Classic lasagna Bolognese has delicate layers of fresh egg pasta, a slow-cooked Bolognese meat sauce, a creamy white béchamel sauce, and freshly grated Parmesan. No ricotta! I’ve had a delicious-looking classic Lasagna Bolognese recipe from So Much Food bookmarked for a while, and I finally had some time to make it. I used some homemade Bolognese sauce that I had in the fridge, but otherwise kept to her recipe. The lasagna was fun to make, smelled incredible while baking, and tasted decadent and delicious. I paired this tasty, meaty lasagna with a Parmesan-chopped salad and some crusty roasted garlic bread.

Lasagna Bolognese

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce (click the link for the recipe and ingredients)

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic, halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan, finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 7-10 fresh pasta sheets (or dried lasagna noodles work too)
• 1 cup of fresh Parmesan, finely grated, plus more for serving
• 1 cup of fresh mozzarella, diced (optional)
• Fresh parsley, chopped, for garnish

How to Make a Lasagna Bolognese

Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor. 

Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.

Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.

Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.

Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer.

Remove from the water, and separate them into an even layer on a towel.

Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.

Assemble the lasagna by spreading a thin layer of béchamel sauce.

Place pasta noodle(s) down to cover the bechamel.

Spread a layer of Bolognese sauce over the noodles.

Drizzle some of the béchamel over the Bolognese.

Sprinkle with some diced mozzarella and some Parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).

On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.

Cover the baking dish with foil and place it on the prepared baking sheet.

Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.

If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.

Remove from the oven, and let it rest for 20 minutes before slicing.

Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

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Lasagna Bolognese

Course Main

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 5 hours hours

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Large pot
• Baking Sheet
• A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
• 1 cup of fresh Parmesan finely grated, plus more for serving
• 1 cup of fresh mozzarella diced (optional)
• Fresh parsley chopped, for garnish

Instructions

• Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
• Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
• Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
• Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
• Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
• Remove from the water and separate them into an even layer on a towel.
• Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
• Assemble the lasagna by spreading a thin layer of béchamel sauce.
• Place a noodle (or noodles) down to cover the bechamel.
• Spread a layer of Bolognese sauce over the noodles.
• Drizzle some of the béchamel over the Bolognese.
• Sprinkle with some diced mozzarella and some parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).
• On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
• Cover the baking dish with foil and place it on the prepared baking sheet.
• Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
• If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
• Remove from the oven, and let it rest for 20 minutes before slicing.
• Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

The potatoes are layered on their sides in this easy hasselback potato gratin recipe, to give you both creamy potato and singed edge in every bite. J. Kenji López-Alt’s (Serious Eats) recipe for hasselback potato gratin is fun to make, and makes the tastiest, decadent gratin with great texture & flavor. My whole family devoured these creamy, cheesy potatoes, and we thought they paired well with pork chops, roasted veggies, and some crusty rustic bread.

Hasselback Potato Gratin

Ingredients:

• 1½ oz Gruyère or Comté cheese, finely grated
• 1 oz Parmigiano-Reggiano cheese, finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves, roughly chopped
• 1-2 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 1½ lbs russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

How to Make a Hasselback Potato Gratin

Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.

Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.

To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.

Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.

Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.

Pour the excess cream/cheese mixture evenly over potatoes.

Cover tightly with foil and place in the oven to bake for 30 minutes.

Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.

Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.

Bake until deep golden brown and crisp on top, about 20-30 minutes longer.

Remove from oven, let rest for a few minutes, and serve. Enjoy.

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Hasselback Potato Gratin

Course Sides

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Mandoline Slicer

Ingredients

• 1½ oz Gruyère or Comté cheese finely grated
• 1 oz Parmigiano-Reggiano cheese finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves roughly chopped
• 1-2 cloves garlic minced
• Sea salt and freshly ground black pepper to taste
• 1½ lbs russet potatoes peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

Instructions

• Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.
• Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.
• To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.
• Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.
• Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.
• Pour the excess cream/cheese mixture evenly over potatoes.
• Cover tightly with foil and place in the oven to bake for 30 minutes.
• Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.
• Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.
• Bake until deep golden brown and crisp on top, about 20-30 minutes longer.
• Remove from oven, let rest for a few minutes, and serve. Enjoy.

I found this easy Italian potato casserole recipe on Sip and Feast, that looked delicious.  I liked that you layered the potatoes, onions, and tomatoes then topped the casserole with cheesy & garlicky panko crumbs before baking. This comforting potato, onion, and tomato casserole smelled amazing while baking and tasted fantastic! This tasty potato casserole paired well with steak and a big Italian salad.

Italian Potato Casserole

Seasoned Panko Crumbs:

• ½ cup panko crumbs
• 1½ tbsp olive oil
• 2 cloves garlic, minced
• ¼ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp crushed hot red pepper flakes
• Sea salt and freshly cracked pepper, to taste

Casserole:

• 1¼ lbs yellow potatoes, thinly sliced
• 1 small yellow onion, sliced
• 2-3 Roma or plum tomatoes or 5-6 Campari tomatoes, thinly sliced
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• Dried Basil, to taste
• ¼ cup parmesan, freshly grated
• 3 tbsp olive oil, divided

Serving: 

• Lemon Wedges

How to Make an Italian Potato Casserole

Preheat the oven to 375 degrees. Coat a small 8-inch baking dish with olive oil cooking spray.

Make the seasoned panko by mixing panko, olive oil, garlic, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, until well combined; set aside until needed.

Place 1 layer of thinly sliced potatoes, slightly overlapping, into the bottom of the dish.

Sprinkle slices of onions evenly over the potatoes.

Next, add a layer of tomatoes.

Drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.

Top evenly with half of the parmesan cheese.

Repeat the process by making one more layer of potatoes, onion, and tomatoes. Then drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.

Top with the seasoned panko crumbs.

Place in the oven to bake for 55-65 minutes, until the potatoes are tender and the panko crumbs are golden brown.  Side Note: If the panko crumbs start to get too golden brown, put a foil tent over it while it finishes baking. 

Wait for 10 minutes before serving so that the juices can settle. Serve with lemon wedges on the side and enjoy!

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Italian Potato Casserole

Course Side Dish, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking

Equipment

• Small 8-inch Baking Dish
• Mandolin Slicer

Ingredients

Seasoned Panko Crumbs:

• ½ cup panko crumbs
• 1½ tbsp olive oil
• 2 cloves garlic minced
• ¼ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp crushed hot red pepper flakes
• Sea salt and freshly cracked pepper to taste

Casserole:

• 1¼ lbs yellow potatoes thinly sliced with a mandolin
• 1 small yellow onion sliced
• ¾ lbs 2-3 Roma or plum tomatoes or 5-6 Campari tomatoes, thinly sliced  thinly sliced
• Sea salt and freshly cracked pepper to taste
• Dried oregano to taste
• Dried Basil to taste
• ¼ cup parmesan freshly grated
• 3 tbsp olive oil divided

Serving:

• Lemon wedges

Instructions

• Make the seasoned panko by mixing panko, olive oil, garlic, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, until well combined; set aside until needed.
• Place 1 layer of thinly sliced potatoes, slightly overlapping, into the bottom of the dish.
• Sprinkle slices of onions evenly over the potatoes.
• Next, add a layer of tomatoes.
• Drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
• Top evenly with half of the parmesan cheese.
• Repeat the process by making one more layer of potatoes, onion, and tomatoes. Then drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
• Top with the seasoned panko crumbs.
• Place in the oven to bake for 55-65 minutes, until the potatoes are tender and the panko crumbs are golden brown. Side Note: If the panko crumbs start to get too golden brown, put a foil tent over it while it finishes baking. 
• Wait for 10 minutes before serving so that the juices can settle. Serve with lemon wedges and enjoy!

I’ve always loved eating green bean casserole on Thanksgiving! Even though I think the canned soup version is tasty, I prefer to make green bean casserole from scratch. I recently saw an episode of America’s Test Kitchen, where they prepared an easy green bean casserole recipe using big chunks of mushrooms in the sauce and using homemade buttery crumbs and fried onions for the topping. This easy green bean recipe was a huge hit with all of us, and we all thought the sauce was decadent & creamy with a nice mushroom flavor, and the topping was extra delicious. This green bean casserole paired nicely with a turkey roulade, creamy mashed potatoes, homemade turkey gravy, buttery stuffing, cranberry sauce, and some rustic roasted garlic bread.

Green Bean Casserole

Topping:

• 1½ slices of white sandwich bread, torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper, to taste
• 1½ cups French’s fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms, stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion, diced
• 1 clove of garlic, minced
• 1½ tbsp flour
• ¾ cup chicken broth  (or vegetable broth for vegetarian version)
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• 1 lb green beans, trimmed and halved

How to Make a Green Bean Casserole

Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.

Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste, in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish, then add the French’s fried onions and mix until well combined; set aside until needed.

Prepare the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.

Whisk in the chicken broth and heavy cream, and bring to a boil. Reduce the heat to medium and cook for 5-6 minutes, until it has reduced and thickened. Taste the sauce, then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.

Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes. 

Dry the green beans by placing them on paper towels to soak up the water.  Side Note: You don’t want wet green beans diluting your delicious creamy mushroom sauce!

Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mixing until well combined. Pour the mixture into the prepared baking dish.

Sprinkle the topping evenly on top, making sure not to press it down too firmly.

Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.

Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

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Green Bean Casserole

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 - 6

Author Adapted by Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• 8-inch baking dish
• Food Processor
• Large skillet
• Large saucepan

Ingredients

Topping:

• 1½ slices of white sandwich bread torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper to taste
• 1½ cups French's fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion diced
• 1 clove of garlic minced
• 1½ tbsp flour
• ¾ cup chicken broth or vegetable broth for vegetarian
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• 1 lb green beans trimmed and halved

Instructions

• Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.
• Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste, in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish, then add the French's fried onions and mix until well combined; set aside until needed.
• Prepare the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.
• Whisk in the chicken broth and heavy cream and bring to a boil. Reduce the heat to medium and cook for 5-6 minutes, until it has reduced and thickened. Taste the sauce, then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.
• Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes.
• Dry the green beans by placing them on paper towels to soak up the water.  Side Note: You don't want wet green beans diluting your delicious creamy mushroom sauce!
• Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mixing until well combined. Pour the mixture into the prepared baking dish.
• Sprinkle the topping evenly on top, making sure not to press it down too firmly.
• Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.
• Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

I had some broccoli in the fridge that needed to be used up, so I decided to try something new rather than my usual roasted broccoli. I found an easy recipe for cheesy broccoli casserole on Dinner at the Zoo that looked tasty, and thankfully, I had all of the ingredients on hand. The broccoli turned out cheesy, flavorful, and decadent, and I especially loved the buttery crushed Ritz crackers on top. This easy broccoli casserole recipe paired nicely with some juicy steaks, roasted baby potatoes, and a simple cherry tomato salad.

Broccoli Casserole

Ingredients:

• 3 cups fresh broccoli florets
• ¼ onion, diced
• 2 tbsp butter
• 2 tbsp flour
• ¼ tsp paprika
• ¼ tsp garlic powder
• 1 cup milk
• 1½ cups cheddar cheese, shredded, divided
• 1 oz cream cheese
• Sea salt and freshly cracked pepper, to taste
• ½ cup crushed Ritz crackers
• Fresh parsley, chopped

How to Make Broccoli Casserole

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli florets and cook for 1-2 minutes or until bright green.

Immediately drain the water and transfer the broccoli florets to a large bowl of ice water. Let cool, then drain and place the broccoli on a clean tea towel or paper towel and pat dry.

Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Add the flour, paprika, and garlic powder, and cook, stirring often, for 1-2 minutes.

Gradually whisk in the milk and cook, stirring often, for 3 minutes, or until it has thickened and coats the back of a spoon.

Gradually whisk in 1 cup of the cheddar cheese and the cream cheese, then season with sea salt and freshly cracked pepper, to taste.  Remove from the heat.

Toss the broccoli florets in the sauce and stir until evenly coated. Pour cheesy broccoli into the prepared baking dish.

Top evenly with the remaining ½ cup of cheddar cheese, then sprinkle the crushed crackers on top.

Bake for 20-25 minutes, until the casserole is bubbly and the cheese is melted.

Sprinkle with parsley and serve. Enjoy.

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Broccoli Casserole

Course Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Medium Saucepan

Ingredients

• 3 cups fresh broccoli florets
• ¼ onion diced
• 2 tbsp butter
• 2 tbsp flour
• ¼ tsp paprika
• ¼ tsp garlic powder
• 1 cup milk
• 1½ cups cheddar cheese shredded, divided
• 1 oz cream cheese
• Sea salt and freshly cracked pepper to taste
• ½ cup crushed Ritz crackers
• Fresh parsley chopped

Instructions

• Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
• Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli florets and cook for 1-2 minutes or until bright green.
• Immediately drain the water and transfer the broccoli florets to a large bowl of ice water. Let cool, then drain and place the broccoli on a clean tea towel or paper towel and pat dry.
• Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Add the flour, paprika, and garlic powder, and cook, stirring often, for 1-2 minutes.
• Gradually whisk in the milk and cook, stirring often, for 3 minutes, or until it has thickened and coats the back of a spoon.
• Gradually whisk in 1 cup of the cheddar cheese and the cream cheese, then season with sea salt and freshly cracked pepper, to taste.  Remove from the heat.
• Toss the broccoli florets in the sauce and stir until evenly coated. Pour cheesy broccoli into the prepared baking dish.
• Top evenly with the remaining ½ cup of cheddar cheese, then sprinkle the crushed crackers on top.
• Bake for 20-25 minutes, until the casserole is bubbly and the cheese is melted.
• Sprinkle with parsley and serve. Enjoy.

I have been feeling under the weather for the past week, and the thought of chicken pot pie kept coming to mind. I decided to try a recipe for this easy chicken pot pie I found on Recipe Tin Eats that used puff pastry as the crust instead of pie dough. This comforting and delicious pot pie had such a creamy and flavorful filling, and the puff pastry was flaky and buttery—my idea of the perfect comfort food. We all enjoyed this easy chicken pot pie recipe, and it paired well with a simple salad and some crusty bread.

Easy Chicken Pot Pie

Chicken & Broth:

• 2 cups whole milk
• 1 cup chicken broth
• 2 sprigs of fresh thyme
• 2 tsp chicken bouillon powder
• 1 lb chicken breasts, boneless skinless **Or chicken thighs

Chicken Pot Pie:

• 3 tbsp butter
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• ⅓ cup dry white wine
• ⅓ cup flour
• ⅓ cup parmesan cheese, freshly grated
• Sea salt and freshly cracked pepper, to taste
• 1 cup frozen peas
• 1 sheet frozen puff pastry, thawed
• 1 small egg, well-beaten

How to Make an Easy Chicken Pot Pie

Bring the milk, chicken broth, thyme sprigs, bouillon powder, and chicken breasts to a simmer in a medium saucepan over medium-low heat. Cover with a lid and poach for 15 minutes, making sure not to let the liquid boil. Remove the poached chicken from the liquid and set aside to cool; cut into bite-sized pieces.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Add the wine and cook, stirring often, until evaporated. Add the flour and stir for 1 minute.

Add half of the poaching liquid through a fine sieve strainer and whisk until well combined. Add remaining poaching liquid (through a fine sieve strainer) along with the parmesan cheese and whisk until combined and thickened. Season with sea salt and freshly cracked pepper to taste. Stir in the chicken. Pour into a baking dish that has been coated with butter and place it into the refrigerator to cool for 20-30 minutes. Side Note: DON’T skip this step. A hot filling will melt the butter in the puff pastry. 

Meanwhile, remove the puff pastry from the freezer to thaw.

Preheat the oven to 350 degrees.

Brush the top edge of the baking dish with egg. Top with puff pastry and either drape over the baking dish or fold down the edges & crimp, if desired. Brush the pastry with egg and make a small slit with a knife on the top for venting.

Bake for 35-40 minutes or until golden brown. Serve and enjoy.

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Easy Chicken Pot Pie

Course Main

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Refrigerating Time: 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Medium Saucepan
• Large skillet
• Fine Sieve or Fine Strainer
• Baking dish

Ingredients

Chicken & Broth:

• 2 cups whole milk
• 1 cup chicken broth
• 2 sprigs of fresh thyme
• 2 tsp chicken bouillion powder
• 1 lb chicken breasts, boneless skinless **Or chicken thighs

Chicken Pot Pie:

• 3 tbsp butter
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• ⅓ cup dry white wine
• ⅓ cup flour
• ⅓ cup parmesan cheese, freshly grated
• Sea salt and freshly cracked pepper, to taste
• 1 cup frozen peas
• 1 sheet frozen puff pastry, thawed
• 1 small egg, well-beaten

Instructions

• Bring the milk, chicken broth, thyme sprigs, bouillon powder, and chicken breasts to a simmer in a medium saucepan over medium-low heat. Cover with a lid and poach for 15 minutes, making sure to not let the liquid boil.
• Remove the poached chicken from the liquid and set it aside to cool; cut it into bite-sized pieces. 
• Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute. 
• Add the wine and cook, stirring often, until evaporated. Add the flour and stir for 1 minute. 
• Add half of the poaching liquid through a fine sieve strainer and whisk until well combined. Add remaining poaching liquid (through a fine sieve strainer) along with the parmesan cheese and whisk until combined and thickened. Season with sea salt and freshly cracked pepper to taste.
• Stir in the chicken. Pour into a baking dish that has been coated with butter and place into the refrigerator to cool for 20-30 minutes. Side Note: DON'T skip this step. A hot filling will melt the butter in the puff pastry. 
• Meanwhile, remove the puff pastry from the freezer to thaw. 
• Preheat the oven to 350 degrees. 
• Brush the top edge of the baking dish with egg. Top with puff pastry and either drape over the baking dish or fold down the edges & crimp, if desired.
• Brush the pastry with egg and make a small slit with a knife on the top for venting.
• Bake for 35-40 minutes or until golden brown. Serve immediately. Enjoy.

This delicious Greek moussaka recipe from Don’t Go Bacon My Heart takes time to assemble–but it’s well worth the extra effort! I’ve only had a moussaka once, years ago, and it was delicious. It was a great afternoon project, and I enjoyed making this tasty casserole. I halved the original recipe and adapted it by roasting the veggies instead of frying them and using less cinnamon. The moussaka was comforting, filling, and paired nicely with a Greek salad and freshly baked bread.

Greek Moussaka

Tomato Meat Sauce:

• ½ tbsp olive oil
• ½ yellow onion, diced
• ¾ lb ground beef
• 1 tbsp tomato paste
• 1 clove of garlic, minced
• ¼ cup red wine
• ½ cup tomato passata
• ½ cup beef broth
• 3 sprigs of fresh thyme
• 1 tbsp fresh parsley, chopped **Plus a bit more for garnish
• 1 small bay leaf
• Pinch of sugar
• Dash of cinnamon **Original recipe said ¼ teaspoon
• Sea salt and freshly cracked black pepper, to taste

Vegetables:

• 1 large eggplant, ends trimmed & cut into ⅓-inch thick slices, lengthwise
• 1 large zucchini, ends trimmed & cut into ⅓-inch thick slices, lengthwise
• 1 large russet potato, peeled & cut into ¼-inch thick slices, lengthwise
• Olive oil, to taste
• Sea salt and freshly cracked pepper, to taste

Béchamel Sauce:

• ¼ cup salted butter
• ¼ cup flour
• 2 cups whole milk
• Dash of nutmeg
• Sea salt and white pepper, to taste
• ½ cup pecorino cheese, finely grated
• 1 egg yolk

How to Make Greek Moussaka

Make the rich tomato meat sauce by heating the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 2 minutes. Add the beef and cook, breaking the meat into small crumbles, until cooked through, about 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute.

Deglaze the pan with the red wine and cook for 2 minutes, stirring often. Add the tomato passata, beef broth, thyme sprigs, parsley, bay leaf, sugar, cinnamon, sea salt, and freshly cracked pepper, to taste; stir to combine. Reduce the heat, and gently simmer for 30-45 minutes, stirring occasionally, until thickened.

Meanwhile, preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Prepare the vegetables by seasoning the eggplant slices with a sprinkling of sea salt on both sides, then place them on a few tea towels and cover them with another tea towel. Next, sprinkle the zucchini slices with sea salt and put them on top of the eggplant tea towels. Place another towel on top. Press down firmly. Allow the veggies to sit and release liquid for 10-15 minutes.

Meanwhile, roast the vegetables in batches by tossing the potato slices with some olive oil, then season with sea salt and freshly cracked pepper to taste. Put the slices in a single layer on the baking sheet. Roast for 10 minutes.

Shake off the excess salt from the eggplant slices, then toss them with some olive oil, sea salt, and freshly cracked pepper, to taste.  Carefully remove the baking sheet from the oven and add the eggplant slices to it in a single layer. Return to the oven and roast for 10 minutes.

Next, shake off the excess salt from the zucchini slices, then toss them with some olive oil, sea salt, and freshly cracked pepper, to taste.

Carefully remove the baking sheet from the oven and place the zucchini slices on it. Flip the potatoes and eggplant slices, then roast for 10 minutes.

Remove from the oven and set aside until needed.

Reduce the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.

Make the béchamel sauce by heating the butter in a large saucepan over medium-high heat. Once melted, add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk while whisking until it’s thick and creamy, about 2-3 minutes. Season it with nutmeg, sea salt, and white pepper to taste.

Remove from the heat and whisk in the cheese until creamy and smooth. Next, whisk in the egg yolk until creamy and smooth. Taste the sauce and re-season with sea salt and white pepper, as needed.

Spoon ¼ cup of the béchamel sauce, and mix it into the tomato meat sauce until well combined.

Assemble the moussaka by layering the potato slices onto the bottom of the baking dish, overlapping if needed. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.

Next, do a layer with half of the eggplant slices. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.

Next, a layer of sliced zucchini. Sprinkle them with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.

Next, spread the tomato meat sauce evenly on top.

Layer the remaining eggplant slices on top of the meat sauce. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.

Finally, spread the béchamel sauce evenly over the top and sprinkle some more pecorino cheese.

Bake the moussaka for 30-45 minutes, or until the edges are golden brown.

Remove from the oven and let it sit on a wire cooling rack to cool for at least 20-30 minutes.

Sprinkle with fresh chopped parsley before slicing. Enjoy!

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Greek Moussaka

Course Main

Cuisine Greek

Prep Time 40 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet
• Medium Saucepan
• 8-inch baking dish

Ingredients

Tomato Meat Sauce:

• ½ tbsp olive oil
• ½ yellow onion diced
• ¾ lb ground beef
• 1 tbsp tomato paste
• 1 clove of garlic minced
• ¼ cup red wine
• ½ cup tomato passata
• ½ cup beef broth
• 3 sprigs of fresh thyme
• 1 tbsp fresh parsley chopped **Plus a bit more for garnish
• 1 small bay leaf
• Pinch of sugar
• Dash of cinnamon **Original recipe said 1/4 teaspoon
• Sea salt and freshly cracked black pepper to taste

Vegetables:

• 1 large eggplant ends trimmed & cut into ⅓-inch thick slices, lengthwise
• 1 large zucchini ends trimmed & cut into ⅓-inch thick slices, lengthwise
• 1 large russet potato peeled & cut into ¼-inch thick slices, lengthwise
• Olive oil to taste
• Sea salt and freshly cracked pepper to taste

Béchamel Sauce:

• ¼ cup salted butter
• ¼ cup flour
• 2 cups whole milk
• Dash of nutmeg
• Sea salt and white pepper to taste
• ½ cup pecorino cheese finely grated
• 1 egg yolk

Instructions

• Make the rich tomato meat sauce by heating the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 2 minutes. Add the beef and cook, breaking the meat into small crumbles, until cooked through, about 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute.
• Deglaze the pan with the red wine and cook for 2 minutes, stirring often. Add the tomato passata, beef broth, thyme sprigs, parsley, bay leaf, sugar, cinnamon, sea salt, and freshly cracked pepper, to taste; stir to combine. Reduce the heat, and gently simmer for 30-45 minutes, stirring occasionally, until thickened.
• Meanwhile, preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
• Prepare the vegetables by seasoning the eggplant slices with a sprinkling of sea salt on both sides, then place them on a few tea towels and cover them with another tea towel. Next, sprinkle the zucchini slices with sea salt and put them on top of the eggplant tea towels. Place another towel on top. Press down firmly. Allow the veggies to sit and release liquid for 10-15 minutes.
• Meanwhile, roast the vegetables in batches by tossing the potato slices with some olive oil, then season with sea salt and freshly cracked pepper to taste. Put the slices in a single layer on the baking sheet. Roast for 10 minutes.
• Shake off the excess salt from the eggplant slices, then toss them with some olive oil, sea salt, and freshly cracked pepper, to taste.  Carefully remove the baking sheet from the oven and add the eggplant slices in a single layer. Return to the oven and roast for 10 minutes.
• Next, shake off the excess salt from the zucchini slices, then toss them with some olive oil, sea salt, and freshly cracked pepper, to taste.  Carefully remove the baking sheet from the oven and place the zucchini slices on it. Flip the potatoes and eggplant slices, then roast for 10 minutes.  Remove from the oven and set aside until needed.
• Reduce the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.
• Make the béchamel sauce by heating the butter in a large saucepan over medium-high heat. Once melted, add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk while whisking until it's thick and creamy, about 2-3 minutes. Season it with nutmeg, sea salt, and white pepper to taste.
• Remove from the heat and whisk in the cheese until creamy and smooth. Next, whisk in the egg yolk until creamy and smooth. Taste the sauce and re-season with sea salt and white pepper, as needed.
• Spoon ¼ cup of the béchamel sauce, and mix it into the tomato meat sauce until well combined.
• Assemble the moussaka by layering the potato slices onto the bottom of the baking dish, overlapping if needed. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.
• Next, do a layer with half of the eggplant slices. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.
• Next, a layer of sliced zucchini. Sprinkle them with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.
• Next, spread the tomato meat sauce evenly on top.
• Layer the remaining eggplant slices on top of the meat sauce. Sprinkle with some pecorino, then season with a bit of sea salt and freshly cracked pepper, to taste.
• Finally, spread the béchamel sauce evenly over the top and sprinkle some more pecorino cheese.
• Bake the moussaka for 30-45 minutes, or until the edges are golden brown.
• Remove from the oven and let it sit on a wire cooling rack to cool for at least 20-30 minutes.
• Sprinkle with fresh chopped parsley before slicing. Enjoy!

I was excited to find this recipe for Duchess potatoes in a casserole form from Bon Appétit. I love finding recipes for side dishes that can be made ahead of time, especially during the holidays, because it saves me a lot of stress on the actual day. I used a ricer for this recipe, but you can also use a food mill or mash the potatoes very well by hand if you would prefer. These duchess baked potatoes were a big hit with my whole family and paired nicely with some pork chops,  garlicky green beans almondine, and parmesan dinner rolls.

Duchess Baked Potatoes

Ingredients:

• 6 medium Yukon gold potatoes **about 1¾-2 lbs.
• ½ cup + 2 tbsp heavy cream
• ⅓ cup + 1 tbsp sour cream
• 5 tbsp melted butter, cooled
• 2 egg yolks
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste

How to Make Duchess Baked Potatoes

Place potatoes in a large pot and pour in enough water to cover them by 2 inches; season with sea salt. Bring to a boil over medium-high heat. Reduce the heat and simmer until a paring knife slides easily through potatoes, 30-40 minutes. Drain and let cool slightly.

Preheat the oven to 425 degrees.

Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl. Season generously with salt and freshly cracked pepper, to taste.

Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl.

Pour in the cream/egg mixture. Fold in gently (be careful not to overmix).

Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.

Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.

How to Make Duchess Baked Potatoes Ahead of Time

You can prepare this casserole 24 hours before serving.

Follow the directions up until the baking step.

Wrap the baking dish tightly with plastic wrap and place it in the refrigerator.

Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.

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Duchess Baked Potatoes

Course Side Dish

Cuisine French

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Bon Appetit

Equipment

• Large pot
• 8-inch baking dish
• Ricer

Ingredients

• 6 medium Yukon gold potatoes **about 1¾-2 lbs.
• ½ cup + 2 tbsp heavy cream
• ⅓ cup + 1 tbsp sour cream
• 5 tbsp melted butter, cooled
• 2 egg yolks
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Instructions

• Place potatoes in a large pot and pour in enough water to cover them by 2 inches; season with sea salt. Bring to a boil over medium-high heat.
• Reduce the heat and simmer until a paring knife slides easily through potatoes, 30-40 minutes.
• Drain and let cool slightly.
• Preheat the oven to 425 degrees.
• Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl. Season generously with salt and freshly cracked pepper, to taste.
• Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl.
• Pour in the cream/egg mixture. Fold in gently (be careful not to overmix).
• Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.
• Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.

Making Ahead of Time:

• You can prepare this casserole 24 hours before serving.
• Follow the directions up until the baking step.
• Wrap the baking dish tightly with plastic wrap and place it in the refrigerator.
• Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.

This easy skillet turkey pot pie recipe is a comforting and delicious way to use your leftover Thanksgiving roasted turkey. I used homemade turkey stock for this recipe, but chicken broth/stock would work. I used a store-bought pie crust because I had one on hand, but homemade is great too. Pot pies are a terrific way to use leftover meats & veggies, so I not only used the leftover turkey but also grabbed the last bit of corn and peas from the freezer and one small russet potato to throw in there. This skillet turkey pot pie paired nicely with a big salad and some dinner rolls on a recent rainy day, and we all thought it was so tasty and comforting.

Skillet Turkey Pot Pie

Ingredients:

• 1 small russet potato, peeled & diced
• 4 tbsp butter
• ½ onion, diced
• 2 large carrots, peeled & diced
• 2 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 a sprig of fresh thyme, leaves only
• 4 tbsp flour
• 2 cups turkey stock *Chicken stock or broth will work too
• ½ cup whole milk
• Sea salt and freshly cracked pepper, to taste
• 1½ cups roasted turkey, chopped
• ½ cup frozen peas
• ¼ cup frozen corn
• 1 pre-made pie crust *homemade is great too

How to Make a Skillet Turkey Pot Pie

Preheat the oven to 400 degrees.

Cook the potatoes in boiling water for 10 minutes, or until nearly fork-tender. Drain.

Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender. Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.

Sprinkle in the flour and cook, stirring often, for 2 minutes. Very slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, while whisking constantly, until it thickens a bit. Season with sea salt and freshly cracked pepper, to taste.

Add the drained potatoes, roasted turkey, frozen corn, and frozen peas, then stir until well combined. Taste and re-season if needed.

Place the pie crust on top of the filled cast-iron skillet and roll the edges down.

Make a few slits in the top of the pie with a sharp knife for venting.

Place into the oven and cook for 40-45 minutes, or until golden brown.

Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!

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Skillet Turkey Pot Pie

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• 10-Inch Cast Iron Skillet

Ingredients

• 1 small russet potato, peeled & diced
• 4 tbsp butter
• ½ onion, diced
• 2 large carrots, peeled & diced
• 2 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 a sprig of fresh thyme, leaves only
• 4 tbsp flour
• 2 cups turkey stock *Chicken stock or broth will work too
• ½ cup whole milk
• Sea salt and freshly cracked pepper, to taste
• 1½ cups roasted turkey, chopped
• ½ cup frozen peas
• ¼ cup frozen corn
• 1 pre-made pie crust *homemade is great too

Instructions

• Preheat the oven to 400 degrees.
• Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until nearly fork-tender. Drain.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender.
• Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour and cook, stirring often, for 2 minutes.
• Very slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, while whisking constantly, until it thickens a bit. Season with sea salt and freshly cracked pepper, to taste.
• Add the drained potatoes, roasted turkey, frozen peas, and frozen corn, then stir until well combined. Taste and re-season if needed.
• Place the pie crust on top of the filled cast-iron skillet and roll the edges down.
• Make a few slits on the top of the pie with a sharp knife for venting.
• Place into the oven and cook for 40-45 minutes, or until golden brown.
• Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!

I made this simple loaded mashed potato casserole recipe for an early birthday dinner for my daughter. She loves mashed potatoes and twice-baked potatoes so I combined them to make this loaded mashed potato casserole to pair with steak and steamed artichokes I made for her special dinner. These extra creamy potatoes tasted delicious with the cheese, crispy bacon bits, and green onions. I love how easy these potatoes were to make and I have a feeling they will be on my dinner table again soon.

Loaded Mashed Potato Casserole

Ingredients:

• 5 slices of bacon, diced
• 5 russet potatoes, peeled & cut into 1-inch pieces
• ¾ cup milk
• 4 tbsp butter, diced
• ⅓ cup sour cream, room temperature
• Sea salt and freshly cracked pepper, to taste
• 1½ cups sharp cheddar, shredded
• 2-3 green onions, chopped

How to Make a Loaded Mashed Potato Casserole

Preheat the oven to 350 degrees. Coat a large baking dish with butter.

Cook the bacon bits in a skillet over medium heat until crisp and the fat has been rendered. Drain on paper towels until needed.

Peel and cut the potatoes into 1-inch chunks. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are very fork-tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat it in the microwave for 30 seconds. Pour the milk mixture onto the potatoes with the sour cream; season with sea salt and freshly cracked pepper, to taste. Beat the potatoes using a hand mixer until really creamy and smooth.

Place into the prepared baking dish and smooth the top with a spoon. Sprinkle the shredded cheese on top then bake for 15-20 minutes or until the cheese is melted and the potatoes are warmed through.

Sprinkle the top with crisp bacon bits and green onions. Serve immediately. Enjoy.

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Loaded Mashed Potato Casserole

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 5 slices of bacon, diced
• 5 russet potatoes, peeled & cut into 1-inch pieces
• ¾ cup milk
• 4 tbsp butter, diced
• ⅓ cup sour cream, room temperature
• Sea salt and freshly cracked pepper, to taste
• 1½ cups sharp cheddar, shredded
• 2-3 green onions, chopped

Instructions

• Preheat the oven to 350 degrees. Coat a large baking dish with butter.
• Cook the bacon bits in a large skillet over medium heat until crisp and the fat has been rendered. Drain on paper towels until needed. 
• Peel and cut the potatoes into 1-inch chunks. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1-inch.
• Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are very fork-tender, about 15-18 minutes. Drain the potatoes.
• Place the butter into the milk and heat it in the microwave for 45 seconds or until the butter is melted.
• Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Beat the potatoes using a hand mixer until really creamy and smooth.
• Place into the prepared baking dish and smooth the top with a spoon.
• Sprinkle the shredded cheese on top then bake for 15-20 minutes or until the cheese is melted and the potatoes are warmed through.
• Sprinkle the top with crisp bacon bits and green onions. Serve immediately. Enjoy.