Dani, YES! I'm so glad you have more sense than do I. Shows what good sense I have in choosing friends! Print it the recipe out, pretty please?

Can I sneak in a recipe here for scalloped potatoes I'm going to try for tomorrow? Probably not smart to contribute a dish from an untried recipe to a Thanksgiving dinner with a family I barely know, but this sounds yummy and not for folks who are worried about clogged arteries.

Asiago and Sage Scalloped Potatoes

3 Tbsp butter
2 medium onions, sliced thin
3 cloves garlic, minced
2 bay leaves
1/4 tsp freshly grated nutmeg (I'll simply use ground nutmeg)
1 1/4 tbsp salt, divided
1 tsp freshly ground black pepper (I'll use already coarsely ground)
1 1/4 cup heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese
1 cup dry bread crumbs
2 Tbsp olive oil
2 1/2 Tbsp. finely shredded/choped fresh sage
2 1/2 lbs Russet potatoes, peeled and sliced 1/8" thick.

The recipe is very specific about using russets and not boiling potatoes.

Melt butter over medium high heat and add onions. Cook, stirring, until golden, about 8 minutes.

Add garlic, bay, nutmeg, 1 Tbsp salt, 3//4 tsp pepper, 1/2 tbsp sage and cook 30 seconds.

Add cream and milk and cook just to boiling. Remove from heat, cover, and let stand five minutes.

At end of 5 minutes, remove the bay leaves and stir in the rest of the sage. Set aside.

Toss the cheese, bread crumbs and olive oil.

place sliced potatoes in a large bowl, add onion/cream mixture and gently toss. Spread half of the mixture in a 2 qt. casserole. Cover with 1/2 the cheese mixture. Spread the rest of the potatoes on top and press firmly to pack them down. Spoon the remaining liquid from the bowl over the potatoes, and cover with remaining cheese bread crumbs. Bake one hour until the potatoes are tender but still hold their shape and the tope is golden. If top browns too quickly, loosely cover dish with foil.

I think I gained three pounds just thinking about the richness as I typed.