It's the end of a culinary era in Chicago. Charlie Trotter is closing his acclaimed and influential restaurant. We tell you what's behind his decision on Chicago Tonight at 7:00 pm.

Check out some side dish recipes from Charlie Trotter's cookbook, Charlie Trotter Cooks at Home:

Potato-Parmesan Pavé

Courtesy Charlie Trotter Cooks at Home Makes 8 servings

Ingredients

4 large potatoes, peeled and thinly sliced3 cups heavy whipping creamSalt and freshly ground black pepper1/2 cup freshly grated Parmesan cheese

Preparation

To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.

Sourdough-Cranberry Stuffing

Makes 8 servings Courtesy Charlie Trotter Cooks at Home

Ingredients

3/4 cup chopped onion3/4 cup chopped celery3/4 cup chopped carrot1/2 cup butter2 cups chicken stock1 tablespoon chopped fresh sage1 tablespoon chopped fresh chives1 tablespoon chopped fresh thyme1 tablespoon chopped fresh parsley1 (1-pound) loaf day-old sourdough bread, diced3/4 cup fresh cranberriesSalt and freshly ground black pepper

Preparation

Preheat the oven to 375°F. Cook the onion, celery, carrot, and butter in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent. Remove from the heat, add the chicken stock, sage, chives, thyme, and parsley, and stir well. Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed. Fold in the cranberries and season to taste with salt and pepper.

Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.

Shaved Fennel and Apple Salad

Courtesy Charlie Trotter Cooks at Home Makes 8 servings

Ingredients

1/4 cup freshly squeezed lemon juice2 tablespoons chopped fresh tarragon1/3 cup extra-virgin olive oil1/3 cup canola oilSalt and freshly ground black pepper2 Granny Smith apples, peeled, cored, and halved2 bulbs fennel, thinly sliced

Preparation

To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.

To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.