Yummy Recipes

A rich, creamy, and cheesy potato bake that’s perfect for holidays, potlucks, or Sunday dinners.

Ingredients

Sauce

• 4 tablespoons butter

• 1 tablespoon garlic, minced (or 4 large cloves, minced)

• 4 tablespoons all-purpose flour

• 4 cups milk (skim, 2%, or whole)

• 1 teaspoon chicken bouillon powder or Kosher salt

• 1 pinch salt, to taste

• ½ teaspoon black pepper

Main

• 2½ lbs Yukon Gold or Russet potatoes, peeled & sliced ⅛–¼ inch thick

• 2 cups shredded mozzarella cheese

• ¾ cup freshly grated Parmesan cheese

• 1 tablespoon fresh chives, divided

Instructions

1. Preheat Oven – Heat to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

2. Make Garlic Cream Sauce

   • In a medium saucepan, melt butter over medium heat.

   • Add garlic; sauté 30 seconds until fragrant.

   • Whisk in flour; cook 2 minutes, stirring constantly to make a smooth roux.

   • Reduce heat to medium-low and gradually whisk in milk, ¼ cup at a time, to keep it lump-free.

   • Bring to a gentle boil; cook until slightly thickened.

   • Stir in bouillon powder, salt (if needed), and black pepper. Remove from heat.

3. Assemble Layers

   • Arrange half the potatoes in the prepared baking dish.

   • Pour over half the cream sauce.

   • Sprinkle with half the mozzarella and half the Parmesan.

   • Repeat with remaining potatoes, sauce, and cheeses.

4. Bake

   • Cover tightly with foil and bake 40 minutes, until potatoes are nearly tender.

   • Remove foil; bake another 30 minutes, until golden and bubbly.

   • For a crisp top, broil 2–3 minutes, watching closely.

5. Garnish & Serve – Sprinkle with fresh chives before serving.

Tips

• For richer flavor, use half-and-half instead of milk.

• Slice potatoes evenly for consistent cooking.

• If you love extra garlic, roast a head of garlic and mash it into the sauce.

A golden, cheesy baked roll that’s perfect for slicing into party-friendly bites.

Ingredients

• 1 ball pizza dough

• 8 oz thinly sliced deli ham

• 1 cup shredded mozzarella cheese

Optional for Serving

• Fresh parsley, chopped (for garnish)

• Mustard or horseradish sauce

Instructions

1. Preheat Oven – Heat to 400°F (200°C). Lightly flour your work surface.

2. Roll Dough – Roll pizza dough into a 12 × 8-inch rectangle.

3. Layer Filling – Arrange ham evenly over the dough, leaving a ½-inch border. Sprinkle mozzarella evenly over the ham.

4. Roll & Seal – Starting from a short end, roll up the dough tightly into a log. Pinch seam to seal. Place seam-side down on a greased baking sheet.

5. Bake – Bake for 45–50 minutes, or until deep golden brown.

6. Rest & Slice – Let rest 10 minutes. Slice into 8 pieces with a serrated knife.

7. Serve – Garnish with parsley and serve with mustard or horseradish sauce, if desired.

Tips

• Letting it cool slightly prevents cheese from oozing too much while slicing.

• Swap mozzarella for provolone or Swiss for a flavor twist.

Tender, juicy chicken breasts baked under a rich, cheesy topping that’s golden, bubbly, and full of flavor.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (1.5–2 lbs)

• Salt & freshly ground black pepper (to taste)

• 1 tbsp olive oil (optional, for searing)

For the Creamy Topping

• 1 cup sour cream

• ½ cup mayonnaise

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 1 cup freshly grated Parmesan cheese

Optional Extras

• ½ cup shredded mozzarella or cheddar cheese

• Fresh parsley or chives, for garnish

• Red pepper flakes, for heat

Instructions

1. Preheat Oven – Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If chicken is thick, slice in half horizontally or pound to 1″ thick for even cooking. Pat dry and season with salt & pepper.

2. Optional Sear – Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 min per side until golden. Transfer to prepared baking dish. (Skip this step for a simpler version.)

3. Make the Topping – In a bowl, mix sour cream, mayo, garlic powder, onion powder, smoked paprika, salt, pepper, and Parmesan until smooth.

4. Assemble – Spread creamy mixture generously over each chicken breast. If desired, sprinkle mozzarella or cheddar on top.

5. Bake – Bake uncovered 35–40 min, until chicken reaches 165°F internal temp. For a golden crust, broil 2–3 min at the end—watch closely.

6. Rest & Serve – Let rest 5 min before serving. Garnish with parsley or chives.

Tips

• Moisture Lock – The creamy topping seals in juices, keeping chicken tender.

• Flavor Boost – Fresh Parmesan gives richer flavor, but pre-grated works fine.

• Spicy Kick – Sprinkle red pepper flakes into the topping mix.