The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose from? Well, imagine a world of crispy edged brownies to go around for everyone…a heavenly world, really.

Well, this right here is the scalloped potatoes version of just that. Where EVERYONE gets a crispy edge piece without sacrificing any of the creamy goodness we truly love and crave in scalloped potatoes.

With thinly sliced Yukon gold potatoes (a mandolin will work wonders to achieve this), three types of my favorite cheeses, and a garlicky heavy cream mixture with thyme goodness to soak up those super thin potato slices, this is the only side dish you will ever need.

And you won’t have to fight anyone for a corner piece. All crust, all goodness here for all.

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Sheet Pan Scalloped Potatoes

The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

• 1 cup shredded Gruyere cheese
• 1 cup shredded extra sharp white cheddar cheese
• ⅓ cup freshly grated Pecorino cheese
• 2 cups heavy cream
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste
• 3 pounds Yukon gold potatoes scrubbed and and cut into 1/8-inch thick slices
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
• In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
• Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
• Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
• Serve immediately, garnished with chives, if desired.

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Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

This has been my go-to side dish for weeks now, and they will definitely be making an appearance in our Easter spread. It’s quick, it’s easy, and it’s oh-so-buttery with the lightest honey glaze.

It truly is the most perfect side dish to any meal – to any dinner or any holiday gathering. And it’s not heavy at all. Nope, it’s simply perfection.

You can keep the carrots whole or slice them to your liking. You can also add other fresh herbs, like dill or rosemary. You simply can’t go wrong here. You just can’t.

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Glazed Carrots

Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 2 pounds medium carrots scrubbed
• 1 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons honey
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 ½ tablespoons unsalted butter cubed

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until almost fork tender.
• Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
• Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
• Serve warm.

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Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!

This has quickly become one of my most favorited side dishes this year. It doesn’t require too much work and it involves only a few pantry staples of spices, yet it packs so much flavor. It can also dress up any meal and more – I even throw them into burrito bowls or dice them up real small for veggie taco night.

The best part is that sprinkle of fresh cilantro (parsley is a great sub if you have a bad relationship with cilantro) and freshly squeezed lime juice right on top. That tart goodness combined with the savory-salty flavor just hits differently. Sometimes I’ll even eat them hot off the sheet pan without a main.

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Roasted Sweet Potatoes

Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• 3 pounds small sweet potatoes scrubbed, patted dry, and cut into 2-inch chunks
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper to taste
• ¼ cup fresh cilantro leaves
• 1 lime cut into wedges

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.
• Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro.
• Serve immediately with lime wedges.

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Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

Mashed potatoes are such an essential staple during the holidays. And it’s very important that we make them perfectly (without too much effort).

That’s where I have you covered.

The secret here is using a potato ricer. It helps create lump-free, super smooth and fluffy potatoes every single time without releasing too much starch.

From there, all you need is some good-quality butter, sour cream and half and half (all at room temp). And don’t forget to season liberally with salt and pepper!

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How to Make Perfect Mashed Potatoes

Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Ingredients

• 4 pounds russet potatoes peeled and cut into 1-inch cubes
• 4 cloves garlic
• ½ cup unsalted butter cubed and at room temperature
• 1 cup sour cream at room temperature
• 1 cup half and half at room temperature
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives

Instructions

• Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.
• Stir with a wooden spoon until potatoes are dried out, about 1 minute.
• Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.
• Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.

The post How to Make Perfect Mashed Potatoes appeared first on Damn Delicious.

Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!

I do love a classic Thanksgiving stuffing, but my heart will always remain with this cornbread dressing forever and ever.

I mean, nothing beats a crumbly, made-from-scratch buttermilk cornbread, right? You take that, toast them into cornbread cubes and mix with crumbled sausage, pecans, and all the fresh herbs for the most epic dressing/stuffing situation.

It really is hard to beat that. Especially when serving with a piping hot gravy soaked piece of turkey and a slice of pumpkin pie for dessert.

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Cornbread Stuffing

Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Ingredients

• 1 Buttermilk Cornbread cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound mild ground pork sausage
• 6 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 onion diced
• 3 celery ribs diced
• 1 cup chopped pecan halves toasted
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh sage leaves
• 1 tablespoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper to taste
• 3 cups chicken stock
• 2 large eggs lightly beaten

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
• Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
• Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
• Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
• Serve immediately.

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The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

I promise you – this will be the only pasta salad recipe you will ever need this summer, and all the summers to come.

It’s chockfull of so many fresh veggies along with the easiest homemade dressing.

The best part is that you can prep/dice/chop all your veggies and herbs while you cook and cool your pasta so not a minute goes to waste here.

Let chill and serve when desired, tossing in that fresh arugula right before serving. So so good.

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The Best Pasta Salad

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Ingredients

• 8 ounces fusilli pasta
• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic finely grated
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper to taste
• 1 cup halved grape tomatoes
• 1 cup diced Persian cucumber
• 1 cup diced orange bell pepper
• ½ cup diced hard salami
• ½ cup crumbled feta cheese
• ½ cup sliced red onion
• ⅓ cup torn kalamata olives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 2 cups arugula

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
• Stir in warm pasta; let cool 20 minutes, stirring occasionally.
• Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
• Cover and chill, if desired.
• Stir in arugula. Serve immediately.

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Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Who doesn’t love a good potato salad? Filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And it can even be made 2 days in advance!

Not a soft boiled egg fan? No worries. Hard boiled eggs will also work beautifully here.

And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.

It will do absolute wonders.

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The Best Potato Salad Ever

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Prep Time 4 hours hours 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 servings

Ingredients

• 2 pounds baby red potatoes quartered
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 celery ribs diced
• 3 tablespoons capers chopped
• 3 tablespoons finely chopped fresh parsley leaves
• 3 tablespoons finely chopped fresh dill
• 2 green onions thinly sliced
• 4 soft boiled eggs quartered

Instructions

• Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
• In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
• Serve, topped with eggs.

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The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and the most perfect side dish to any meal!

This has been my go-to side dish for months now. It uses just a few pantry spices – coriander, cumin, paprika, garlic powder, and cayenne pepper – so the prep time is incredibly short here. And the blend of spices is absolutely incredible.

Not to mention the finishing touches of the red onion slices, parsley, mint and freshly squeezed lemon juice.

It is simply perfect, complementing all your favorite mains. I particularly like to pair this with my IP rotisserie chicken for a complete meal, and a glass of wine of course to round it all out.

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Roasted Cauliflower

The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and the most perfect side dish to any meal!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• ¼ cup olive oil
• 2 teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 1 ½ heads cauliflower cut into florets
• ¼ cup thinly sliced red onion
• ¼ cup chopped parsley leaves
• ¼ cup chopped mint leaves
• ½ lemon

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• OLIVE OIL MIXTURE: In a small bowl, combine olive oil, coriander, cumin, paprika, garlic powder, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
• Place cauliflower florets in a single layer onto the prepared baking sheet. Add OLIVE OIL MIXTURE and gently toss to combine.
• Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway. Sprinkle with red onion, parsley and mint.
• Serve immediately with lemon, if desired.

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How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

I know typically during Thanksgiving the turkey or the stuffing tends to be the heroes of the holiday spread. But for me, it’s always always about the candied yams. No question.

It’s the rounds of sweet potato slices baked to tender perfection, coated in the syrupy goodness of warm spices.

The best part? There is absolutely no parboiling here like traditional candied yam recipes. Nope, they’re baked for an hour instead, basted in that heavenly syrup during the last 20 minutes.

When ready to serve, sprinkle with chopped pecans (and rosemary if you want that pop of color). You’ll never want to go back to canned candied yams ever again.

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Candied Yams

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Ingredients

• 1 cup orange juice
• ½ cup dark brown sugar
• ¼ cup unsalted butter
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon finely chopped fresh rosemary
• 3 pounds sweet potatoes peeled and cut into 1/2-inch slices
• ½ cup pecan halves chopped

Instructions

• Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
• Place potatoes into the prepared baking dish; stir in orange juice mixture.
• Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
• Serve immediately, garnished with pecans, if desired.

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The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

I absolutely love mushrooms. LOVE LOVE LOVE.

Cauliflower, though? Eh, it’s not entirely my favorite. But when you mix the two of them with garlicky, buttery goodness, it’s the perfect marriage.

It’s also the perfect accompaniment to any main dish, especially for your vegetarian friends/family members/guests.

Sometimes I’ll make this with the cilantro lime chicken thighs (great pairing, BTW) but my plate will be 10% chicken, 90% GB mushrooms and cauliflower. Balance, folks, balance.

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Garlic Butter Mushrooms and Cauliflower

The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 - 6 servings

Ingredients

• 4 tablespoons unsalted butter divided
• 2 shallots diced
• 12 ounces cremini mushrooms
• 3 cups small to medium cauliflower florets
• Kosher salt and freshly ground black pepper to taste
• 3 cloves garlic minced
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• 3 tablespoons dry white wine
• 3 tablespoons chicken stock

Instructions

• Melt 3 tablespoons butter in a large skillet over medium heat.
• Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
• Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
• Stir in garlic, thyme and parsley until fragrant, about 1 minute.
• Stir in wine and chicken stock, scraping any browned bits from the bottom of the skillet.
• Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
• Serve immediately.

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