Not neccessarily for holidays, but for anytime you want a nice comfort dish. As usual, I do not peel my potatoes. Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter. Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy. They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda. Adapted from Cooks Illustrated, Nov. 1999 issue. Hope you enjoy!