Author: Admin

Step into a world of comfort with this Creamy Chicken Rice Casserole, a dish that promises to wrap you in warmth and satisfaction with each bite. This one-dish wonder combines tender chicken, fluffy rice, and a rich, creamy sauce under a blanket of melted cheese, creating a symphony of flavors and textures. Perfect for busy weeknights, cozy family dinners, or when you simply need a comforting meal, this casserole is as nourishing as it is delicious. Let’s embark on creating this easy-to-make, hearty dish that’s sure to become a cherished recipe in your comfort food collection.

Why You’ll Love Creamy Chicken Rice Casserole:

• Hearty and Filling: A complete meal in one dish, packed with protein, carbs, and cheesy goodness.
• Comfort Food Classic: Embraces the essence of home-cooked comfort food with its creamy texture and savory flavors.
• Easy One-Dish Meal: Minimal cleanup required, perfect for those nights when you want a delicious meal without the fuss.
• Versatile: Easily adaptable with different vegetables, proteins, or whatever you have on hand.

Ingredients Notes For Creamy Chicken Rice Casserole:

• Chicken: Use cooked, shredded chicken for convenience. Rotisserie chicken works great and adds extra flavor.
• Rice: Long-grain white rice is ideal for its fluffy texture. Cook the rice in advance to ensure the casserole doesn’t become too mushy.
• Cream of Chicken Soup: Acts as the base for the creamy sauce. You can also use cream of mushroom soup for a different flavor profile.
• Vegetables: Mixed vegetables (frozen or fresh) like carrots, peas, and corn add color, texture, and nutrition.
• Cheese: Shredded cheddar cheese melts beautifully, adding a rich, gooey layer on top. Feel free to mix in other cheeses like mozzarella or Gouda.
• Seasonings: Garlic powder, onion powder, and thyme enhance the savory notes of the casserole.

Recipe Steps:

1. Preheat Oven and Prepare Ingredients: Start by preheating your oven to 375°F (190°C). Have your cooked chicken and rice ready.
2. Mix the Casserole Base: In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, mixed vegetables, and half of the shredded cheese. Season with garlic powder, onion powder, thyme, salt, and pepper.
3. Assemble the Casserole: Transfer the mixture to a greased baking dish. Spread evenly and top with the remaining cheese.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5. Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
• Freeze: Freeze the casserole before or after baking for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Broccoli often gets a bad rap for being bland or boring, but that’s about to change. Imagine tender broccoli florets enveloped in a rich egg mixture, topped with melted mozzarella cheese, and baked to golden perfection. Sounds enticing, doesn’t it? This easy broccoli recipe with mozzarella will tantalize your taste buds and leave you craving for more.

Ingredients

To create this culinary masterpiece, you’ll need:

• 1 broccoli
• Boiling water
• Salt
• Egg mixture:
  • 3 eggs
  • Salt – to taste
  • Ground black pepper – to taste
  • 2 tablespoons of milk
• Other:
  • Olive oil – for wiping the bowl
  • 7 ounces (about 200 g) of mozzarella cheese
  • Oregano – to taste
  • Red smoked paprika – to taste
  • 5 potatoes + boiling water + salt
  • 1 onion
  • 1 red pepper
  • Smoked paprika – to taste

Step-by-Step Instructions

Preparing the Egg Mixture

Before diving into the cooking process, let’s prepare the delectable egg mixture:

1. Beat the Eggs: Crack open three eggs into a bowl.
2. Season to Taste: Add a pinch of salt and ground black pepper to the eggs.
3. Add Milk: Pour in two tablespoons of milk to the egg mixture.
4. Whisk Away: Beat the ingredients together until well-combined. Set aside for later use.

Assembling the Dish

Now, let’s bring together the star ingredients:

1. Cook the Broccoli: Place chopped broccoli florets in a pot of boiling salted water. Cook on low heat for about 10 minutes until tender. Drain and set aside.
2. Grease the Bowl: Take a bowl and lightly grease it with olive oil.
3. Layer the Broccoli: Arrange the cooked broccoli in the greased bowl.
4. Pour the Egg Mixture: Pour the prepared egg mixture over the broccoli, ensuring it coats the florets evenly.
5. Top with Mozzarella: Lay slices of mozzarella cheese over the broccoli.
6. Sprinkle with Flavor: Add a dash of oregano and red smoked paprika for that extra burst of flavor.

Unearthing treasures from the past, we delve into a culinary time capsule – a 100-year-old recipe passed down by Grandma. Brace yourself for a delightful journey as we recreate these timeless stuffed rolls. This isn’t just a recipe; it’s a legacy that has stood the test of time.

Ingredients

Gather Your Goodies:

1. 750 g wheat flour
2. 1 teaspoon of salt
3. 6-7 hard-boiled eggs
4. 1 bunch green onions
5. Vegetable oil (to taste)
6. 200 ml melted butter (equivalent to a cup)
7. 600 ml water

Instructions

1. Crafting the Dough

Start by creating the foundation of these delectable rolls:

• Pour 750 g of sifted wheat flour into a large bowl and add 1 teaspoon of fine salt.
• Gradually introduce 600 ml of water, mixing it in stages. Begin with a wooden spoon, then transition to using your hands.
• Spread a little flour on your work surface and knead until an elastic dough forms.
• Let the dough rest for about ten minutes, covered with transparent film.

2. Roll Call

Divide the dough in two:

• Dust the dough with flour and knead again.
• Shape half into a cylinder, then divide it into 16-18 pieces. Repeat with the other half.
• Crush each piece and coat with melted butter (200 ml), placing them in an ovenproof dish.
• Cover with transparent film and let it rest for an hour.

3. Filling the Gaps

While the dough rests, prepare the savory filling:

• Pour a bit of oil into a pan and finely chop the green onions.
• Cook the onions until soft, then add 6-7 hard-boiled eggs. Season with salt and pepper, mixing well.

4. Roll, Baby, Roll

Back to the dough:

• Widen the buttered dough blocks using your hands.
• Spread a spoonful of the prepared filling on one side.
• Fold the edges of the dough to cover the filling, then roll up each section.

5. The Finale

Transform the rolls into culinary masterpieces:

• Place the stuffed rolls on a baking tray lined with parchment paper.
• Set the oven to a temperature of 200°C and bake for 30-35 minutes until golden brown.

Conclusion

As the aroma of these stuffed rolls wafts through your kitchen, you’ve not just cooked a meal; you’ve created a connection to the past. These centennial delights, ready to be served hot or cold, are a testament to the enduring magic of Grandma’s kitchen.

Ingredients

1 1/2 cups water
2 packets chicken gravy mix
1 1/4 cup Condensed Chicken Soup
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper
3 whole chicken breasts , boneless skinless (about a pound)
1/2 cup sour cream

Instructions

Season chicken breasts with garlic powder, black pepper and salt.
In slow cooker, whisk together the water, gravy packets, condensed chicken soup, garlic powder, salt, paprika and pepper until smooth
Add the chicken breasts to the slow cooker and flip on both sides to coat well.
Cover and cook on low for 4-5 hours.
When done, carefully remove chicken, shred or cut as desired.
Whisk the sour cream into the slow cooker until smooth and serve over chicken.

Ingredients

1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

Note: Dried bread crumbs. We found that 1 slice of dried bread yields ¼ cup of fine dry bread crumbs. To reach the 1 cup mark we needed 4 slices of bread. Fresh bread crumbs. You can make ⅓ cup of bread crumbs from 1 slice of fresh bread. It takes 3 slices of bread to make 1 cup of fresh bread crumbs.

Homemade Old Bay Seasoning (copycat)

3/4 tablespoon salt
1 tablespoon celery seed
2 teaspoons sweet paprika
1 teaspoon ground dry mustard
1 teaspoon ground ginger
5 bay leaves
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/16 teaspoon ground cloves

Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.
For optimal flavor use within 3 months.
Makes about 1/4 cup.

Rediscover the timeless comfort of our “Classic Comfort” Beef Liver and Onions, a traditional dish that brings warmth and nostalgia to the dinner table. Celebrated for its rich flavors and nutritional value, this recipe offers a tender, well-seasoned beef liver complemented by sweet, caramelized onions. Whether you’re a longtime lover of liver or looking to introduce this nutrient-packed ingredient into your meals, this classic preparation promises a satisfying experience with its depth of flavor and hearty satisfaction.

Why You’ll Love “Classic Comfort” Beef Liver and Onions:

• Nutrient-Rich: Beef liver is packed with vitamins and minerals, making it a healthy addition to your diet.
• Flavorful: The combination of savory liver and sweet onions creates a delightful taste profile.
• Quick Preparation: Ready in under 30 minutes, perfect for a nutritious weeknight meal.
• Versatile: Easily adaptable to include additional flavors or serve alongside your favorite sides.

Ingredients Notes For “Classic Comfort” Beef Liver and Onions:

• Beef Liver: Thinly sliced for quick cooking and tenderness. Soak in milk beforehand to mellow the flavor, if desired.
• Onions: Sliced into rings or half-moons and caramelized to bring out their natural sweetness.
• Flour: For dusting the liver, aiding in a slightly crispy exterior while locking in moisture.
• Butter and Oil: Used for frying, providing flavor and helping to achieve a golden-brown sear on the liver and onions.
• Seasonings: Salt, pepper, and a touch of garlic powder or thyme can enhance the liver’s rich taste.

Recipe Steps:

1. Prep the Liver: If soaking the liver in milk, do so for a few hours or overnight in the refrigerator, then pat dry. Dust the liver slices lightly with seasoned flour.
2. Caramelize the Onions: In a skillet, melt butter with a bit of oil over medium heat. Add the onions, cooking until they’re soft, golden, and caramelized. Remove and set aside.
3. Cook the Liver: In the same skillet, add a little more oil if necessary. Cook the liver slices for 2-3 minutes on each side or until browned on the outside but still slightly pink inside. Avoid overcooking to keep the liver tender.
4. Combine and Serve: Return the onions to the skillet with the liver, warming through. Adjust seasoning to taste.
5. Serving Suggestions: Serve the beef liver and onions hot, accompanied by mashed potatoes, rice, or your choice of side for a complete, nourishing meal.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid toughening the liver.
• Freeze: Freezing is not recommended, as the texture of the liver may be adversely affected upon thawing and reheating.

Ingredients

Let’s look at the things you’ll need to make this delicious dinner before we get into the preparation:

The basis of our dish is the adaptable and low-calorie zucchini.

Salt: To improve taste and assist the zucchini to release more moisture.

3–4 tablespoons of oatmeal: A full, nutritious grain that provides fiber and texture.

100g Grated Cheese: Offers that deliciously cheesy element.

Two eggs: The glue that keeps everything together.

To Taste Pepper: Offers a little flavor and spice.

Fresh chives provide a taste and color explosion.

Making the Dish

Having prepared our supplies, let’s go to the detailed instructions for creating this delicious oatmeal and zucchini dish:

Starting with the Zucchini

Grate the zucchini, then put it through a sieve.

Grinate the zucchini and toss in some salt; let for ten minutes or so. The extra liquid from the zucchini will be helped to drain by this.

Squeeze the shredded zucchini well after ten minutes to get rid of the last of the fluid.

Mixing the Ingredients, Step 2

Toss together the grated cheese, eggs, chopped chives, drained zucchini, and pepper in a mixing dish.

Get all the ingredients well mixed. You’ll see the ingredients mixing together to create a tasty, corny combination.

Baking to Perfection, Step 3

Set your oven to 180°C (360°F).

Spoon equally onto a baking dish the zucchini mixture.

The dish should be well cooked inside and golden brown on top after 20 minutes in the preheated oven.

The dish should be out of the oven and shown after 20 minutes. To get the top crisp and wonderfully golden brown, put it back in the oven for a further ten minutes.

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 small cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup carrots, grated
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari

For the Pie Crust:

• 2 cups all-purpose flour
• 1/2 cup cold vegan margarine or coconut oil, cubed
• 1/4 cup cold water
• 1/2 teaspoon salt

Instructions:

For the Filling:

1. Sauté Vegetables:
   • In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.
2. Add Cabbage and Chickpeas:
   • Add shredded cabbage, chickpeas, and grated carrots to the pan. Cook for about 5-7 minutes until the vegetables are slightly softened.
3. Season:
   • Stir in dried thyme, dried oregano, salt, and pepper. Mix well.
4. Add Liquid Ingredients:
   • In a small bowl, mix vegetable broth, tomato paste, and soy sauce. Pour this mixture into the pan with the vegetables. Cook for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.

For the Pie Crust:

1. Prepare Crust:
   • In a large mixing bowl, combine the all-purpose flour and salt. Add cubed vegan margarine or coconut oil. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
2. Add Water:
   • Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pie:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
2. Roll Out Dough:
   • Roll out the pie crust on a floured surface to fit your pie dish.
3. Place Filling:
   • Place the cabbage and chickpea filling into the pie dish.
4. Cover with Crust:
   • Cover the filling with the rolled-out pie crust. Trim any excess dough and crimp the edges to seal.
5. Bake:
   • Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
6. Cool and Serve:
   • Allow the pie to cool for a few minutes before slicing. Serve warm.

This Vegan Cabbage and Chickpea Pie is a delightful and filling dish that’s perfect for a comforting dinner. Enjoy!

Pizza burger pie may very well be the best comfort food recipe you will ever make. A deep dish pizza bread crust holds this ground beef pizza together. It’s warm and cheesy and packed with Italian flavor.

I feel like when I stumble across a recipe that is one of the best things I have ever made, according to my sons, then I MUST share it! Isn’t that what this site is all about?

This pizza burger pie was hard for me to photograph, and I admit the pictures didn’t turn out the best. But the taste! A HUGE home run for MOM! My family LOVED it!

Ingredients

Dough:

2 cans of pizza dough or your favorite pizza dough recipe you will need two dough rolls.
1/2 cup tomato sauce for pizza
For the stuffing
1 pound ground beef
1 teaspoon table salt
1/4 teaspoon black pepper
1 tablespoon chopped onion
1/2 teaspoon dry Italian seasoning
3/4 cup tomato paste
4 oz sliced canned mushrooms optional

Toppings:

2 cup mozzarella cheese
1 cup cheddar cheese
1 sliced tomato
pepperoni to taste
1/2 cooked chopped ham or bacon

Instructions

Heat oven to 375°F
Prepare stuffing and set aside. Make a large hamburger patty (9 inches in diameter and 1 inch high).
Cook the giant patty in a skillet until cooked but juicy but not dry.
Spread one of the pizza cups in a greased 9- or 10-inch pie pan to make a crust. Place the hamburger on the crust, top with the cheddar cheese.
Roll out the second pizza crust and place it on top of the hamburger.
Top with pizza tomato sauce, mozzarella and pepperoni.
Bake for 30 to 35 minutes, or until lightly browned. Sprinkle with bacon. Serve immediately.

Ingredients:

Cabbage (500 g), shredded
2 onions, finely chopped
3 cloves of garlic, minced
3 eggs
4 tablespoons of flour (60 g)
1 teaspoon of salt (8 g)
1 teaspoon of ground red pepper (4 g)
1 teaspoon of black pepper (4 g)
Vegetable oil for frying
For the sauce:
3 tablespoons of yogurt (75 g)
2 sprigs of dill, chopped
1 cucumber, grated
Red powdered pepper, to taste

Directions:

In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix well until all ingredients are evenly distributed.
Heat vegetable oil in a frying pan over medium heat. Once hot, take a spoonful of the cabbage mixture and form it into a small pancake. Gently place it in the hot oil and flatten it slightly with the back of the spoon.
Fry the cabbage fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed.
For the sauce, mix the yogurt, chopped dill, grated cucumber, and red powdered pepper in a small bowl. Stir until well combined.
Serve the hot cabbage fritters with a dollop of the yogurt-dill sauce on top.

Fried chicken is a beloved dish known worldwide for its crispy, golden exterior and juicy, flavorful interior. A staple of Southern cuisine, this classic comfort food has been perfected in kitchens across the globe, each adding its unique twist to the traditional recipe. Perfect for family gatherings, picnics, or a satisfying meal any day of the week, classic fried chicken is a versatile dish that never fails to please. This recipe will guide you through creating the perfect fried chicken with a seasoned flour coating and tips for achieving that irresistible crunch.

Why You’ll Love This Fried Chicken

• Crispy and Flavorful: A well-seasoned crust that’s crispy on the outside and tender and juicy on the inside.
• Comfort Food Classic: A dish that evokes nostalgia and brings comfort with every bite.
• Customizable: Easy to adjust the seasonings in the flour mixture to suit your taste preferences.
• Family Favorite: Loved by both adults and children, making it perfect for any meal occasion.

Ingredients Notes

• Chicken: Use a mix of chicken pieces like breasts, thighs, drumsticks, and wings for variety.
• Buttermilk: Soaking the chicken in buttermilk tenderizes the meat and helps the flour coating stick.
• Flour: The base of the coating, which crisps up during frying.
• Seasonings: A blend of spices such as paprika, garlic powder, salt, and black pepper adds depth to the flavor. Feel free to include other spices like cayenne pepper for heat or dried herbs for additional flavor.
• Oil for Frying: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying.

Recipe Steps

1. Prepare the Chicken: Begin by soaking the chicken pieces in buttermilk for at least an hour (or overnight in the refrigerator) to tenderize the meat.
2. Season the Flour: In a large bowl, mix together flour with paprika, garlic powder, salt, pepper, and any other seasonings you’re using.
3. Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it’s well-coated.
4. Heat the Oil: In a deep fryer or large, heavy pot, heat the oil to 350°F (175°C). Use a thermometer to monitor and maintain the temperature.
5. Fry the Chicken: Fry the chicken in batches, being careful not to overcrowd the pot. Cook until golden brown and cooked through, approximately 15 to 18 minutes, depending on the size of the pieces.
6. Drain and Serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Serve hot or at room temperature.

Storage and Reheating Tips

• Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven preheated to 375°F (190°C) for 10-15 minutes, or until crispy and warmed through. Avoid microwaving, as it can make the crust soggy.

There’s something incredibly satisfying about a meal that combines tender, juicy pork chops with rich, creamy scalloped potatoes. This classic comfort food dish is perfect for family dinners, gatherings, or even a cozy night in. The blend of savory pork chops and the cheesy, velvety texture of scalloped potatoes creates a harmonious dish that’s sure to become a favorite in your household.

Pork Chops with Scalloped Potatoes is a quintessential comfort food dish that brings together savory, juicy pork chops with rich, creamy potatoes. This recipe is perfect for any occasion, offering a hearty and satisfying meal that everyone will love. Give this recipe a try and enjoy the delightful combination of flavors and textures that make it a timeless classic. Happy cooking!!

Let’s dive into the recipe and explore how to make this delightful meal step-by-step.

INGREDIENTS:

For the Pork Chops:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

For the Scalloped Potatoes:

• 4 large russet potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 2 cups shredded cheddar cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• INSTRUCTIONS:

Step 1: Prepare the Pork Chops

1. Season the Pork Chops: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Rub this spice mixture evenly over both sides of the pork chops.
2. Sear the Pork Chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until they are golden brown. They do not need to be fully cooked at this stage, as they will finish cooking in the oven. Remove the pork chops from the skillet and set aside.

Step 2: Prepare the Scalloped Potatoes

3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Make the Cheese Sauce:
   • In the same skillet used for the pork chops, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
   • Stir in the flour and cook for 2-3 minutes, creating a roux. Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
   • Stir in the salt, black pepper, thyme, and paprika. Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
5. Layer the Potatoes and Onions: Grease a 9×13-inch baking dish. Arrange half of the sliced potatoes evenly in the dish, followed by a layer of sliced onions. Pour half of the cheese sauce over the potatoes and onions. Repeat with the remaining potatoes, onions, and cheese sauce.

Step 3: Bake the Dish

6. Add the Pork Chops: Place the seared pork chops on top of the layered potatoes and cheese sauce in the baking dish.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
   • Return to the oven and bake for an additional 15-20 minutes, or until the potatoes are tender and the pork chops are cooked through (internal temperature should reach 145°F or 63°C).
8. Let It Rest: Allow the dish to rest for about 10 minutes before serving. This helps the flavors meld together and makes it easier to serve.

Step 4: Serve and Enjoy

9. Serve: Serve the pork chops alongside the scalloped potatoes, ensuring each serving includes a generous portion of the creamy, cheesy potatoes. Garnish with fresh parsley if desired.

Tips for Success

• Uniform Slices: For even cooking, try to slice the potatoes and onions uniformly. A mandoline slicer can be very helpful for this.
• Cheese Choices: Feel free to experiment with different cheeses. A mix of cheddar and Gruyère or Swiss can add a deeper flavor.
• Resting Time: Allowing the dish to rest after baking ensures the sauce thickens properly and the flavors meld together.