Dill Pickles Recipe

Dill Pickles Recipe
These dill pickles taste incredibly fresh and have the perfect balance of dill and garlic flavor. Learn everything you need to know about how to make them!
READ: Dill Pickles Recipe

Dill Pickles Recipe

These dill pickles taste incredibly fresh and have the perfect balance of dill and garlic flavor. Learn everything you need to know about how to make them!

READ: Dill Pickles Recipe

The Creamiest Scalloped Potatoes

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.

The post The Creamiest Scalloped Potatoes appeared first on Brown Eyed Baker.

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.

Small white bowl holding a serving of scalloped potatoes and a fork

Scalloped potatoes are legendary in my family. Back when we would all gather at my grandma’s for Sunday dinner, if a pan of scalloped potatoes showed up on the table, madness ensued. My cousins and I always lobbied for seats closest to the pan so we could take extra servings without sharing. To say they are high on my list of comfort foods is an understatement.

My grandma made hers from a box mix, and they were always delicious, but now I like to make them from scratch. This particular recipe is very holiday-worthy – tender potatoes, bubbly cheese, and a creamy sauce come together for a bite that tastes like home.

It also pairs well with many everyday meals. You can serve them with steak, chicken, burgers, or just about any other meat.

You could even serve them alongside some roasted vegetables or a green salad for a vegetarian meal.

This scalloped potato recipe is so easy to put together. There’s no reason you can’t make it any time of the year, and once you’ve tasted them you’re going to want to!

Au gratin vs. scalloped

While similar, there are differences between these two potato dishes.

Both are baked in a cream sauce, and that’s about it to be called scalloped potatoes.

Au gratin also has cheese sprinkled in between the layers of potatoes and over the top. Sometimes breadcrumbs are also added for more texture.

Even though both methods are combined for this scalloped potatoes recipe, we’re sticking with the more well-known name.

Small white bowl holding a serving of scalloped potatoes and a fork

What you’ll need

  • Russet potatoes (peeled and sliced)
  • Cheddar cheese (shredded)
  • Onion
  • Whole milk
  • Heavy cream
  • Unsalted butter
  • Garlic
  • Fresh thyme
  • Bay leaves
  • Salt and pepper

How to make scalloped potatoes

Melt the butter in a large Dutch oven over medium-high heat for about a minute. Saute the onion until it starts to brown, then add the garlic and cook until fragrant.

Add the dairy and spices and stir until combined.

Place the sliced potatoes in the Dutch oven and stir to coat them with the sauce. Cover and bring to a simmer.

Dutch oven filled with liquid and herbs + Dutch oven containing sliced potatoes and sauce

Continue to simmer until the potatoes are almost tender. Make sure not to let it boil or the milk can burn and curdle.

Stir occasionally to make sure the potatoes don’t stick to the bottom.

Once the potatoes are ready, remove the thyme and bay leaves.

Carefully pour everything into your baking dish and top with the shredded cheese.

Uncooked scalloped potato ingredients in a baking dish + Baking dish with scalloped potato ingredients covered in shredded cheese

Bake for about 30 minutes. The cream should be thick and bubbly, and the top will be golden brown.

Cool for at least 10 minutes before serving.

You can garnish with more fresh thyme if you’d like, or just dive right in and enjoy!

White casserole pan of scalloped potatoes after some has been spooned out

Frequently asked questions

What’s the best way to slice potatoes for scalloped potatoes?

A good old fashioned knife is all you need to slice potatoes, but using other kitchen tools can save you time and give you perfectly even slices. Having even slices means your potatoes will all cook the same and be the same texture.

Mandolines are the most common tool used to slice potatoes. If you’re new to using one, use the guard that’s provided to protect your fingers.

You can also use the slicing disc attachment on your food processor. This is probably the fastest way to get perfectly sliced potatoes if you don’t mind extra dishes.

Can I use pre-shredded cheese?

Pre-shredded cheese might save a little time, but it has a preservative in it that keeps the cheese from clumping together in the bag. That means that it doesn’t melt as smoothly as fresh does.

Buy a block of cheese and shred it yourself – it’ll be worth it.

If you’re already using a food processor to slice the potatoes, you can swap the disc attachments and shred your cheese with it too.

Can I use less cheese?

This scalloped potato recipe has a thick layer of bubbly, browned cheese on top, but you can always use less cheese if it’s too much for you.

Can I make scalloped potatoes ahead of time?

Yes, there are a couple of ways you can do this.

One way is the prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.

You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil.

Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through.

If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.

More delicious potato recipes:

Bowl and fork with a bite of scalloped potatoes on it

I hope you’ll put this on your menu for the holidays or the next time you’re craving a wonderfully creamy and cheesy side dish! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍

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Scalloped Potatoes Recipe

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 497kcal
Author Michelle

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 2 cloves garlic minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 4 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
  • cups shredded cheddar cheese about 6 ounces

Instructions

  • Heat oven to 400 degrees F. Grease a 9x13-inch baking dish.
  • Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don't stick to the bottom of the pot.
  • Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to the prepared baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 30 minutes. Allow to sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Video

Notes

  • Slicing the potatoes quickly and uniformly can be done using a mandoline or food processor
  • While I recommend russet potatoes as the best choice because they hold up well to all of that liquid, yellow or Yukon gold could be substituted if necessary, just be aware that the potatoes may break down a bit during cooking.
  • Other cheese, or a combination of others, can be used in place of the cheddar. Use what you love!
  • Make-Ahead Option #1: Prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.
  • Make-Ahead Option #2: You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil. Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through. If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.
  • Freezing Instructions: Leave the cheese off of the top and bake for less than the recommended time, until the potatoes are al dente. Cool completely, then cover and refrigerate for at least 2 hours. Cover the pan with plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight, remove the plastic wrap, add the cheese, and bake at 400 degrees for 15 to 20 minutes.
Nutritional values are based on one serving

Nutrition

Calories: 497kcal | Carbohydrates: 37g | Protein: 11g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 618mg | Potassium: 869mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1348IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 2mg

Originally published in 2011, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post The Creamiest Scalloped Potatoes appeared first on Brown Eyed Baker.

Homemade Chicken and Dumplings

The best chicken and dumplings recipe made completely from scratch with a rich stew and fluffy dumplings. Make it a quick meal by using rotisserie chicken!

The post Homemade Chicken and Dumplings appeared first on Brown Eyed Baker.

A pot of chicken and dumplings with a long spoon scooping a dumpling.

Long ago while I was in college, I went to the beach with a friend’s family. As is the case on many beach vacations when you rent a house with a lot of people, family members took turns cooking dinner on the nights we didn’t go out to eat. I forever remember the night her aunt made a big pot of chicken and dumplings for everyone. I have no idea how she made it, I wasn’t inclined to ask for the recipe (I was in college and rarely did any cooking of my own), but that memory and that meal never left my mind.

Years later, I would try it on my own and make an okay version, then try again and again, different variations until finally, FINALLY, I put together all of the pieces for the absolute best chicken and dumplings recipe.

A bowl of chicken stew with a dumpling in the middle.

Rich Chicken Stew

Chicken and dumplings, at its core, is essentially a chicken stew with dumplings cooked on its surface. For maximum flavor, we want to make a really rich and hearty stew base that just screams comfort food. Here’s how we do it:

Side by side photos of sauteeing vegetables and starting chicken stew.

First, we begin with a common soup starter trio: onion, carrots, and celery. They are sauteed in butter, and then we add garlic.

In order to thicken the chicken stew base, we stir in flour until it is thoroughly cooked through and the vegetables are coated. Then, chicken stock is added, as well as heavy cream (for extra flavor and thickness), salt, pepper, thyme, and bay leaves. We’re packing in alllll the flavors. We let all of that simmer together while we make the dumplings.

Fluffy Dumplings are Key!

Truth: No one wants to dig into a dense, soggy dumpling.

So how do we make utterly fantastic dumplings? They are incredibly easy!

Side by side photos of mixing together dough for dumplings.

We whisk together flour, baking powder, and salt; the baking powder is what gives the dumplings a nice, fluffy interior.

Then, melted butter and milk are added for moisture and fat; these help the dumplings hold their shape and keep them nice and tender.

You don’t want to overmix the dough or they will be tough and dense; just a quick stir to get them to come together and call it quits.

Putting It All Together

After stirring the chopped chicken, peas, and parsley into the vegetable mixture, you’ll drop the dumpling dough all over the surface of the chicken stew.

Chicken, parsley and peas being stirred into chicken stew.

Very Important! >> Once the dumplings have been dropped into the liquid, cover with a lid and DO. NOT. PEEK. You want that steam trapped inside the pot to get those dumplings nice and fluffy.

Once the 15 minutes are up, test the dumplings for doneness; if they need a few more minutes to cook, you can flip them over at this point, then cover again and cook for a few minutes at a time until done.

Overhead photos of pots of chicken and dumplings before and after the dumplings are cooked.

Recipe Tips!

  • To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
  • If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like – saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
  • For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
  • Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
  • Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.

An overhead photo of a pot of chicken and dumplings.

If you love chicken-based comfort food dishes, these will be right up your alley:

I would absolutely love it if you made this for dinner sometime soon; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍

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Homemade Chicken and Dumplings

The best chicken and dumplings recipe made completely from scratch with a rich stew and fluffy dumplings. Make it a quick meal by using rotisserie chicken!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 365kcal
Author Michelle

Ingredients

  • ½ cup unsalted butter
  • 1 yellow onion finely chopped
  • 3 carrots cut into ½-inch dice
  • 2 ribs celery finely chopped
  • 3 cloves garlic finely minced
  • ½ cup all-purpose flour
  • 5 cups chicken broth
  • cup heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • 4 cups cooked chicken diced small
  • 3 tablespoons minced parsley

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1 cup milk

Instructions

  • Place the chicken stock in a small saucepan and warm over low heat.
  • In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
  • Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
  • Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
  • Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.

Video

Notes

  • To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
  • If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like - saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
  • For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
  • Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
  • Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.

Nutrition

Calories: 365kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1457mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4769IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 3mg

[photos by Ari of Well Seasoned]

The post Homemade Chicken and Dumplings appeared first on Brown Eyed Baker.