Hasselback Potato Gratin - Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other. Not only does it make for an impressive presentation but the edges get nice and crispy while the insides stay soft and buttery. The “hasselback” in this gratin refers to a method of cooking potatoes where they’re thinly sliced but not cut all the way through so that the potato resembles a fan. They bake up with crispy edges and soft, creamy middle.
Green bean casserole in the slow cooker
Twice Baked Potatoes Casserole with Cream Cheese, Bacon, and Garlic -- Thanksgiving side dish!!
Cauliflower Crust Calzone. I love cauliflower!
Baked Sweet Potato Fries Recipe
Cheesy Zucchini Rice: 1 Tbs olive oil *1 cup long-grain white rice *2 cups vegetable broth *2 Tbs butter *1 medium or 2 small zucchini, grated (I used the medium size holes of my cheese grater) *1 cup shredded cheddar cheese (I used Colby Jack) *1/2 tsp garlic powder *salt and pepper, to taste *few splashes of milk, as needed
Panera Mac & Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... Panera's secret? 2 cup pasta, 2 cup milk, 1 cup cheese
Yum! Spaghetti squash noodle bowl + lime peanut sauce.
Summer veggie party in a pan, woohoo! Zucchini and Squash Au Gratin via The Rebel Foodie #lowcarb
Looks fantastic, loaded with veggies!! Stuffed Zucchini via Lady Behind The Curtain
Cherry Tomato, Mozzarella, and Zucchini Pie