5 Make Ahead Holiday Side Dishes to Simplify Your Christmas Prep

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1 cup heavy cream
• ½ cup unsalted butter
• 4 oz cream cheese, softened (optional)
• Salt and pepper to taste
• 4 cloves roasted garlic (optional)

Instructions:

1. Boil Potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until fork-tender.
2. Mash Potatoes: Drain the potatoes and return them to the pot. Add the butter, cream, and cream cheese (if using). Mash until smooth and creamy.
3. Add Flavors: Stir in roasted garlic (optional), and season with salt and pepper to taste.
4. Make-Ahead Tip: Store in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in a slow cooker with a bit of extra butter or cream to maintain creaminess.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp unsalted butter
• ½ cup sliced almonds, toasted
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Blanch Green Beans: Bring a pot of salted water to a boil. Add green beans and cook for 2-3 minutes until bright green. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
2. Toast Almonds: In a small skillet, toast the almonds over medium heat until golden brown. Remove and set aside.
3. Sauté Beans: Melt butter in a large skillet over medium heat. Add green beans and sauté for 3-4 minutes until warmed through.
4. Finish the Dish: Add lemon juice, salt, pepper, and toasted almonds. Toss to coat.
5. Make-Ahead Tip: Blanch the green beans ahead of time and store in the fridge. Just reheat and finish with butter and almonds before serving.

Ingredients for Casserole:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 2 eggs, lightly beaten
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tap cinnamon
• pinch of salt

Ingredients for Streusel:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 cup chopped pecans
• 4 tbsp unsalted butter, softened

Instructions:

1. Boil Sweet Potatoes: Boil the sweet potatoes in salted water for 15-20 minutes or until fork-tender. Drain and mash until smooth.
2. Mix Casserole: In a large bowl, combine mashed sweet potatoes, brown sugar, eggs, cream, butter, vanilla, cinnamon, and salt. Mix well.
3. Prepare Streusel: In a separate bowl, mix flour, brown sugar, pecans, and softened butter until crumbly.
4. Assemble: Spread the sweet potato mixture into a greased 9×13-inch baking dish. Top with the pecan streusel.
5. Bake: Bake at 350°F (175°C) for 25-30 minutes or until the topping is golden brown.
6. Make-Ahead Tip: Assemble the casserole (without baking) and refrigerate for up to 2 days. Bake just before serving.

Ingredients:

• 12 oz fresh cranberries
• 2 apples, peeled, cored, and diced
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 orange, juiced and zested
• 1 cinnamon stick
• ¼ tsp ground cloves
• ½ tsp ground ginger
• ½ cup water

Instructions:

1. Combine Ingredients: In a large saucepan, combine cranberries, apples, brown sugar, granulated sugar, orange juice and zest, cinnamon stick, cloves, ginger, and water.
2. Cook the Chutney: Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
3. Cool and Store: Remove the cinnamon stick and let the chutney cool. Transfer to an airtight container.
4. Make-Ahead Tip: Make this chutney up to a week ahead. Store in the fridge and serve chilled or at room temperature.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup milk
• 1 cup shredded Gruyère or sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare Cream Mixture: In a saucepan, heat cream, milk, butter, garlic, thyme, salt, and pepper over medium heat until butter is melted and the mixture is warmed.
2. Assemble Dish: In a greased 9×13-inch baking dish, layer the sliced potatoes. Pour the cream mixture over the potatoes and sprinkle half of the Gruyère and mozzarella cheese on top.
3. Bake: Cover with foil and bake at 375°F (190°C) for 45-50 minutes, or until the potatoes are tender. Remove foil, top with the remaining cheese, and bake uncovered for an additional 15 minutes until golden and bubbly.
4. Make-Ahead Tip: Assemble the scalloped potatoes up to 2 days in advance. Cover and refrigerate. Bake on the day of serving, adding an extra 10-15 minutes to the baking time if cold.