I combined two of my favorite things (potatoes & Boursin) and made this delicious & easy Boursin mashed potatoes recipe. I’m shocked I haven’t thought of combining the two earlier, but I’m so glad I finally did. We all loved these garlicky, buttery potatoes were decadent and delicious, and we all thought they paired well with a juicy steak, steamed artichoke, and simple salad.

Boursin Mashed Potatoes

Ingredients:

• 2 lbs. russet potatoes, peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter, to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• 1 (5.2-oz) package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options: 

• Butter, optional
• Chives, snipped, optional

How to Make Boursin Mashed Potatoes:

Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.

Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.

Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.

Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.

To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

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Boursin Mashed Potatoes

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Colander
• Hand Mixer or Hand Masher

Ingredients

• 2 lbs. russet potatoes peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper to taste
• 1 5.2-oz package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options:

• Butter optional
• Chives snipped, optional

Instructions

• Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes.
• Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.
• Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.
• Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.
• Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.
• To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

See more St. Patrick’s Day Recipes Here

The potatoes are layered on their sides in this easy hasselback potato gratin recipe, to give you both creamy potato and singed edge in every bite. J. Kenji López-Alt’s (Serious Eats) recipe for hasselback potato gratin is fun to make, and makes the tastiest, decadent gratin with great texture & flavor. My whole family devoured these creamy, cheesy potatoes, and we thought they paired well with pork chops, roasted veggies, and some crusty rustic bread.

Hasselback Potato Gratin

Ingredients:

• 1½ oz Gruyère or Comté cheese, finely grated
• 1 oz Parmigiano-Reggiano cheese, finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves, roughly chopped
• 1-2 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 1½ lbs russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

How to Make a Hasselback Potato Gratin

Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.

Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.

To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.

Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.

Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.

Pour the excess cream/cheese mixture evenly over potatoes.

Cover tightly with foil and place in the oven to bake for 30 minutes.

Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.

Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.

Bake until deep golden brown and crisp on top, about 20-30 minutes longer.

Remove from oven, let rest for a few minutes, and serve. Enjoy.

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Hasselback Potato Gratin

Course Sides

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Mandoline Slicer

Ingredients

• 1½ oz Gruyère or Comté cheese finely grated
• 1 oz Parmigiano-Reggiano cheese finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves roughly chopped
• 1-2 cloves garlic minced
• Sea salt and freshly ground black pepper to taste
• 1½ lbs russet potatoes peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

Instructions

• Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.
• Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.
• To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.
• Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.
• Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.
• Pour the excess cream/cheese mixture evenly over potatoes.
• Cover tightly with foil and place in the oven to bake for 30 minutes.
• Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.
• Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.
• Bake until deep golden brown and crisp on top, about 20-30 minutes longer.
• Remove from oven, let rest for a few minutes, and serve. Enjoy.

Potatoes, carrots, onions, cabbage, and smoked sausage tossed in a delicious seasoning blend and roasted on a sheet pan in the oven until tender. This comforting one-pan meal, inspired by one I found on Chelsea’s Messy Apron, was a great way to use up some ingredients I had lurking in the fridge. We all loved the combination of meat and veggies and thought it paired nicely with whole-grain mustard, hot sauce, and a loaded garden salad, which makes this sheet pan meal a winner!

Potato, Sausage, and Cabbage Bake

Seasoning Blend:

• ½ tsp paprika
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 3 tbsp olive oil, divided
• 4 gold potatoes, halved lengthwise, and cut into ½-inch moons
• 1 small yellow onion, chopped
• 1½ cups baby carrots
•  4 smoked sausages or 1 long kielbasa, sliced into ½-inch pieces
•  ½ green cabbage, chopped
• 1 tbsp fresh parsley, chopped
• Juice of one lemon, optional

How to Make a Sheet Pan Potato, Sausage, and Cabbage Bake

Preheat oven to 400 degrees.

Make the seasoning blend by combining the paprika, basil, oregano, thyme, garlic powder, onion powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small dish and mix well.

Season the veggies by scattering the potatoes, onion, and baby carrots on a large, rimmed baking sheet. Drizzle two tablespoons of olive oil over them and season with ¾ of the seasoning blend. Toss to coat the veggies with the oil and seasonings. Spread them out in an even layer.

Roast the vegetables in the oven for 20 minutes.

Remove the tray from the oven, stir the vegetables, and push them to one side of the baking sheet.

Add the sausage and cabbage to the other side of the baking sheet, then drizzle with the remaining olive oil and seasoning blend and mix until well coated.

Combine all the ingredients on the baking sheet, spreading them out evenly in an even layer.

Return to the oven to roast for an additional 15–20 minutes, or until the veggies are roasted to your liking.

For a crispier finish, broil for 1 minute, keeping a close eye to prevent burning.

To serve, remove from the oven and sprinkle with fresh parsley and the juice of a lemon, if desired. Serve with whole-grain mustard and enjoy.

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Potato, Sausage, and Cabbage Bake

Course Main, Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Rimmed Baking Sheet

Ingredients

Seasoning Blend:

• ½ tsp paprika
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 3 tbsp olive oil divided
• 4 gold potatoes halved lengthwise, and cut into ½-inch moons
• 1 small yellow onion chopped
• 1½ cups baby carrots
• 4 smoked sausages or 1 long kielbasa sliced into ½-inch pieces
• ½ green cabbage chopped
• 1 tbsp fresh parsley finely chopped
• Juice of 1 lemon optional

Instructions

• Preheat oven to 400 degrees.
• Make the seasoning blend by combining the paprika, basil, oregano, thyme, garlic powder, onion powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small dish and mix well.
• Season the veggies by scattering the potatoes, onion, and baby carrots on a large, rimmed baking sheet. Drizzle two tablespoons of olive oil over them and season with ¾ of the seasoning blend. Toss to coat the veggies with the oil and seasonings. Spread them out in an even layer.
• Roast the vegetables in the oven for 20 minutes.
• Remove the tray from the oven, stir the vegetables, and push them to one side of the baking sheet.
• Add the sausage and cabbage to the other side of the baking sheet, then drizzle with the remaining olive oil and seasoning blend and mix until well coated.
• Combine all the ingredients on the baking sheet, spreading them out evenly in an even layer.
• Return to the oven to roast for an additional 15–20 minutes, or until the veggies are roasted to your liking.
• For a crispier finish, broil for 1 minute, keeping a close eye to prevent burning.
• To serve, remove from the oven and sprinkle with fresh parsley and the juice of a lemon, if desired. Serve with whole-grain mustard and enjoy.

We’ve been having some cooler, rainy weather, which always has me craving comfort food. I prepared this easy scalloped potatoes with leeks and thyme recipe to pair with a roast chicken, beet and goat cheese salad, and a loaf of crusty bread I was making for dinner. The potatoes were creamy, garlicky, and decadently delicious, and they paired nicely with the rest of the meal.

Scalloped Potatoes with Leeks and Thyme

Ingredients:

• 2 tbsp butter, plus more for the baking dish
• 1 cup leeks, white & light green parts only, finely chopped (if needed, yellow onion may be substituted)
• 2 cloves garlic, thinly sliced
• 1 sprig of thyme, leaves only
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup parmesan cheese, finely grated, plus more for serving
• Sea salt and freshly cracked black pepper, to taste
• 2 lbs yellow/golden potatoes, peeled and sliced thin with a mandolin

How to Make Scalloped Potatoes with Leeks and Thyme

Preheat the oven to 350 degrees. Coat an 8×8-inch baking dish with butter.

Heat the butter in a large skillet over medium-high heat. Add leeks and cook, stirring often, for 3 minutes.

Add garlic and fresh thyme leaves, and continue to cook, stirring for 30 seconds.

Stir in milk, heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.

Bring to a slight boil, then lower the heat to a simmer. Cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.

Add potatoes and stir to coat them with the sauce.

Transfer the mixture to the buttered baking dish, spreading potatoes evenly.

Bake until potatoes are fork-tender, lightly browned, and bubbly, about 1 hour, basting potatoes with sauce halfway through cooking.

Let cool slightly before serving.

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Scalloped Potatoes with Leeks and Thyme

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Dish
• Large skillet

Ingredients

• 2 tbsp butter plus more for the baking dish
• 1 cup leeks white & light green parts only, finely chopped (if needed, yellow onion may be substituted)
• 2 cloves garlic thinly sliced
• 1 sprig of thyme leaves only
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup parmesan cheese finely grated, plus more for serving
• Sea salt and freshly cracked black pepper to taste
• 2 lbs yellow/golden potatoes peeled and sliced thin with a mandolin

Instructions

• Preheat the oven to 350 degrees. Coat an 8x8-inch baking dish with butter.
• Heat the butter in a large skillet over medium-high heat. Add leeks and cook, stirring often, for 3 minutes.
• Add garlic and fresh thyme leaves, and continue to cook, stirring for 30 seconds.
• Stir in milk, heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.
• Bring to a slight boil, then lower the heat to a simmer. Cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
• Add potatoes and stir to coat them with the sauce.
• Transfer the mixture to the buttered baking dish, spreading potatoes evenly.
• Bake, uncovered, until potatoes are fork-tender, lightly browned, and bubbly, about 1 hour, basting potatoes with sauce halfway through cooking.
• Let cool slightly before serving.

This is a clean-out-the-fridge recipe because I had a few asparagus spears, a couple slices of prosciutto, and half a box of Boursin in the fridge that needed to be used up. I toasted the baguette slices and prosciutto in the oven until crispy, and the asparagus until tender. After drizzling the asparagus with fresh lemon juice & zest, I layered the crostini with Boursin cheese, asparagus, and crumbled prosciutto. Simple and so delicious! My daughter and I devoured them in minutes. This easy appetizer would be terrific for Thanksgiving, Christmas, and Easter feasts.

Asparagus Boursin Crostini with Crispy Prosciutto

Ingredients:

• 1 small baguette, sliced
• 7-10 asparagus spears, woody ends removed, and diced
• 2 slices of prosciutto
• 1 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• Juice and zest from ½ lemon
• ¼ cup Garlic and Herb Boursin Cheese, room temperature

Asparagus Boursin Crostini with Crispy Prosciutto

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Prepare the crostini by brushing both sides of each piece of baguette with some olive oil. Place them on one end of the baking sheet.

Prepare the prosciutto by separating the slices and placing them on the other end of the baking sheet.

Prepare the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.

Bake everything by placing it in the oven to bake for 10 minutes.

Flip crostini, prosciutto slices, and asparagus bits over and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.

Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.

Allow the crostini to cool on a wire cooling rack for 10 minutes.

Finish seasoning the asparagus with lemon juice and zest and a bit more sea salt if needed.

Assemble the crostini by slathering some Boursin cheese on each crostini.

Top with some asparagus and finish with a few prosciutto crumbles.

Serve crostini by placing them on a serving tray or plate and serving immediately. Enjoy.

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Asparagus Boursin Crostini with Crispy Prosciutto

Course Appetizer, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Crostini

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Wire Cooling Rack

Ingredients

• 1 small baguette sliced
• 7-10 asparagus spears woody ends removed, and diced
• 2 slices of prosciutto
• 1 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• Juice and zest from ½ lemon
• ¼ cup Garlic and Herb Boursin Cheese room temperature
• Asparagus Boursin Crostini with Crispy Prosciutto

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Prepare the crostini by brushing both sides of each piece of baguette with some olive oil. Place them on one end of the baking sheet.
• Prepare the prosciutto by separating the slices and placing them on the other end of the baking sheet.
• Prepare the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.
• Bake everything by placing it in the oven to bake for 10 minutes.
• Flip crostini, prosciutto slices, and asparagus bits over and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.
• Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.
• Allow the crostini to cool on a wire cooling rack for 10 minutes.
• Finish seasoning the asparagus with lemon juice and zest and a bit more sea salt if needed.
• Assemble the crostini by slathering some Boursin cheese on each crostini.
• Top with some asparagus and finish with a few prosciutto crumbles.
• Serve crostini by placing them on a serving tray or plate and serving immediately. Enjoy.

I had a craving for cheesy smashed broccoli, but only had mini baby yellow potatoes on hand, so I made this cheesy smashed potato bites recipe instead. To save myself from doing a lot of dishes, I roasted the potatoes in the oven until tender, instead of boiling them. This easy baby yellow potato recipe is a terrific finger food for an appetizer, party snack, or side dish. I served these little beauties with sour cream, but they would also be amazing dipped in a poblano cream sauce.

Cheesy Smashed Potato Bites

• ½ lb baby yellow potatoes
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• 1-2 tbsp butter, to taste, melted
• 1 clove of garlic, finely minced
• ½ cup cheddar cheese, finely shredded
• 1 green onion (or a few chives), finely chopped
• Fresh parsley, finely chopped

For Dipping:

• Sour cream, for serving
• Poblano cream sauce

How to Make Cheesy Smashed Potato Bites

Preheat the oven to 400 degrees.

Place the tiny baby potatoes on a small baking sheet. Drizzle with the olive oil and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; toss to coat evenly.

Roast the potatoes in the oven, tossing halfway through roasting time, for 20-25 minutes, or until tender. Remove from the oven and cool for a few minutes.  Side Note: If your potatoes are not the tiny baby ones, they will take longer to roast. 

Using the bottom of a small glass jar, smash each potato until flat.

Add the minced garlic to the melted butter and mix. Brush the garlic butter evenly over each smashed potato. Season each one with sea salt and freshly cracked black pepper.

Add a bit of shredded cheese to each smashed potato.

Place into the oven to bake for 10-15 minutes, or until the cheese is melted and gooey.

Remove from the oven and top with sliced green onions (or chives) and some chopped parsley.

Serve with sour cream or poblano cream sauce. Enjoy.

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Cheesy Smashed Potato Bites

Course Appetizer, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet
• Small glass jar

Ingredients

• ½ lb baby yellow potatoes
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• 1-2 tbsp butter to taste, melted
• 1 clove of garlic finely minced
• ½ cup cheddar cheese finely shredded
• 1 green onion or a few chives, finely chopped
• Fresh parsley finely chopped

For Dipping:

• Sour cream for serving
• Poblano cream sauce

Instructions

• Preheat the oven to 400 degrees.
• Place the tiny baby potatoes on a small baking sheet. Drizzle with the olive oil and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; toss to coat evenly.
• Roast the potatoes in the oven, tossing halfway through roasting time, for 20-25 minutes, or until tender. Remove from the oven and cool for a few minutes.  Side Note: If your potatoes are not the tiny baby ones, they will take longer to roast.
• Using the bottom of a small glass jar, smash each potato until flat.
• Add the minced garlic to the melted butter and mix. Brush the garlic butter evenly over each smashed potato. Season each one with sea salt and freshly cracked black pepper.
• Add a bit of shredded cheese to each smashed potato.
• Place into the oven to bake for 10-15 minutes, or until the cheese is melted and gooey.
• Remove from the oven and top with sliced green onions (or chives) and some chopped parsley.
• Serve with sour cream or poblano cream sauce. Enjoy.

These roasted baby potatoes with shallots are one of our favorite potato side dish recipes and I make them often. They are simple to make and pair well with most beef, pork, and chicken main dishes. I love the crispy outer layer of the potatoes with their creamy and tender centers, and the shallots are roasted until sweet, tender, and caramelized–such a great combination.

Roasted Baby Potatoes with Shallots

Ingredients:

• 1½ lb baby new potatoes or baby red potatoes, larger ones halved
• 4-5 small shallots, peeled, ends trimmed slightly (keeping the root intact) and halved lengthwise
• 2 tbsp olive oil
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 tbsp fresh parsley, chopped

How to Make Roasted Baby Potatoes with Shallots

Preheat the oven to 400 degrees.

Place the potatoes in a large saucepan of cold water, bring to a slight boil, and cook the potatoes until slightly tender, about 10 minutes. Drain and allow them to dry on a towel.

Season the baby potatoes and trimmed shallots, with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.

Spread out evenly on a large baking sheet.

Place into the oven to bake for 20-25 minutes, tossing them halfway through the roasting time.  Side Note: If your shallots are getting too caramelized before the potatoes finish cooking, remove them from the baking sheet and set aside on a serving plate until the potatoes finish roasting. 

Remove from the oven and top with freshly chopped parsley. Serve immediately. Enjoy.

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Roasted Baby Potatoes with Shallots

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• Baking Sheet

Ingredients

• 1½ lb baby new potatoes or baby red potatoes larger ones halved
• 5 small shallots peeled, ends trimmed slightly (keeping the root intact) and halved lengthwise
• 2 tbsp olive oil
• Garlic powder to taste
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp fresh parsley chopped

Instructions

• Place the potatoes in a large saucepan of cold water, bring to a slight boil, and cook the potatoes until slightly tender, about 10 minutes. Drain and allow them to dry on a towel.
• Season the baby potatoes, and trimmed shallots, with the olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.
• Spread out evenly on a large baking sheet.
• Place into the oven to bake for 20-25 minutes, tossing them halfway through the roasting time.  Side Note: If your shallots are getting too caramelized before the potatoes finish cooking, remove them from the baking sheet and set aside on a serving plate until the potatoes finish roasting.
• Remove from the oven and top with freshly chopped parsley. Serve immediately. Enjoy.

I’ve always loved artichoke, jalapeno, and parmesan dip! I normally serve it at room temperature with fresh veggies, crackers, and pita chips. It’s also delicious hot and bubbly, served with crispy crostini for dipping. I made this homemade artichoke, jalapeno, and parmesan dip recipe because my store has been out of it lately, and I have been craving it. This tasty dip was easy to make and tasted spicy, creamy, cheesy, and delicious! I prepared some artichoke, jalapeno, and parmesan toasts and stuffed mushrooms with the leftover dip, and they were tasty!

Artichoke, Jalapeno, and Parmesan Dip

Ingredients:

• 7-oz artichoke hearts, drained, well-dried, and chopped
• 4-oz cream cheese, softened to room temperature
• ½ cup mayonnaise
• ⅓ cup parmesan cheese, freshly grated
• ¼ cup pickled jalapenos, diced
• 1 large clove of garlic, minced
• ½ teaspoon onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make an Artichoke, Jalapeno, and Parmesan Dip

Mix the artichoke hearts, cream cheese, and mayonnaise in a small bowl until well combined.

Add the parmesan cheese, jalapenos, garlic, onion powder, sea salt, and freshly cracked pepper.

Serve at room temperature with fresh vegetables, crackers, pita chips, or crostini. Enjoy.

To Serve Warm:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Pour the artichoke, jalapeno, and parmesan dip into the baking dish and spread evenly.

Place in the oven to bake for 15-20 minutes or until bubbling and gooey. Serve immediately. Enjoy.

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Artichoke, Jalapeno, and Parmesan Dip

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish (if serving hot)

Ingredients

• 7 oz artichoke hearts drained, well-dried, and chopped
• 4 oz cream cheese softened to room temperature
• ½ cup mayonnaise
• ⅓ cup parmesan cheese freshly grated
• ¼ cup pickled jalapenos diced
• 1 large clove of garlic minced
• ½ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Instructions

• Mix the artichoke hearts, cream cheese, and mayonnaise in a small bowl until well combined.
• Add the parmesan cheese, jalapenos, garlic, onion powder, sea salt, and freshly cracked pepper.
• Serve at room temperature with fresh vegetables, crackers, pita chips, or crostini. Enjoy.

To Serve Warm:

• Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
• Pour the artichoke, jalapeno, and parmesan dip into the baking dish and spread evenly.
• Place in the oven to bake for 15-20 minutes or until bubbling and gooey. Serve immediately. Enjoy.

We visited family in Idaho over the holidays, and my sister-in-law made us the best apple crisp recipe from Belle of the Kitchen for dessert. The classic old-fashioned apple crisp was full of cinnamon apples and topped with a decadent oat and brown sugar topping, and it was rich, decadent, and very delicious. I knew my kids would love it, so I made it for them when we returned home, and they enjoyed it warm, served with vanilla ice cream. Thanks for the recipe, Trina!

Apple Crisp

Oat Topping:

• ½ cup flour
• ⅓ cup old-fashioned oats
• ⅔ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter, melted

Apple Filling:

• 5½-6 cups Honeycrisp apples, sliced into same-sized pieces (about 5 large apples)
• ½ cup granulated white sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

How to Make an Apple Crisp

Preheat the oven to 350 degrees. Grease a deep baking dish with butter.

Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.

Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl. Mix until the apples are evenly coated.

Pour the cinnamon apples into the prepared baking dish.

Sprinkle the oat topping evenly over the apples.

Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.

Remove the baking dish from the oven and allow the apple crisp to cool slightly before serving.

Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!

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Apple Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Belle of the Kitchen

Equipment

• Large Deep Baking Dish

Ingredients

Oat Topping:

• ½ cup flour
• ⅓ cup old-fashioned oats
• ⅔ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter melted

Apple Filling:

• 5½-6 cups Honeycrisp apples sliced into same-sized pieces (about 5 large apples)
• ½ cup granulated white sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Grease a deep baking dish with butter.
• Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.
• Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl and mix until the apples are evenly coated.
• Pour the cinnamon apples into the prepared baking dish. Sprinkle the oat topping evenly over the top of the apples.
• Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.
• Remove the baking dish from the oven and allow the apple crisp to cool slightly before serving.
• Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!