The trouble with traditional scalloped potatoes is that they go into the oven raw, and then take an age to cook. The solution is to par-cook the potatoes (and as a bonus, cook them in cream!) or even pre-cook the whole dish.
These roasted vegetables go well with any kind of main course or even alongside a simple cheese and charcuterie board for a truly effortless supper. Plus, you can make it ahead, so it's perfect for entertaining.
Dry-brining is much less complicated than wet-brining since you don’t need a vessel in which to submerge a turkey and keep it cold. It’s turkey magic. This roast also looks spectacular, making it the centrepiece of your table.