Sugar cookie recipe

Sugar cookie recipe

My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!

I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe . Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel unsure and awkward when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance.

I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.

Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. Or vanilla, etc.) it really can taste good so don’t be afraid to try it, if you flavor it correctly lemon and almond. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.

Small Batch Royal Icing Recipe

Yield: 2 cups frosting

Prep Time: 10 minutes

Total Time: 10 minutes

This icing dries very stiff and can be used for gingerbread houses and decorated cookies.

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Stuffed shells

Stuffed shells

Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh garlic and herbs flavors. The whole dish will take about 45 minutes to prepare but the shells can also be stuffed ahead of time.

I always recommend to prepare your own Marinara Sauce and it can easily be made ahead of time. Make an extra batch of the sauce to have enough for some Homemade Lasagna as well.

STUFFED SHELLS

So much comfort in one easy pasta dish. Jumbo pasta shells are stuffed with a delicious three cheese mixture of ricotta cheese, shredded whole milk Mozzarella cheese, and fresh grated Parmesan cheese. To give the filling some extra flavor, I love to add some fresh herbs like basil and parsley. Don’t forget a dash of oregano and some fresh garlic.

These tasty ricotta stuffed shells are baked in some amazing homemade marinara sauce. You can always make the sauce ahead of time and keep it in the fridge, in an air-tight jar, if you don’t have time to make your own sauce. Or, you can use your favorite store-bought sauce to make it super simple.

Of course, the cheesier the dish the better, so save some Mozzarella sauce to sprinkle on top of the stuffed shells before baking. Add a sprinkle of oregano over the top as well and bake until bubbly and hot.

It’s pure, comforting joy in less than an hour!

HOW TO MAKE STUFFED SHELLS

There are four basic steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them.

Preheat the oven to 350° and lightly grease a 913 baking dish.

Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once set, strain and cooked aside to cool down enough to be handled.

TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.

While pasta is cooking, mix the filling. Combine ricotta herbs, cheese, garlic and egg Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout.

Spread about 3 cups of marinara sauce over the bottom of the 913 baking spread and dish it evenly.

Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.

TIP: So place shells in the pan seam up, I don’t like to place shells seam down because the filling often leaks out of the shells.

Sprinkle some Mozzarella cheese, oregano, and parsley over each shell and bake for about 20-25 minutes.

Leftover shells should be covered air-tight and refrigerated. Cooked stuffed shells will last 3-5 days in the refrigerator.

CAN STUFFED SHELLS BE MADE AHEAD?

Absolutely! Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate for a day or so.

I wouldn’t recommend making stuffed shells any more than a day ahead.

When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.

HOW TO FREEZE STUFFED SHELLS

You have several options for freezing stuffed shells. It can be frozen with or without sauce. You can bake it straight from the freezer or let it slow-thaw for several hours first.

TIP: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.

Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an aluminum baking dish and let shells freeze for about 2 hours. Once shells are frozen, you can transfer them into a large freezer zip-lock bag or a freezer container with a lid.

When ready to bake, nestle frozen shells in marinara sauce in a baking dish and sprinkle Mozzarella herbs and cheese on top. Cover with a sheet of aluminum foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes.

To freeze stuffed shells with sauce is even easier. Use aluminum foil baking dish to prepare the shells.

Prepare stuffed shells according to the recipe up to the step of baking. Instead of baking it, wrap it tight and freeze. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.

Label and place in the freezer. Stuffed shells can be frozen for 3-5 months.

To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours.

If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.

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Stuffed mushrooms

Stuffed mushrooms

Ingredients

Directions

Test Kitchen Tips

  • When you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It’s a good spread on baguette slices and crackers.
  • Learn how to prep and clean mushrooms for stuffing here.

    For as far back as I remember, stuffed mushrooms have always been a favorite in my family. As my mother did, I use crab meat instead of sausage. Believe it or not, the imitation crab legs also work well in this recipe. Using canned crab meat still tastes great but, make sure you drain it very well. I’ve served this to guests ascasseroles and appetizers, etc.. None had any idea they weren’t eating the real thing, before I admitted I used canned or imitation crab. All were wildly asked and surprised for the recipe. I usually give them the recipe and include your e-site address. If you’d like a few of my favorites, please just ask. Thank you for ToH, and all of the work that goes into creating a magazine, on-line presence, fab recipes, and more. Unfortunately, now that I’m attempting to live on disability, I’ve had to cut out every “extra” and that included my subscription for the Taste of Home magazine. You’ve got such a great selection of tips and recipes that I really miss receiving themagazine and cookbooks, etc. I miss them much because I read cookbooks like novels. ToH was always my very favorite and I wish I could still afford a subscription. I know you’ll keep up the great work. Please have a beautiful and safe day. I hope everyone you speak with is in a really good mood! ! Kim

    Hi Debbie, I grew up as a young girl in Eagle. Just saying Hi and thank you for reminding me of this recipe. One of my favorites is pickled beets and the eggs put it over the top!

    Had some big mushrooms that were perfect for stuffing so I made these yummy stuffed mushrooms. They were tender and the filling taste great. I used hot sausage for extra flavor.

    These are amazingly delicious! Served them at a Christmas Party last night and everyone raved! Before baking I top them with a mixture of panko, butter

    For Debra, yes, that’s what I do, waste nothing, even though i follow the directions! My crew needs a bit more spice so I added much more garlic and crushed red peppers and a pinch of cayenne. For those of you that love adventure, try a red wine, a good cab sav works wonders.

    Got a question. don’t you chop up the stems and cook them with the sausage? Thank you.

    I made these last week and loved them. I love mushrooms anyway, but always wanted to make these. I used hot italian sausage and italian seasoning and omitted the cream cheese and bread crumbs to eliminate some calories. Before adding the topped and stuffing with parmesan cheese and then baked another few minutes until heated, Brushed the mushrooms with butter and baked about 10 minutes. I picked them up and drained any juice remaining in the mushroom and plated before serving. The mushrooms were very moist and tasty!

    They were good but maybe missing something and I just put my finger on what. If I do decide to make these again I will try adding some white wine like others have suggested.

    Definitely won’t make these again. There are so many better stuffed mushroom recipes out there. They were very dry and not very flavorful.

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    Split pea soup

    Split pea soup

    Published: March 30, 2018 | Last updated: July 31, 2019 | by Amanda Biddle 84 Comments

    Split Pea Soup with Ham is a hearty and comforting soup that’s perfect for making with leftover ham (and a ham bone) from a holiday dinner. No leftover ham? No worries! Substitute ham hocks instead.

    I have to confess: I approached the photo shoot for this post with some trepidation. Split Pea Soup with Ham is one of my favorite dishes to make after a holiday ham dinner. It also has something of a reputation for not being all that photogenic.

    I don’t know if it’s the particular shade of green (split pea soup is much less vibrantly colored than fresh pea soup) or the pureed-but-not-really texture, but split pea is known as a bit of an ugly duckling in the world of soups. Because Split Pea and Ham Soup can be so delicious,

    It’s a shame. Simmered until thick with a meaty ham bone or ham hocks and aromatics, this is a comforting bowl that’s a little bit smoky, a little bit sweet, and completely satisfying.

    (And, luckily, from a food styling point of view, bright bowls, fresh herbs, cracked pepper, and toasted, buttery croutons work wonders on the eyes! )

    What are Split Peas?

    Split peas are field peas that arepeeled and dried, and split in half for cooking. They come in both yellow and green varieties. Yellow split peas tend to be the mildest in flavor, and green split peas, sweeter. You’ll often see yellow split peas used in curries. They should be rinsed and sorted to remove any stones that might have gotten mixed into the bag, though

    Like the lentils in my French Lentil Soup, split peas do not need to be soaked prior to cooking. Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to break out the immersion blender).

    Split peas also have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several minerals and vitamins, including Vitamins A, B, and magnesium.

    Making Split Pea Soup with Ham

    I make this recipe whenever I have a leftover ham bone in the fridge, usually after Easter. The bone, and the meat attached to it, give the soup a nice depth of flavor as it simmers, with a subtle smoky flavor.

    In addition to the ham bone, like to add some diced ham to the pot during the last 15 minutes of cooking for an even heartier texture.

    If you want to make this recipe without holiday leftovers, you can also substitute ham hocks. This cut comes from the bottom of the leg, near the ankle, and lends great flavor to braises and slowly-simmered soups. When the soup is ready, just remove the meat from the bones and shred it into the soup.

    Given the mild flavor of split peas in general, soup made with them can be a little muted. The ham bone or hocks do a lot to rectify that, but aromatics, fresh herbs, and well-flavored stock are equally essential.

    I start this soup with plenty ofonions and carrots, and celery softened in butter and simmer it all with thyme leaves, dried bay leaves, and chicken stock.

    Taste your ham before starting the recipe and adjust the salt quantity as needed. The listed quantity is what I use for the ingredients available to me, but the saltiness of ham can vary. If your ham is very salty, go light on the kosher salt when sauting the veggies and add additional after simmering the soup, to taste.

    The split peas will cook down over the course of about an hour. I don’t puree the soup further, since I like it to have a bit of texture.

    After the split peas are fully cooked, the thickness of the soup is entirely adjustable to your personal preferences. If you find that it’s too thick after an hour, just add in some extra stock. For a very thick soup, simmer longer. Remember that this split pea soup with ham will continue to thicken as it stands. I always find room for a few of my Buttery Garlic Croutons on top, even though

    Serving and Storing Split Pea Soup

    Split Pea Soup with Ham is very filling on its own. The crisp croutons are a great contrast to the creamy soup and bring even more flavor to the bowl. They’re a “must”!

    I also like to top the soup with a few extra thyme leaves, and freshly-cracked black pepper for a pop of spice and freshness.

    You can make this split pea soup recipe in store and advance it, tightly covered, in the refrigerator for 3 days. You may need to thin the texture with a bit of chicken stock when you reheat it. The soup also freezes well for 2-3 months.

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    Spanish rice recipe

    Spanish rice

    Ingredients

    Directions

    In all fairness. depending on the device you use to view. some ingredients are off the screen when selecting Read Recipe button. the ingredients after an ad.

    This is a good recipe but there isn’t a lot of pizzazz in it either. I used ground turkey rather than ground beef. It turned out pretty good but it wasn’t great. The next time I make it, I will substitute a can of Rotel diced tomatoes and green chilies for the standard diced tomatoes. I think this would be good with some diced up chicken instead of the ground beef too..

    Luther41 2 and 2/3 cups cooked rice seems very reasonable for this recipe.

    Tr y reading the last ingredient in the recipe. It says 2 2/3 cups of rice.

    How much rice is added?

    I’d love to try this recipe. How much rice? I dont see it listed. Pre cooked? O

    I made this a tad different as I had NO tomato sauce so I just threw in a can of Rotel Chili Fixin’s[LOVE that stuff] and I swear that I never had it so good! ! My neighbor came by to being me something

    Our family really enjoyed this recipe as written! But, next time I’m going to substitute a 10 oz. can of diced tomatoes with green chilies with 1/2 cup of V8 juice for the canned tomatoes just for a bit of additional flavor. And, because my family loves bacon, I might follow the suggestion of several other reviewers & add 1/2 lb. of fried bacon in addition to the hamburger. I remember my mom making Spanish rice that way, too. A couple of family members topped their servings with crushed tortilla chips, too. We didn’t have any in the house, even though i’d have tried Fritos. The basic recipe is so easy for each person to adapt to their tastes. For me, that’s makes it even more of a “keeper”! It will be fun to come up with many different variations.

    I just loved this recipe – I made it just as it was written and loved it. East to add more spices if you wish but I wouldn’t change a thing (maybe a bit of cayenne). This will definitely be a new favorite!

    We really liked this recipe. I have all the ingredients on hand and it was a quick, nutritious meal. I will definitely make this meal again! ! (I would probably add a bit more salt, though.)

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    Slow cooker recipes

    Crockpot recipes

    Our beginner’s guide to using a slow cooker shows you how to get the most out of this essential kitchen kit, plus gives you ideas for slow cooker recipes too.

    Points to remember:

    Check out some more slow cooker recipes:

    questions, tips and Comments

    Recipes using this technique

    Related glossary terms

    Skills & know how

    As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about nutrition and health, we’ve a wealth of foodie know how for you to explore.

    About BBC Good Food

    We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.

    Our recipes

    All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

    Tell us what you think…

    Love the new look or think we’ve missed the mark? We want to hear your thoughts – bad and good – to make sure we make the new website as useful as possible.

    Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

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    See your favourite chefs on Sky Channel 133, BT 313 and find their recipes at goodfoodchannel.co.uk

    Join the BBC Good Food community by following us on Instagram, Google, Facebook, Twitter and Pinterest Plus.

    This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

    © Immediate Media Company Limited, 2019

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    Sloppy joes

    Sloppy joes

    The VERY BEST Homemade Sloppy Joes is a sloppy joe recipe that’s not only delicious but quick & easy to make using real ingredients instead of a store-bought can of sauce. 100s of reviews agree!

    There aren’t many dinners that you can get on the table faster than whipping up a Sloppy Joes. And while the store-bought sauce that rhymes with San-wich might make this meal even quicker, it’s got some less-than-ideal ingredients. After all, I tend to avoid high fructose corn syrup in my sweets, much less my dinner.

    So what’s a Sloppy Joe-lovin’ family to do? Why, put together your own quick and easy, all-natural sauce, of course! It only takes a couple of minutes, it tastes soooo much better (in fact, you get to control how sweet and/or salty you want it), and you don’t have to worry about any unnecessary additives.

    How to Make Sloppy Joes

    I shared my Slow Cooker Chicken Sloppy Joes awhile back, which feature this same sauce, but sometimes you don’t have the forethought (or time) to toss something into the crock pot first thing in the morning.

    So if you still want an effortless, family-pleasing meal come 5 o’clock, make this tried-and-true Homemade Sloppy Joe recipe! Simply brown some ground beef (or turkey), stir together a simple sauce, and then combine the two. Allow the mixture to simmer on the stove for a few minutes and then slap it on some buns. Easy peasy!

    There’s really not much more to say about this recipe, folks. Adults love it, too, though kids adore it. It’s so simple but oh-so-good. A side salad, some baked beans, and — of course — some thickly-sliced pickles on top of your Sloppy Joes, and…dinner is served!

    Homemade Sloppy JoesTips and Tricks, & Equipment

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    Shrimp recipes

    Shrimp recipes

    Ingredients

    Directions

    It is hard to believe that there are some that do not like it, you can add your own flavorings, we put some soy sauce on it before we ate it, it was wonderful, cannot wait to eat more of it.

    I liked this, but it didn’t have the fried rice flavor I was looking for, so I added a mixture of soy water and sauce to it. Really like that addition it bumped up the flavor. I liked that it used a bag of mixed veggies, that was perfect in it.

    Really? It’s a dead dish. Where’s the flavor, the pizzazz, the tasre?

    I was so hoping this was going to be a good recipe, however, I was greatly disappointed. It was extremely bland, which I should have expected since there was no seasoning other than salt and pepper. The only thing that gave this some flavor was the bacon. Will not make this recipe again.

    AMAZING FLAVOR. So, quick to make. I did pre-prep cooking the bacon and rice. And precooked it, i used chicken instead of shrimp only because that was what I had on hand. Whole family loved it. I can hardly wait to try it with the shrimp. It is definitely going on my favorites list! !

    We had a school get-together representing different countries around the world. Our country was China so I fixed this fried rice and it went so fast. It was so good! ! I’ll be fixing this again! !

    This recipe was easy! It’s one of our favorite meals! We decided to omit the bacon and add just a touch of soy sauce to the mixture. It is also great topped with some chopped green onions

    I really liked this. I used the California blend vegetables. I don’t like shelling the shrimp, so I thought next time I might buy the already cooked shrimp. I buy the shrimp in the freezer section and divide up what I need for individual meals. If you have a family to feed this would not work. But because it is just me and my husband it is the easiest way.

    Can this be made with frozen shrimp? I haven’t made this yet, but I needed to rate it in order to submit a question. I’ll pre-cook and use brown rice, and I’ll also add one finely minced clove of garlic. I’ll also sprinkle some fresh & finely chopped chives over the completed dish. So, can I make this with frozen shrimp? It’s really very good, although

    I thought this would be too bland! I paired it with store-bought spring rolls for a fast dinner.

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    Scalloped potatoes recipe

    Scalloped potato recipes

    My favorite recipe for garlicky, creamy and cheesy crazy-delicious scalloped potatoes.

    Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend?

    Well, good news: 1) you’re not alone and 2) I’ve gotcha covered!

    We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. If you’re feeling those brunch vibes, there’s everything from my favorite 1-hour cinnamon rolls, to the world’s best sour cream coffee cake, to a classic breakfast casserole, to nearly every way to prepare eggs, to mimosas and more. If you’re going more of the Easter dinner route, our family’s favorite salad, classic deviled eggs, these perfectly roasted Brussels sprouts, an easy fruit salad, these quick 1-hour soft and buttery dinner rolls might be calling your name, or. Of course, carrot cake (or this vegan, gluten-free carrot cake) is also a must around here every Easter.

    But the other non-negotiable for me each —, Christmas, Thanksgiving and Easter let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food?

    Specifically, these scalloped potatoes. In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So, today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. I can vouch — they won’t let you down, as someone who has made these dozens and dozens of times.

    Scalloped Potatoes Recipe | 1-Minute V >

    Scalloped Potatoes Ingredients:

    The ingredients to make this classic scalloped potatoes recipe are pretty simple. You’ll need:

    How To Make Scalloped Potatoes:

    To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop. Since we’re using milk instead of cream, it’s important not to let the sauce boil. Just let it get warm enough that it barely comes to a simmer so that it can thicken. (Otherwise the sauce will “break” and become watery when baked.) Then remove it from the heat until it’s ready to be used.

    Meanwhile, as your sauce cooks, slice up all of those potatoes. The thinner they are, the quicker they will cook. So, i usually slice mine about 1/4-inch thick.

    Once your potatoes and sauce are ready to go, it’s time to layer everything up! I usually go in the following order:

    1. Half of the potatoes
    2. Half of the sauce (including the onions that I strain out and add with a slotted spoon)
    3. Half of the shredded cheese
    4. Parmesan
    5. Half of the potatoes
    6. Half of the sauce
    7. Half of the shredded cheese

    Once everything is ready to go, cover the pan lightly with aluminum foil. Then bake for 30-35 minutes. Alternatively, until the sauce is nice and bubbly around the edges. Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through. (If the cheese starts to get too brown on top, just lightly cover the top with a sheet of foil again until the potatoes are ready to go.)

    Then remove, sprinkle with some extra thyme and black pepper, and serve!

    I mean, just look at that cheesy, creamy, golden crust.

    How To Make-Ahead Scalloped Potatoes:

    Over the years, I’ve had lots of you ask if you can prep this scalloped potatoes recipe in advance, and the answer is yes ! Just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. Then bake covered (with foil) at 350° for 30 minutes, or until warmed through.

    Can you freeze this recipe? Unfortunately, I don’t recommend it. Neither the potatoes nor cream sauce freeze well.

    Can I make this recipe gluten-free? Sure thing! Just use all certified-GF ingredients. And instead of flour, you can either use gluten-free all-purpose flour. Or, you can nix the flour and whisk 3 tablespoons of cornstarch into the cold milk before adding it to the sauce.

    Can you add other seasonings? Absolutely! Again, I just seasoned this classic recipe with garlic and thyme. But feel free to stir your favorite seasoning mixes into the sauce or sprinkle on your favorite herbs.

    Can you substitute other kinds of potatoes? Sure thing. I’ve made this before with Russets and red potatoes, and also enjoy occasionally using a mix of Yukon golds and sweet potatoes. But for the classic recipe, Yukon golds are my favorites.

    More Potato Recipes:

    If you love this recipe, be sure to check out some of my other potato faves including:

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    Scallop recipes

    Scallop recipes

    Juicy scallops are the ultimate seafood treat, so let BBC Good Food take you through the most delicious ways to serve this delicious shellfish

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    Skills & know how

    As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to information and facts about nutrition and health, we’ve a wealth of foodie know how for you to explore.

    About BBC Good Food

    We are the UK’s number one food brand. Whether you’re looking for healthy guides and recipes, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.

    Our recipes

    All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

    Tell us what you think…

    Love the new look or think we’ve missed the mark? We want to hear your thoughts – bad and good – to make sure we make the new website as useful as possible.

    Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

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    See your favourite chefs on Sky Channel 133, BT 313 and find their recipes at goodfoodchannel.co.uk

    Join the BBC Good Food community by following us on Instagram, Facebook, Pinterest, Google and Twitter Plus.

    This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

    © Immediate Media Company Limited, 2019

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