In case you didn’t get the memo Christmas is less than 20 days away. As in, I’ve got only 19 days left to procrastinate. I keep telling myself that one of these years I’ll get my shopping done before the mad rush begins, but me and Time have always had a rocky relationship.
Just when I think we’re moving forward in the right direction, I find out I’m being two-timed for some over-achieving broad.
Hmmt! Two can play at this game…
Make ahead Christmas dinner ideas, anyone? Oh, what’s that you say — make ahead and delicious? Coming right up 😉
You can make this a day in advance and will keep great.
- 2 cups heavy cream
- 1 cup shredded Asiago cheese (1/2 c + 1/2 c plus additional for topping)
- 2 Garlic cloves, minced
- 1/8 tsp. Nutmeg
- 4-5 baking potatoes, peeled and (sliced 1/8 – 1/4 inch thick)
- 12-15 sage leaves, chopped roughly
- Salt and Pepper
Preheat oven to 350. Combine heavy cream, ½ cup of Asiago cheese, garlic, nutmeg, pepper and salt (a generous amount of salt – about a tablespoon) in large sauce pan and simmer for about 10 minutes until the cream mixture begins to slightly thicken.
Arrange a third of the potatoes in a 8×8 baking dish sprinkle with a third of the cream sauce, a third of the sage leaves and a third of the cheese. Repeat three times, ending with a layer of the potatoes and sauce.
Bake for 1 – 11/4 hours or until potatoes have softened. Remove from oven and top with additional cheese and broil for about 5-10 minutes or until the top turns a nice golden brown color. Let rest for about 5 minutes before serving.