Similar Recipes
Make-ahead Mashed Potato Casserole
Mashed Potato Casserole with bacon and cheese is an outrageously delicious, highly practical way to make mashed potato ahead of time!
Creamy Buttery Mashed Potato
This is the creamy mashed potato you've seen smothered in sauces and gravies in hundreds of recipes on my website. Easy recipe - make it once, use forever.
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Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions
Mashed potatoes don't generally reheat well, but with the help of sour cream, this mashed potato casserole can be made days in advance, and reheated with no loss in quality. A crispy topping of panko bread crumbs, bacon, cheddar cheese, and scallions adds crunch and the flavor of fully loaded baked potatoes.
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Classic Rich and Silky Potato Gratin (Scalloped Potatoes)
After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor.
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Hasselback Potato Gratin
This holiday-ready Hasselback potato gratin recipe delivers all the creamy, cheesy decadence of a classic potato gratin but with infinitely more crispy edges.
Potatoes au Gratin (Dauphinoise)
Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go wrong!
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The Ultimate Baked Potato
Here's how to get the crispest skin, the creamiest, fluffiest flesh, and how to work the very best flavor into every last bite of your next baked potato.
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
These Mini Potato Gratin Stacks are made in a muffin tin! Cheese, cream, garlic and potato = little individual portions of heaven.
Cheesy Mashed Potatoes with Scallions
These cheesy mashed potatoes are rich and creamy with the added freshness of sliced scallions. They're the perfect Thanksgiving or Sunday night dinner side.
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Tartiflette
This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food.
Tender pieces of potato bathed in a creamy, cheesy sauce. This is an easy potato bake that will steal the show at any meal that's super quick to prepare!
Serve With
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roasted Parmesan Crusted Cauliflower
This Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious! Try it for dinner tonight - as a side, or as a meatless meal!
Parmesan Roasted Green Beans
The most amazing way to cook fresh green beans - SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Easy Roasted Cauliflower Stir-Fry
This Easy Roasted Cauliflower Stir-fry is inspired by a dish that we order at many restaurants around Beijing. The slightly crispy, saucy, spicy cauliflower and pork are so good, you could add rice and make this dish a meal
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Honey Sriracha Roasted Brussels Sprouts
These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.