Serves 8-10

This is the most requested recipe from Diane's Thanksgiving classes. You may substitute whole milk for the cream, but the finished dish will not be as luxurious.

6 tablespoons (3/4 stick) unsalted butter, melted

2/3 cup freshly grated Parmesan cheese

1 1/2 cups heavy cream

Two 16-ounce packages frozen white corn, defrosted

2 teaspoons salt

1 teaspoon sugar

3 tablespoons all-purpose flour

1. Preheat the oven to 350 degrees F. Brush a 13 x 9-inch baking dish with some of the butter.
2. Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the buttter. (Or you can use ten 4-ounce ramekins for individual servings.)
3. In a large saucepan, heat the cream until it begins to boil. Add the corn, salt and sugar and heat, stirring occasionally, until the mixture is almost at a boil.
4. In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup cheese. Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month. Bring to room temperature before continuing.
5. Bake the corn until bubbling and golden brown, about 30 minutes. (Individual ramekins will take 15-20 minutes.) Serve immediately.

Make-Ahead Mashed Potatoes

Serves 10-12

8 to 10 medium-size russet baking potatoes, peeled and cut into 1-inch chunks

6 tablespoons (3/4 stick) unsalted butter, softened

3/4 freshly grated Parmesan cheese

1 cup sour cream

One 8-ounce package cream cheese, softened

1/3 cup chopped fresh chives (optional)

Salt and freshly ground black pepper to taste

1. Boil the potatoes in salted water to cover, until tender, and drain.
2. Preheat the oven to 350 degrees F. Rub a 13 x 9-inch baking dish with 2 tablespoons of the butter. Sprinkle 1/4 cup of the Parmesan into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
3. Place the hot cooked potatoes in a large bowl and add the sour cream, cream cheese, 2 tablespoons of the remaining butter, 1/4 cup of the Parmesan, and the chives, if using. Using an electric mixer, beat the potatoes until smooth. Taste for seasoning and add with salt and pepper as desired.
4. Transfer to the prepared dish, dot with the remaining 2 tablespoons butter, and sprinkle with the remaining 1/4 cup Parmesan. Diva Do-Ahead: At this point, you can cover and refigerate for 2 to 3 days or freeze for up to 1 month. Bring to room temperature before continuing. Bake the potatoes until golden, about 25 minutes. Serve hot.