DINNER made easy!

This dreamy casserole is a make-ahead delight: Reheat it in a low-temperature oven before serving

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Two-Potato Gratin

1½ cups heavy cream

1 cup milk

2 cloves garlic, minced

2 tsp. salt

⅛ tsp. ground nutmeg

1½ tsp. red pepper flakes

1½ lbs. white potatoes, peeled, thinly sliced

1¾ lbs. sweet potatoes, peeled, thinly sliced

¼ cup chopped fresh chives

2 tsp. chopped fresh thyme

½ cup shredded Monterey Jack

Heat oven to 400°F. Coat 2½-qt. baking dish with cooking spray. In large pot over medium-high heat, combine cream plus next 7 ingredients; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until potatoes begin to soften and liquid thickens slightly, 8–10 min. Stir in chives and thyme.

Transfer mixture to baking dish. Bake 20 min.; top with cheese. Bake until tender, 25 min. Let stand 15 min.

Berry Spritzers

½ cup frozen raspberries, thawed

½ cup sugar

1 Tbs. lemon juice