I feel a little weird doing a post like this because I’m not sure I have a WHOLE lot to teach people, but I did want a way to reflect on my 20s. After having some friends share some fun stories with me, I figured […]
HI THERE! Y’all remember how I’ve been writing down my intentions this month? I have not done well this month. I’ve been traveling a good bit, which is fun, but it is kind of hard to stay on track. The one thing I’m probably the most disappointed in is my blogging consistency. I really do want to build this blog and brand and I want to bring y’all valuable content. Trying to find the balance is hard, but hearing from y’all helps a ton.
I’ve heard a few requests for Easter recipes and I’ve had this one in my back pocket for you for a few weeks! If you’ve followed me for a while, you may have heard me talk about the Adams’ family cheesy potato recipe that is at every family gathering and is SO delicious. I made a “healthy” version of that for Thanksgiving that included cauliflower – I found this delicious but got so much crap for it! So now I made a “fancy” version of it – no cauliflower included.
Nothing wrong with the basic cheesy potatoes (again, I truly adore them and have it for every meal after as leftovers – I especially love to crisp it up with eggs and bacon for breakfast), but if you want to try some new flavors, I think you should try this out. It’s a perfect Easter side dish, and while there are a few steps, it’s really not all that hard!
While you make this, I’ll be having the classic up in Cincinnati with my in laws! 🙂
2 russet potatoes, peeled & thinly sliced
2 sweet potatoes, peeled & thinly sliced
1-1/2 panko bread crumbs
1 1/2 tbsp butter
1 1/2 tbsp flour
8 oz shredded gruyere cheese
1 cup heavy cream
2 cups vegetable broth
1/2 tbsp thyme
1/2 tbsp rosemary
Pepper to taste
Preheat oven to 375 degrees. Add butter and flour to a heavy pot, stirring constantly until it starts to get a golden brown. Then add gruyere, heavy cream and stir to combine. Add vegetable broth to thin out to desired consistency (you want it pretty runny). Add thyme, rosemary, and pepper to taste. Pour a thin layer of cheese sauce into the bottom of a baking dish. Layer potatoes (I did one row russet, one row sweet potatoes – just to make it pretty) then bread crumbs. Add more cheese sauce, then potatoes, then bread crumbs. Continue layers until dish is full or ingredients are gone! Bake 30-45 minutes until cheese is bubbly and top is slightly browned. Dig in!
Hello blog world! If you follow @graceful_cooking on Instagram, chances are high you have seen an “unboxing” from one of my Thrive Market orders. I get questions almost every time about what Thrive is, what I order, and why. So let’s start with “what is […]
Forgive any errors in this post because I’m writing it through tears as I catch up on This Is Us…..Y’ALL MY WORD IT IS TOO MUCH!
Let me tell you what I’ve learned in my BRIEF time as a self proclaimed food blogger. You can slave alllll dang day in the kitchen to produce the most delicious sounding and looking and tasting recipe you could ever dream of, but all people are gonna ask you for are the recipes for the random concoctions you make when you are borderline running out of food. But ya know what? That’s what I love about you people. You like the easy stuff, and you seem to be trusting me to give it to you.
And so we have……an actual recipe for a thrown together chicken salad. Because you asked. SO keep asking for stuff – I’m a sucker so I’ll do it.
Hi there!! As some may know, I have recently become a Whole30 Certified Coach. Which means, I know the rules vs recommendations of Whole30 very, very well. In a nutshell, rules are in fact, rules. They are rules you must follow in order to do […]
Helloooooo everyone! My sister pointed out how very absent I have been from here and for that I sincerely apologize. As it turns out it’s very hard to plan and create content while also working what I would describe as a pretty stressful job from 8-5 everyday. HOWEVER, I will make no excuses and only tell you that I am working on it. Ok so I actually have a couple exciting pieces of news to report and one delicious recipe for you.