Bayless, Daniel Boulud and Thomas Keller.

But when it comes right down to it, we still love the classics too. Here is a recipe with barely four ingredients for when you want to try something that is both impressively elegant and practical.

Ingredients
2 pounds Idaho potatoes, washed and peeled
Water as needed
Salt to taste
Clarified butter as needed More…

As the holiday season approaches, it’s time to start planning the menu for Thanksgiving. While turkey is traditionally the star of the show, an abundance of side dishes is what makes the meal a celebration of the bounty and harvest at the end of fall. For many, it just wouldn’t be Thanksgiving without mashed potatoes, stuffing, creamed corn, sweet potato casserole or any of the other classic dishes that typically grace the table. This recipe for a simple, traditional potato gratin loaded with cream and two types of cheese is a great example of a timeless and elegant side dish that would be a great addition to any Thanksgiving meal.

Ingredients
12 ounces Idaho potatoes, sliced 1/8-inch thick
20 fluid ounces milk
4 fluid ounces heavy cream
Salt and pepper to taste
1/2 ounce grated Parmesan cheese
1/2 ounce grate Gruyère cheese More…