The weekend after Thanksgiving Day, we continued feasting with more family in Arlington. Since I wasn’t hosting, I brought two side dishes to go with the traditional turkey dinner. I made scalloped red and sweet potatoes and roasted Brussels sprouts.

For the scalloped potatoes, begin by cleaning about 3 lbs. of red potatoes. Leaving the skin on, cut them into 1⁄4-inch slices. Peel about 3 lbs. of sweet potatoes and cut them into 1⁄4-inch slices. Bring 6 cups of whole milk, 2 cups of Half&Half, 3 minced garlic cloves, a dash of nutmeg and pepper, 1 tsp. each of dried thyme and salt to a simmer in a large shallow pan.

When the milk is almost boiling, layer in potato slices until just covered by the liquid. Gently simmer the potatoes for 8 minutes. Remove the potatoes with a slotted spoon to cool slightly. I cooked three batches and added more milk as necessary. While the potatoes were cooking, I shredded a lb. of Swiss cheese.

Prepare a 9×13″ baking dish with cooking spray and spoon a quarter of the pan liquid into the dish. Then partially overlapping, cover the bottom of the dish with 1/3 of the potatoes using a mix of sweet and red. Scatter 1/3 of the Swiss cheese over the top. Make two more layers. I sprinkled Parmesan cheese and dried parsley on top of the final layer.

With the dish on a cookie sheet – to catch any spills –place in a 375-degree oven. Bake uncovered for 30-40 minutes. The top should be golden brown and the sides bubbly. Let sit at least 5 minutes before serving.

I love Brussels sprouts and find that if roasted with bacon and garlic, just about everyone else does too. Begin by browning bacon pieces in an iron skillet. Chop and add a large onion to the skillet. Add 2 lbs. cleaned and trimmed Brussels sprouts. Add 2 Tbsp. olive oil, salt, pepper and the juice of 1⁄2 lemon. Stir all to coat then pour onto a sheet pan and place on the top rack of a 350-degree oven. Cook for about 20 minutes. Stir the sprouts and cook for 10 more minutes.

Meanwhile, lightly toast 1⁄2 cup pine nuts in a skillet. Watch closely or they’ll burn. I also wash about a dozen button mushroom. Yes, I wash mushrooms quickly in cold water and set them stem side down to dry so water doesn’t collect in the caps.

Then quarter and brown the mushrooms in the skillet. Avoid the urge to stir them. After a couple of minutes, gently turn to cook each side. Stirring mushrooms makes them sweat and turn an unappetizing grey.

When the sprouts are done, scoop them into a serving dish and toss with the mushrooms, 1⁄2 cup Parmesan cheese and the toasted pine nuts.

While not exactly quick and simple, I can guarantee sides like these will compliment a main dish and enhance a special dinner.