Merry Christmas.

It's Christmas Eve, the stockings and cookies and reindeer food and milk and carrots have alllll been laid out for the big man's arrival tomorrow morning, the girls are really excited and I have to admit, it's fun to get caught up in their excitement. I am grateful for so many things on this Christmas eve, a healthy family, a roof over our heads, lovely friends. It's so easy to get caught up in the gift buying, I've enjoyed remembering the gratitude I feel for all of the gifts we already have.

We prepped most of our meal for tomorrow. I am baking a fresh ham, I made orange cranberry sauce, a sweet potato and Yukon gold gratin dauphinoise. It is decadent and delicious. We are also having roasted brussel sprouts, fennel and carrots with dried cranberries and roasted chestnuts.

I wanted to share my recipe for this decadent potato dish:

3 sweet potatoes, peeled and VERY thinly sliced, use a mandolin if possible
3 yukon gold potatoes, also peeled and thinly sliced.
4 C. heavy cream
1 tsp kosher salt
1 tsp. cracked black pepper
1 pinch of grated nutmeg
2 C. grated Gruyere cheese
1 tbs. butter
Chives for garnish

This dish can be prepped a day in advance and baked the next day for your meal.

Warm heavy cream in a large wide pot. Add salt, pepper and nutmeg. Add thinly sliced potatoes and cook in warm cream for 3-4 minutes. Grease a deep casserole pan with butter and pour 1/2 the potatoes and milk into pan. Sprinkle 1 C. of the grated Gruyere cheese, and layer the remaining potatoes and cream to the top. Sprinkle remaining cheese to the top of the casserole and bake uncovered at 375 for 35-40 minutes or until top becomes golden. Garnish with finely chopped chives and serve. It is rich and delicious.

May your day be filled with love and warmth. I wish you all a very Merry Christmas.