As I write this, it’s two days before Thanksgiving.

I have my contributions to the meal halfway prepped: apple pie is in the freezer, but rolls haven’t been rolled. Indeed, I haven’t even made the dough. So, of course, I’m canning tomatoes today.

There are logistical reasons this task hasn’t been done earlier: canning is too hot in summer, I go back to school in July, and we got sick over fall break. Now, I need to clear these tomatoes out of the freezer before we get…wait for it…more tomatoes.

All that boils down to this: I really, really do not want to do this.

Nevertheless, I have approximately 130 pounds of tomatoes chilling in my kitchen. (Literally chilling…they are frozen solid, and I have to cook some down before I can continue filling the roasters.)

It’ll be OK, I hope. I’ll get it done, I hope.

I never, and I mean never, prepare ahead for these canning days like I should. Jars? Whoops, gotta clean those. Citric acid? I have none. Jar lids? Don’t even ask.

Thankfully, this year I have a kid who drives and likes to go places. I’m still not 100% confident I’ll get to bed before midnight, but I guess there are worse things.

Since I know most people aren’t canning tomatoes this holiday season, I tried a cheesy scalloped potatoes recipe for you. (What can I say? I live to serve. Plus, carbs.)

It was written as a slow-cooker recipe, but I tried it in the oven—for science. OK, that’s a lie. I put it all in the slow cooker and then realized we’d be eating at nearly 7 p.m. if I stuck to the plan.

Did I mention I don’t always plan ahead? Yeah. It’s that way for a lot of things.

Anyway, it was delicious. Our college-age daughter came and had some. She texted later: “Dinner was SO good, Mom. You don’t understand.”

Was it SO good because she’s usually eating cafeteria food? Probably. But I’ll take it. I’ll even argue it would make a great side on a Thanksgiving table, whether cooked in the oven or slow cooker.

SCALLOPED POTATOES

(adapted from YouTube channel: Applesauce and ADHD)

Ingredients:
About 2.5 lbs. potatoes, peeled and thinly sliced (Yukon gold work well)
1 small onion or half a medium onion, sliced thinly
4 tablespoons butter, melted
1 cup heavy cream (or evaporated milk for a cheaper alternative)
1/8 cup flour
1/2 cup sour cream
4 ounces cream cheese, softened
3–4 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1–2 cups shredded cheddar cheese

Directions:
■ Grease the inner pot of a slow cooker or a 9-by-13-inch casserole dish (for oven use). Place sliced potatoes and onions in the pot or a large mixing bowl.
■ In a separate bowl, mix melted butter, cream, flour, sour cream, cream cheese, and seasonings. Pour over potatoes and onions, mixing to coat thoroughly.
■ Slow cooker: Top with cheese, cover, and cook on high for 3 hours.
■ Oven: Preheat to 400 degrees. Pour mixture into prepared casserole dish, top with cheese, cover tightly with foil, and bake 80–90 minutes until potatoes are fork-tender.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.