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FOUR SEASONS BREEZE | NOVEMBER 2025 37 If you have any questions, call or text me at (951) 275-7081. Holiday Meal Ideas Happy Holidays! This month, I decided to offer two side dishes that are not often seen on the holiday table. If you are craving a change, try one or both as sides for your holiday meal. • Butter to coat the baking dish • 10 ounces of Gruyere cheese, shredded and divided • 1 ½ to 2 pounds Yukon Gold potatoes • 1 ½ to 2 pounds sweet potatoes • 1 ½ Tablespoons finely chopped fresh rosemary, plus a few sprigs for garnish • Kosher salt to taste • Freshly ground black pepper to taste • 1 cup heavy cream • 1-2 cloves garlic, minced • 48-ounces, frozen chopped spinach, thawed • 1-pint sour cream • 8 ounces shredded cheese, extra sharp cheddar, mozzarella, or gruyere • 1 packet of dry onion soup mix (1 ounce) • Salt and black pepper to taste • Optional toppings: Garlic or cheese croutons, or sliced or slivered almonds INGREDIENTS INGREDIENTS DIRECTIONS DIRECTIONS 1. Preheat the oven to 400. 2. Butter a 13x9-inch baking dish and set it aside. 3. Set aside ½ cup of the shredded cheese to top the casserole. 4. Peel and thinly slice the sweet potatoes and the Yukon gold potatoes. Alternate layers of potatoes and sweet potatoes, sprinkling each layer with some of the remaining cheese, a little rosemary, salt, and pepper. 5. Combine the cream and garlic, pour over the potatoes. Sprinkle with the remaining cheese. Cover with heavy-duty foil, sealing as tightly as possible. Place on a sheet pan. Bake in preheated oven for 1 hour. Uncover; bake 15 to 20 minutes or until the potatoes are tender and bubbly. Let stand 15 minutes to cool slightly. Serve garnished with the rosemary sprigs. 1. Preheat oven to 350. 2. Lightly grease a 9x9x2-inch or 10x10x2-inch baking dish, set aside. 3. Drain the thawed spinach, pressing out as much liquid as possible. Place in a large mixing bowl. Add the sour cream, shredded cheese, soup mix, and salt and pepper. Mix all the ingredients until well blended. Transfer the mixture to the prepared baking dish. Cover and bake for 30 to 40 minutes, until heated through. If using croutons or almonds, uncover dish after 15 minutes, add topping, then re-cover and continue baking. Remove from oven, let cool slightly. Serve. Nancy Reagan's Potato Gratin with Gruyere and Fresh Rosemary Spinach Soué Casserole This dish was Nancy Reagan's go-to holiday casserole. My sister Joni was given the recipe several years ago. The casserole is so good that it disappears every time she serves it with dinner. Prep Time: 20 minutes; Cook Time: 1 hour 15 minutes; Total Time: 1 hour 35 minutes Serves 8-10. Mare Solomon provided this recipe. His mother used to serve it with dinner. The dish is not what would be considered a traditional soufflé. It is actually a casserole that was popular in the 1980s and is making a comeback. Bonus: the dish can be served as a side dish or an appetizer. Prep time: 10-15 minutes; Cook Time: 30-40 minutes; Total Time: 40-55 minutes. Serves 8. Holiday Meal Ideas

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