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Mac and Cheese with Brie

This mac and cheese with brie takes classic mac to the next level! With the earthiness of the brie and sharpness from the other cheeses, this is the best mac and cheese recipe ever! If you're wanting the perfect mac to elevate a dinner or wow your friends & family, this is it!

Extra large casserole dish filled with brie mac and cheese with a spoon in the dish

You all... this mac ... is ... luxurious! It has a creamy brie cheese sauce with a twenty ounce wheel of brie cheese! Yes, you heard that right, twenty ounces. After testing this mac and cheese recipe multiple times, I discovered the more brie the better!

Brie is such a melty cheese! When it melts, it gets so luscious and creamy. In combination with sharp white cheddar cheese and buttery havarti, the perfect cheese sauce was born. The creamy cheese sauce has such a perfect balance of flavor and it is the creamiest sauce ever!

This is a baked mac and cheese recipe! I love to bake mac after combining the pasta with the creamy sauce because it makes the the top of the mac all golden and delicious. The best part is the burnt edges of cheese! It also has a crunchy topping of panko breadcrumbs to compliment the cheesy pasta.

If you can't tell by my above rant, I am clearly obsessed with this mac and cheese with brie and all I can say is, you need to make it!

For more cheesy recipes, try spinach and pumpkin lasagna, loaded pierogi with sour cream dough, and soft pretzels with beer cheese.

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ingredients 🧾

A collage of ingredients for brie mac and cheese labeled with pink and white labels

Pasta: You will need 16 ounces of pasta noodles for this mac and cheese recipe. I like to use rigatoni, but you can use whatever pasta noodle is your favorite!

Butter: 4 tablespoons of unsalted butter is needed for the mac and cheese. Be sure to use a high quality butter. My favorite is Kerrygold.

Flour: You will need 3 tablespoons of all purpose flour for the roux in this creamy brie mac.

Heavy cream: The base of the cheese sauce is heavy cream. You will need 2 cups of heavy cream.

Evaporated milk: Evaporated milk adds body to the mac and cheese without making it too heavy. The heavy cream already adds the creamy thick texture so the evaporated milk lightens it up a bit.

Cheese: So this creamy mac has a blend of white sharp cheddar cheese, havarti cheese, and brie. For the hard cheeses, they both need to be purchased as a block and shredded by hand for optimal creaminess. The pre shredded cheese is covered in preservatives and does not fully melt. The brie wheel needs to have the brie rind removed before adding to the sauce for it to melt best. I like to get my cheeses for this recipe from Costco. Costco has bulk high quality cheese that is affordably priced. In this recipe, the sauce calls for 20 ounces of brie which is the large size brie wheel at Costco. If purchasing at another grocery store, you may have to purchase 2-3 wheels to get 20 ounces. You can also buy it in bulk and store the extra. Check out my other post to learn how long does brie last.

You can use excess bulk cheese for other cheesy recipes like, air fryer brie bites, cast iron spinach artichoke dip, and french onion fries.

Garlic: Just one clove of garlic adds a lot of flavor to this mac!

Salt: You will need 1 teaspoon of sea salt for the sauce, however I highly recommend tasting the sauce before adding it to the pasta so it can be seasoned to your palette.

Pepper: This mac and cheese actually calls for white pepper instead of black pepper. White pepper has bold grassy flavor that compliments the earthiness of the brie cheese.

Breadcrumbs: For that extra crunch on top of the baked brie mac and cheese, you will need Panko bread crumbs. These breadcrumbs are bigger than standard breadcrumbs that give that extra crispness when baked. You will need just ⅓ cup.

Find the full ingredient measurements and instructions in the recipe card below!

Creamy brie cheese sauce in a sauce pan for brie mac and cheese

variations & substitutions 📖

Use whatever pasta noodle is calling your name! You can use shell pasta, elbow pasta, penne pasta, or my favorite rigatoni! Just adjust the cooking time to the package instructions.

Sprinkle some parmesan cheese on top for good measure. Too much cheese does not exist, especially for this creamy brie mac and cheese. If you have some fresh parmesan cheese on hand, grate some of it on top before baking for an extra sharp cheesy top.

tips & tricks 👩🏻‍🍳

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy dip, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Remove the rind from the brie. The rind of brie is edible but for this mac and cheese recipe the rind makes the mac and cheese not as creamy and luscious. The rind is still delicious and you can eat it, just remove it from the brie before adding the brie into the sauce! You can even save it and use it in my broccoli and brie soup.

Salt your water when boiling the pasta noodles. Just like most pasta dishes, salting the pasta water is a game changer. The pasta noodles absorb the salt while it cooks and add so much flavor to the mac and cheese.

Put a baking tray below the mac and cheese when baking. The baking sheet  can catch any cheese that may bubble over. I know none of us like to have that burnt gunk at the bottom of the oven, so putting a sheet pan under will catch any mess.

step by step instructions 🔪

Prior to starting, preheat the oven 350F. Ensure all your cheeses are shredded and ready to be added to the sauce. Butter a baking dish for the mac and cheese to bake in. Boil your pasta noodles in salted water for 6-8 minutes until al dente or according to you pasta's package directions. Set aside.

Four images showing the first 4 steps of how to make mac and cheese with brie

Step #1 - Heat butter and garlic. In a large saucepan over medium heat, melt butter and add the garlic (image 1).

Step #2 - Add the flour. While vigorously whisking, add the flour one tablespoon at a time. Whisk until the flour and butter is combined and the mixture is smooth (image 2).

Step #3 - Add some of the cream. Then add ¼ cup of the heavy cream and mix (image 3). Let this simmer for 1-3 minutes until the roux begins to thicken. Continue to vigorously whisk the entire time while making the roux. If you don't keep an eye on the roux, it will burn & stick at the bottom of the large pan.

Step #4 - Add the remaining milks and brie cheese. Add the remaining heavy cream & evaporated milk and bring to a gentle simmer. Add the cubed brie and mix until fully melted (image 4).

Four images showing the steps five through eight of how to make mac and cheese with brie

Step #5 - Add the havarti cheese. Next, add the havarti cheese. Let it melt and mix into the cheese sauce (image 5).

Step #6 - Add the white cheddar. Add all but ½ cup of the white cheddar and stir until melted (image 6).

Step #7 - Finish cheese sauce. Cook for an additional 1-2 minutes on medium-low heat until all the cheeses are fully melted and the sauce is thick and creamy (image 7).

Step #8 - Season the sauce. Remove the sauce from the heat and pour into a medium bowl. Add the salt and white pepper (image 6). Taste the sauce before moving onto the next step. Add more salt if needed, or any seasonings you desire.

Four images showing the steps nine through twelve of how to make mac and cheese with brie

Step #9 - Pour cheese sauce on pasta noodles. In a large bowl, add the cooked pasta noodles and cheese sauce (image 9).

Step #10 - Combine cheese sauce and pasta noodles. Using a silicone spatula, gently stir to combine, trying not to break any of the pasta noodles (image 10).

Step #11 - Add to dish and add extra cheese. Pour the brie cheddar mac into an oven-safe dish. Top with the remaining cheddar cheese and sprinkle with the breadcrumbs (image 11).

Step #12 - Bake and enjoy! Bake for 30 minutes uncovered until bubbly & golden brown (image 12). Serve while warm and enjoy!

serving suggestions 🍽️

Serve this brie mac and cheese while still bubbling warm in a bowl.

For more side dishes, try lawrys creamed corn, smoked gouda au gratin potatoes, and fried chicken mac and cheese.

storage & reheating ⏲️

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

To learn more about how to store brie cheese, check out my post that answers how long does brie last.

A large cream casserole dish with brie mac and cheese

faq's ❓

Can you prep mac and cheese the day before?

Yes. To prep mac and cheese the night before, simply follow all the instructions up until baking the dish. After the sauce & pasta is combined and placed in the baking dish, cover with aluminum foil or plastic wrap and place in the fridge. When ready to eat the mac and cheese, set on the counter for 10-20 minutes to bring the dish to room temperature. Top with extra cheese and breadcrumbs. Then bake according to normal baking instructions.

Should I rinse pasta for mac and cheese?

No. Rinsing the pasta after boiling, rinses all the starch from the noodles. The pasta water on the noodles helps the sauce stick to the noodles. For the best results, simply strain your noodles after boiling and add directly into the prepared cheese sauce.

How do you keep mac and cheese warm for a party?

Mac and cheese can be kept in an oven at 180F for 30 minutes to an hour to be warm for when serving guests. You can also pour the mac and cheese into a crockpot or instant pot on the keep warm setting. Both of these methods won't continue cooking the mac and cheese but just keep it warm and fresh for guests at a party or get together!

other side dish recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 8 servings

Mac and Cheese with Brie

Super cheesy brie mac and cheese with rigatoni noodles

This mac and cheese with brie takes classic mac to the next level! With the earthiness of the brie and sharpness from the other cheeses, this is the best mac and cheese recipe ever!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 16 ounces rigatoni pasta noodles
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups heavy cream
  • 1 can evaporated milk (12 ounces)
  • 2 cups sharp white cheddar (shredded, 14 ounces)
  • 1 cup havarti cheese (shredded, 8 ounces)
  • 20 ounce wheel of brie (rind removed, cut into small cubes)
  • 1 garlic clove (minced)
  • ¼ teaspoon white pepper
  • 1 teaspoon sea salt
  • ⅓ cup Panko breadcrumbs

Instructions

  1. Preheat the oven 350F. Butter a baking dish for the mac and cheese to bake in.
  2. Place a large pot of salted water on high heat on the stovetop to boil. Then add the pasta noodles and boil for 6-8 minutes until al dente or according to you pasta's package directions. Set aside.
  3. In a large saucepan over medium heat, melt butter and add the garlic. While vigorously whisking, add the flour one tablespoon at a time. Whisk until the flour and butter is combined and the mixture is smooth. Then add ¼ cup of the heavy cream and mix. Let this simmer for 1-3 minutes until the roux begins to thicken. Continue to vigorously whisk the entire time while making the roux.
  4. Add the remaining heavy cream & evaporated milk and bring to a gentle simmer.
  5. Add the cubed brie and mix until fully melted. Next, add the havarti cheese & all but ½ cup of the white cheddar and stir until melted. Cook for an additional 1-2 minutes on medium-low heat until all the cheese are fully melted and the sauce is thick and creamy.
  6. Remove the sauce from the heat and pour into a medium bowl. Add the salt and white pepper. Taste the sauce before moving onto the next step. Add more salt if needed.
  7. In a large bowl, add the cooked pasta noodles and cheese sauce. Gently stir to combine.
  8. Pour the brie cheddar mac into an oven-safe dish. Top with the remaining cheddar cheese and sprinkle with the breadcrumbs. Bake for 30 minutes uncovered until bubbly & golden brown.

Notes

Storage Instructions:

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Reheating Instructions:

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

Chef Notes:

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy dip, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Remove the rind from the brie. The rind of brie is edible but for this mac and cheese recipe the rind makes the mac and cheese not as creamy and luscious. The rind is still delicious and you can eat it, just remove it from the brie before adding the brie into the sauce!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 875Total Fat: 66gSaturated Fat: 41gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 211mgSodium: 1095mgCarbohydrates: 36gFiber: 2gSugar: 8gProtein: 35g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

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© Emma Essence
Cuisine: American / Category: Sides

Fried Chicken Mac and Cheese

This fried chicken mac and cheese is so cheesy and full of flavor! Both the crispy fried chicken and creamy cheddar cheese sauce are seasoned with spices and herbs for a blast of flavor! This would be the perfect side dish for any holiday or the showstopper dish at a potluck!

Large casserole dish filled with fried chicken mac and cheese topped with fresh herbs

I'm back at it again with another mac and cheese recipe! Mac and cheese is just so cozy and the ultimate comfort food. I love how many different renditions of it there are! I thought of this fried chicken mac and cheese and knew I had to share the recipe with you all!

The base of this recipe is a super creamy & cheesy, sharp cheddar and American cheese sauce. This is one of those mac and cheese that when you scoop a spoonful, the sauce is so luscious that it looks like a fountain of cheese deliciousness!

Layered within the mac and cheese is the best southern fried chicken! It is cut into chunks prior to frying to ensure all sides are crispy! The homemade flavor seasoning is what makes this fried chicken so delicious. We don't do bland fried chicken here! It is generously seasoned for impactful flavor!

The super crispy fried chicken with the ultimate cheesy mac and cheese is just a match made in heaven. Next time you want mac and cheese for a party, holiday, or just because it's your favorite meal, try this fried mac and cheese instead and your world will be changed!

If you love a cheesy side dish, you must try my broccoli and brie soup, smoked gouda au gratin potatoes, and baked goat cheese dip with roasted figs.

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ingredients 🥘

cheddar mac & cheese

Pasta noodles: You will need 16 ounces of pasta noodles for this mac and cheese recipe. I like to use large elbow noodles, but you can use whatever pasta noodle is your favorite!

Butter: ½ cup of unsalted butter is needed for the mac and cheese. Be sure to use a high quality butter. My favorite is Kerrygold.

Flour: You will need ¼ cup plus 2 tablespoons of all purpose flour for the roux in this creamy mac and cheese.

Milk: The base of this cheese sauce is milk. You will need 5 cups of milk. Be sure to use whole milk. Whole milk has a higher fat content than other milks, making for the most optimal creamy sauce.

Cheese: So this mac and cheese is a blend of sharp yellow cheddar cheese and American cheese. Be sure to buy the blocks of cheese and shred it yourself for best results. The pre-shredded cheeses are covered in preservatives and prevents them from melting completely. For the American cheese in this recipe, yes I mean like Kraft slices. You can use any brand is your favorite but the American cheese is a very important component in the cheese sauce. It has an extremely low melting point which is why it incorporates so well & makes the sauce oh so creamy!

Seasoning: To season the cheese sauce, we use 2 teaspoons of sea salt and 1 teaspoon of black pepper. Just like every mac and cheese recipe, it is important to taste your sauce before adding the noodles to make sure it has the perfect amount of salt & pepper for your taste.

southern fried chicken

Chicken thighs: You will need 4 skinless boneless chicken thighs for the southern fried chicken. Chicken thighs are more flavorful and juicy than chicken breast. The chicken will need to be cut into chunks prior to breading and frying so that every piece of chicken is friend and crispy.

Oil: Vegetable oil is needed for frying the chicken. You can also use avocado oil, soybean oil, canola oil, or any oil with a high smoke point for frying.

Seasoning: The best part of fried chicken is the seasoning! This is the part which adds all the flavor & love and makes the chicken shine! That being said, we don't do bland fried chicken here. We want seasonings to go into every aspect of the fried chicken (Buttermilk mixture, flour mixture, and chicken itself)! You will need kosher salt, black pepper, garlic powder, dried mustard, paprika, parlsey, onion powder, cayenne pepper, and sage.

Buttermilk: You will need 2 cups of buttermilk for the base of the wet mixture for the fried chicken. Buttermilk helps tenderize the chicken and allows for the flour mixture to stick to the chicken when dredging it.

Flour: The base of the flour mixture is good ol' all purpose flour. All purpose flour gives a golden brown coating and it a neutral flavor. You will need 2 cups of flour.

Baking powder: Just 1 tablespoon of baking powder aids in the browning of the fried chicken. The addition of the baking powder in the dry mixture makes the chicken extra crispy!

A large spoonful of cheesy fried chicken mac and cheese

variations & substitutions 📖

Use whatever pasta noodle you love! I use different noodles for different mac and cheese recipes for no reason other than I feel like it. Like in my brie mac and cheese, I use a wide rigatoni because it feels more traditional. For this fried chicken mac and cheese, I used large elbow since it feels playful yet classic. You can also use rigatoni pasta, penne pasta, or even cavatappi pasta. Just adjust the cooking time to the package instructions.

If you don't have whole milk on hand, you can also use heavy cream. The heavy cream has higher fat content than whole milk and is thicker, so if you do substitute, you can do it 1:1 for a thicker sauce. Or you can dilute it by adding ¼ cup water for every 1 cup heavy cream. For the diluted method, that would be 4 cups of heavy cream and 1 cup water for this mac and cheese.

tips & tricks 👩🏻‍🍳

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy sauce, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Fry the chicken in hot oil. If the frying oil isn't hot enough, the chicken will get oil logged and soggy. The perfect temperature to fry chicken at is 375 degrees. You can detect this by using a frying thermometer. Also, keep in mind that adding the chicken lowers the oil temperature so be sure to compensate in the temperature after adding each batch of coated chicken.

step by step instructions 🔪

Prior to starting the process, have all of your stations prepped and ready to go. In a large frying pan, pour all of your oil, place the thermometer in the oil, and clip it to the side of the pan. On a large sheet pan, lay paper towels and then on top of the paper towels place a wire rack. Get your tongs out that you will use for frying. Have a kitchen towel near or on you for any oil spills. Preheat your oven to 400F. Butter a casserole dish. Bring a large pot of water to a boil over medium-high heat.

4 pictures showing the first 4 steps of making fried chicken mac and cheese

Step #1 - Prepare chicken marinade. Season both sides of the chicken thighs in salt and pepper. In a large bowl, combine the buttermilk, garlic powder, dried mustard, paprika, and sage (image 1).

Step #2 - Combine the chicken and marinade. Then add the chopped chicken and toss to coat every piece of chicken (image 2). Cover and marinate in the fridge for at least an hour and up to overnight. The longer the chicken marinates the more tender the chicken will be.

Step #3 - Prepare fried chicken dry mixture. In a shallow bowl or dish, add the flour, baking powder, salt, garlic powder, paprika, parsley, onion powder, and cayenne (image 3).

Step #4 - Combine the dry mixture. Using a whisk or fork, combine all of the seasonings and dry ingredients together (image 4). This will be the dry base of the fried chicken. Set it aside.

4 pictures showing steps 5-8 of making fried chicken mac and cheese

Step #5 - Prepare to fry the chicken. From left to right have your bowl of buttermilk chicken, dry mixture, frying oil pan, and cooling rack. Heat up your oil in the large saucepan to 375 degrees. While that heats, place your buttermilk soaked chicken pieces in the dry mixture to thoroughly coat. Try to not have any remaining wet spots on the chicken, have it completely coated in the flour mixture. Then carefully place each piece in the hot oil, making sure there is space around each piece of chicken (image 5). Don't have any of the chicken touching!

Step #6 - Finish frying the chicken. Turn as necessary until cooked through and golden brown, about 5-8 minutes (image 6). The internal temperature of the chicken should be 165 when done. Do this in as many batches as needed to ensure that none of the chicken ever touch in the frying pan. Once the chicken are fried, place on the cooling rack to drain the excess oil.

Step #7 - Boil noodles and begin preparing cheese sauce. Cook your noodles until al dente according to your noodle's package instructions. In a large saucepan over medium heat, melt the 8 tablespoons butter. While constantly whisking, add the flour a bit at a time to thicken the butter mixture (image 7). This is your roux. It should be smooth like a thick paste.

Step #8 - Finish cheese sauce. Reduce to low heat and while still whisking, carefully pour in the room temperature milk until everything is fully mixed. Let simmer for 5 minutes until the base of the sauce has thickened a bit. Once the base of the sauce is completely incorporated and thick, add all but ¼ cup of the cheddar cheese, a handful at a time (image 8). Then add the American cheese and whisk whisk whisk until smooth! Then remove from heat and add the salt & pepper. Taste before moving onto the next step to ensure the sauce is seasoned to your liking. Then pour the cheese into an extra large mixing bowl.

4 pictures showing steps 9 through 12 of making fried chicken mac and cheese

Step #9 - Layer 1. Add the drained pasta into the cheese bowl. Gently toss to have all the noodles coated. In your buttered casserole dish, place half of the mac and cheese (image 9).

Step #10 - Layer 2. Then add half of the fried chicken chunks. Try to evenly disperse and spread out the fried chicken (image 10).

Step #11 - Layer 3. Add the remaining half of mac and cheese (image 11). Using a silicone spatula, gently press and spread the noodles to fill in any gaps underneath.

Step #12 - Layer 4. Add the remaining fried chicken on top of the mac and cheese (image 12). Sprinkle the remaining cheddar cheese on top. Bake uncovered for 10-15 minutes.

serving suggestions 🍽️

Serve this fried chicken mac and cheese while warm in a big bowl.

For more side dishes try fondant sweet potatoes, lawrys creamed corn, and rustic ratatouille.

To complete your southern meal, pair with collard greens, green beans, and buttermilk biscuits.

storage & reheating ⏲️

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minute. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

If you have extra fried chicken leftover, you can toss them in your favorite sauce and serve them as a boneless chicken wing! They will pair perfectly alongside my hot honey lemon pepper chicken wings and apple cider brined chicken wings.

faq's ❓

Why is my fried chicken soggy?

If your fried chicken is soggy, it is most likely due to the cooling process. Be sure to let your fried chicken cool on a wire rack and not directly on paper towels. The paper towels will absorb some of the oil but not all of it and if your fried chicken is sitting in that, it will steam and become oily & soggy. After all the hard work of making perfectly crispy fried chicken, be sure to just cool them correctly to keep their crispiness.

Why is my chicken not cooking in the middle?

The first thing to check if your chicken is not cooking through, is if your frying oil is at the correct temperature. The best temperature to fry chicken at is 375 degrees. If your frying oil is at 375 degrees and your chicken is still not cooking in the middle, be sure not to overcrowd the pan. To get the chicken crispy and fully cooked, it needs room around it to let the heat and moisture escape. If the fried chicken is touching other pieces of fried chicken, it will steam instead of fry and result in an undercooked center.

How do you keep mac and cheese from separating?

To keep your mac and cheese from separating, have the milk be at room temperature or set out on the counter for a little bit. Adding cold ingredients to a warm roux will create a gritty texture and the roux is the base of your cheese sauce! It is important the base of the sauce is fully incorporated and creamy, then the cheese is quickly added, and then the pasta noodles. Letting the sauce sit in between steps can cause for separation from fat to oil and will result in a gritty mac and cheese. Prep all of your ingredients before preparing the cheese sauce so it can be quick and efficient.

other cheesy recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 10 servings

Fried Chicken Mac and Cheese

Big Spoonful of mac and cheese with a chunk of fried chicken on it

This fried chicken mac and cheese is so cheesy and full of flavor! Both the crispy fried chicken and creamy cheddar cheese sauce are seasoned with spices and herbs for a blast of flavor! This would be the perfect side dish for any holiday or the showstopper dish at a potluck!

Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Cheddar Mac and Cheese

  • 1 pound (16 ounces) large elbow macaroni
  • ½ cup (8 tablespoons) unsalted butter
  • ¼ cup + 2 tablespoons all purpose flour
  • 5 cups whole milk (room temperature)
  • 24 ounces sharp yellow cheddar cheese
  • 8 ounces American cheese (sliced cheese)
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper

Southern Fried Chicken

  • 4 chicken thighs (skinless & boneless, diced into large chunks)
  • Vegetable oil (for frying)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Buttermilk Mixture

  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried mustard
  • ½ teaspoon paprika
  • ½ teaspoon ground sage

Flour Mixture

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons parsley
  • 1 ½ teaspoons onion powder
  • ½ teaspoon cayenne

Instructions

  1. Season both sides of the chicken thighs in salt and pepper. In a large bowl, combine the buttermilk, garlic powder, dried mustard, paprika, and sage. Then add the chopped chicken and toss to coat every piece of chicken. Cover and marinate in the fridge for at least an hour and up to overnight.
  2. In a shallow bowl or dish, whisk together the flour, baking powder, salt, garlic powder, paprika, parsley, onion powder, and cayenne. Set aside.
  3. Get your stations ready. In a large frying pan, pour all of your oil, place the thermometer in the oil, and clip it to the side of the pan. On a large sheet pan, lay paper towels and then on top of the paper towels place a wire rack. Get your tongs out that you will use for frying. Have a kitchen towel near or on you for any oil spills. From left to right have your bowl of buttermilk chicken, dry mixture, frying oil pan, and cooling rack.
  4. Heat up your oil to 375 degrees. While that heats, place your buttermilk soaked chicken pieces in the dry mixture to thoroughly coat. Try to not have any remaining wet spots on the chicken, have it completely coated in the flour mixture.
  5. Then carefully place each piece in the hot oil, making sure there is space around each piece of chicken. Turn as necessary until cooked through and golden brown, about 5-8 minutes. The internal temperature of the chicken should be 165 when done. Once the chicken are fried, place on the cooling rack to drain the excess oil.
  6. Preheat your oven to 400F. Butter a casserole dish. Bring a large pot of water to a boil over medium-high heat. Then cook your noodles until al dente according to your noodle's package instructions.
  7. In a large saucepan over medium heat, melt the 8 tablespoons butter. While constantly whisking, add the flour a bit at a time to thicken the butter mixture. This is your roux. It should be smooth like a thick paste. Reduce to low heat and while still whisking, carefully pour in the room temperature milk until everything is fully mixed. Let simmer for 5 minutes until the base of the sauce has thickened a bit.
  8. Once the base of the sauce is completely incorporated and thick, add all but ¼ cup of the cheddar cheese, a handful at a time. Then add the American cheese and whisk until smooth! Then remove from heat and add the salt & pepper. Taste before moving onto the next step to ensure the sauce is seasoned to your liking. Then pour the cheese into an extra large mixing bowl.
  9. Add the drained pasta into the cheese bowl. Gently toss to have all the noodles coated. In your buttered casserole dish, place half of the mac and cheese, then half of the fried chicken chunks. Repeat this one more time ending with fried chicken on top. Sprinkle the remaining cheddar cheese on top. Bake uncovered for 10-15 minutes.

Notes

Storage Instructions:

Store leftover mac and cheese in an airtight container in the fridge for 3-5 days.

Reheating Instructions:

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

Chef Notes:

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy sauce, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 709Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 167mgSodium: 1867mgCarbohydrates: 43gFiber: 2gSugar: 11gProtein: 42g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

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© Emma Essence
Cuisine: American / Category: Sides

Toffee Nut Latte (with Homemade Toffeenut Syrup)

This toffee nut latte has the buttery taste of sweet toffee in the form of a creamy classic latte. Featuring a homemade nutty toffee nut syrup that is so divine, you will want to add it on everything! This is a great coffee drink to start any holiday especially Christmas morning.

A toffee nut latte with oat milk warmed in a checkered mug being held by a woman with a gold ring

Toffee fans unite! You can now have the sweet taste of the holidays any time of the year with this toffee nut latte. It has a toffee hazelnut syrup that tastes nutty and warming. The buttery flavour of sweet toffee shines while the roasted hazelnuts add a toasty component. Added to a latte with frothed milk makes a delicious treat. Perfect for those who wake up with a sweet tooth!

I am sure you are familiar with the iconic Starbucks toffee nut latte limited edition that comes out as a seasonal edition during the festive season. Well I must say, this homemade version is a million times better! It takes one of the best Christmas classics to the next level with the homemade toffee nut syrup. It has the delicious taste without any artificial additives. It will quickly become one of your favorite drinks!

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ingredients 🧾

Toffee nut latte ingredients on a brown background labeled with pink and white lettering

toffeenut syrup

Sugar: You will need 1 cup of granulated white sugar for sweetness in the toffee nut syrup. 

Water: 1 cup water is the base for this syrup recipe.

Hazelnuts: You will need ½ cup of chopped hazelnuts for the nutty flavor in the toffee nut syrup.

Toffee: 1 ½ cups toffee gives the syrup its toffee flavor. You can use any toffee but I suggest the Heath English toffee bits, because these ones are intended for baking and easily melt down.

toffee nut latte

Espresso: A double shot of espresso is the base of this coffee drink. You can also use a single shot of espresso if trying to consume less caffeine. Check out my post on how much espresso in a latte to decide how much espresso you want to use.

You can make your own espresso machine or stovetop coffee maker. My favorite espresso machine for high quality espresso is the Breville espresso machine. It is perfect for coffee lovers that want the best espresso drinks.

Milk: You will need 8 ounces of milk for the latte. You can use any milk you choose. A traditional latte uses whole milk but any dairy free milk is also a great option. My favorite milk to use for lattes is oat milk.

Toffee nut syrup: 1-2 tablespoons of toffee nut syrup is added to this flavored latte. If storing in a dispenser, it should be 1-2 pumps of syrup.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever milk in your latte that is your favorite. Lattes can be made with any milk, both dairy milk like whole milk or a plant-based alternative. Some popular non-dairy options are almond milk, soy milk, oat milk, or even coconut milk.

Experiment with the coffee beans you use for the espresso. Since the two main components of a latte are the espresso and milk, it is important you use a good quality coffee bean like arabica beans. Try different roasts of coffee beans like blonde roast, dark roast, or medium roast. For best results, use freshly ground coffee rather than a bag of pre-ground coffee beans. You can read all about how to make your espresso taste better in my post what does espresso taste like.

tips & tricks 👩🏻‍🍳

Let the hazelnuts steep in the syrup for at least 30 minutes. The longer that the hazelnuts steep in the toffee syrup the more nutty flavors the latte will have.

Froth your milk before adding it to the espresso. What makes a latte is the creamy milk and soft layer of foam on top. Frothing your milk makes it that velvety smooth texture and oh so creamy! I like to froth my milk using the Nespresso aeroccino milk frother but you can always use the steam wand attached to the espresso machine or a hand frother.

step by step instructions 🔪

Step 1 of making a toffee nut latte with hazelnuts in a small saucepan labeled with a number one in pink and white lettering

Step #1 - Roast hazelnuts. The first thing to do is heat up the hazelnuts and therefore releasing their aroma and flavor. In a large saucepan, over medium heat add the chopped hazelnuts. Cook for 2-3 minutes until they are a little darker in color and have an intense nutty aroma.

Step 2 of making a toffee nut latte by adding water and sugar to a small saucepan labeled with a 2 in pink and white letters

Step #2 - Add sugar and water. Next add the white sugar and water. Increase heat to medium-high heat. 

Step 3 of making a toffee nut latte by having the syrup mixture simmer in a small saucepan over low heat labeled with a number 3 in pink and white lettering

Step #3 - Add toffee and simmer. Once the mixture is rumbling or intensely bubbling, add the toffee into the pan. Let simmer for one minutes until all of the ingredients are melted and incorporated.

Step 4 of making a toffee nut latte by adding the toffee to the syrup mixture in a small saucepan over low heat labeled with a number 4 in pink and white lettering

Step #4 - Remove from heat and steep. Remove the pan from the heat and let the hazelnuts steep in the syrup for 10-30 minutes. This step really infuses the nutty hazelnut flavor into the syrup and intensifies the taste.

Step 5 of making a toffee nut latte by straining the hazelnuts out of the syrup mixture labeled with a number 5 in pink and white lettering

Step #5 - Strain the syrup. Strain the syrup into a glass jar or container.

Step 6 of making a toffee nut latte with a clear jar of homemade toffee nut syrup to add to espresso and make a latte with labeled with a number 6 in pink and white lettering

Step #6 - Make the toffee nut latte. In a mug, add 1 tablespoon of the toffee nut syrup and a double shot of freshly brewed espresso. Then pour in the frothed milk. Serve warm or over ice.

serving suggestions 🍽️

Serve the toffee nut latte warm or over ice. Top with whipped cream and toffee nut sprinkles.

Serve this toffee nut latte alongside brown butter chocolate chip banana bread, brioche mascarpone french toast, or cheesecake banana bread. 

storage & reheating 🫙

Store the homemade toffee nut syrup in the fridge for up to 2 weeks in a jar or airtight container. 

With a brown background is a creamy toffee nut latte in a checkered mug

faqs❓

Is toffee nut similar to chestnut?

Toffee nut tastes similar to chestnut. Toffee nut is a bit sweeter from the caramelized sugar in the toffee but it has similar nutty notes.

How do I make my latte more creamy?

For the creamiest latte, froth your milk! The steam wand on an espresso machine makes the perfect steamed milk, but you can also use a machine frother or hand frother.

When making a latte, when do you add the syrup?

Add the flavored syrup after the coffee or espresso but before the milk. This allows the syrup to meld into the espresso.

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It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 1 Latte

Toffee Nut Latte

A square version of a creamy latte in a brown checkered mug with toffee sprinkles on the side

This toffee nut latte has the buttery taste of sweet toffee in the form of a creamy classic latte.

Prep Time 5 minutes
Cook Time 5 minutes
Steep Time 30 minutes
Total Time 40 minutes

Ingredients

Homemade Toffeenut Syrup

  • 1 cup white granulated sugar
  • 1 cup water
  • ½ cup chopped hazelnuts
  • 1 ½ cups toffee

Toffee Nut Latte

  • Double shot of espresso
  • 8 ounces of milk
  • 1-2 tablespoons homemade toffeenut syrup

Instructions

    1. In a large saucepan, over medium heat add the chopped hazelnuts. Cook for 2-3 minutes until they are a little darker in color and have an intense nutty aroma.

    2. Next add the white sugar and water. Increase heat to medium-high heat.

    3. Once the mixture is rumbling or intensely bubbling, add the toffee into the pan. Let simmer for one minutes until all of the ingredients are melted and incorporated.

    4. Remove the pan from the heat and let the hazelnuts steep in the syrup for 10-30 minutes.

    5. Strain the syrup into a glass jar or container.

    6. In a mug, add 1-2 tablespoons of the toffee nut syrup and a double shot of freshly brewed espresso. Then pour in the frothed milk. Serve warm or over ice.

Notes

Storage Instructions:

Store the homemade toffee nut syrup in the fridge for up to 2 weeks in a jar or airtight container. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 38mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 1g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Breakfast

Creamy Cajun Shrimp Scampi

There is no other shrimp recipe like this cajun shrimp scampi! This cajun shrimp scampi brings shrimp scampi to a whole new level. The succulent shrimp are packed with flavor from spicy cajun seasoning and drenched in a rich cream sauce with lemon. This elegant dish is perfect for any holiday or celebration!

This post is sponsored by Lemi Shine. All opinions are my own. Thank you for continuing to support the brands that help make Essence Eats possible!

Fettucine noodles with cajun shrimp scampi on a fork

This cajun shrimp scampi is seriously a must-try dish! There are various ways to make shrimp scampi but this delicious twist that adds cajun seasoning is the ultimate cajun cuisine recipe. It has a spicy kick that compliments the buttery shrimp flavor. And five cloves garlic really gives this recipe that extra oomph!

Other than how delectable it is, it is the easiest recipe to make. Of all the easy meals, this one definitely takes the cake for the most delicious & quickest. The entire recipe from start to finish takes about 15 minutes. Next time you're craving shrimp scampi, give this cajun shrimp scampi a try!

If you love this garlicky recipe, you must try my black garlic bread, lawrys creamed corn, and brown butter garlic knots!

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ingredients 🧾

cajun shrimp scampi ingredients on a blue background labeled with pink labels

Olive oil: ¼ cup of good quality olive oil is used to saute. I choose a blend of both olive oil and butter to enhance the flavor of the other ingredients.

Butter: You will need 4 tablespoons of high-quality unsalted butter. My favorite is Kerrygold. 3 tablespoons of the butter will go towards sauteeing and the remaining 1 tablespoon butter will top the sauce to add richness.

Garlic: You can't have shrimp scampi without fresh garlic! We do not hold back in this recipe. You will need 5 cloves of garlic.

Shrimp: You will need 1 pound of large shrimp. Be sure the raw shrimps are tail off and deveined. My favorite shrimp for this recipe is Argentinian shrimp. Argentinian shrimp are such juicy shrimp and are known to be the sweetest.

Salt & Pepper: ½ a teaspoon of sea salt and ¼ teaspoon of black pepper are added for seasoning. You can add more or less depending on your personal preference.

Citric acid: Citric acid is added to this recipe to add a zesty lemon flavor similar to lemon zest. If you don't have citric acid, you can substitute with lemon zest. I use Lemi Shine's 100% food-grade citric acid. This recipe calls for only ¼ teaspoon of citric acid. To learn more about citric acid, check out this page. To purchase this kitchen staple for your home, check it out on Amazon.

Lemon juice: Lemon juice is the perfect way to cut the richness in the sauce. It adds just the right amount of kick of acidity. 

White wine: Like the traditional recipe of shrimp scampi, this recipe uses dry white wine to deglaze the pan. Some of my favorite wines to use are Pinot Grigio, Sauvignon Blanc, or Chardonnay. The alcohol content cooks out during the cooking process, but if you prefer without wine, you can also use chicken broth.

Heavy cream: ¼ cup of heavy cream is added to make the sauce luscious and creamy. Just a touch of cream goes a long way in this sauce. If looking for a buttery sauce rather than creamy, you can omit the cream.

Cajun seasoning: You will need 1 ½ tablespoons of cajun spices. My favorite cajun seasoning is McCormick but you also use homemade cajun seasoning. Cajun spice blend is a mixture of cayenne pepper, garlic powder, onion powder, paprika, kosher salt, pepper, and dried herbs.

Parsley: Chopped fresh parsley is used as a garnish for the dish.

Parmesan cheese: Adding freshly grated parmesan cheese once finished adds an extra sharpness to the cajun scampi.

Noodles: Linguine noodles are an optional ingredient in this recipe because the cajun shrimp recipe is so delicious on its own!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

If you prefer to not include wine in your shrimp scampi, you can substitute it with chicken broth or veggie broth. This will serve the same purpose and deglaze the pan to get all the flavorful ingredients incorporated.

For creamy cajun shrimp pasta, add this cajun shrimp scampi on top of a bed of pasta. Adding al dente cooked pasta to the shrimp can make this a complete and easy dinner recipe. You can use so many different types of pasta like penne pasta, linguine, rigatoni, or bowtie pasta!

To turn this delicious dish into a low-carb meal, add the shrimp to a bed of vegetables. Adding this easy cajun shrimp scampi recipe to a plate of colorful veggies is a great way to get lots of nutrients in a low-carb way. My favorite veggies to enjoy with this recipe are green bell peppers or broccoli! Oh, and topping with fresh green onion adds a burst of flavor.

A platter of shrimp scampi with parsley and lemons

tips & tricks 👩🏻‍🍳

If adding the shrimp to pasta, loosen the sauce a little. Adding just a tablespoon or two of the pasta water will loosen up the creamy sauce and allow it to coat the noodles.

Don't overcook the shrimp. Other than the step in which the shrimp are sauteed, they are also simmered in the sauce for a short period. Be sure to just cook for about 2 minutes on the front and back of the shrimp. This ensures they are perfectly cooked without getting chewy or rubbery.

If you purchase lemons in bulk or have a gorgeous lemon tree in your yard, along with this recipe, make more lemony recipes like my hot honey lemon pepper wings or lemon cranberry bars.

step by step instructions 🔪

Raw shrimp in a bowl with cajun seasonings labeled step 1

Step 1 - Season the shrimp. In a large bowl, toss shrimp in the cajun seasoning, salt, pepper, and citric acid. Toss until thoroughly coated.

melted butter in a sauce pan labeled step 2

Step 2 - Melt the butter and oil. In a large skillet or large saucepan, melt 3 tablespoons of the butter and drizzle of olive oil over medium heat.

garlic sauteeing in butter in a saucepan labeled step 3

Step 3 - Saute the garlic. Add the minced garlic to the pan and saute for about 30 seconds until fragrant.

Raw shrimp sauteeing in butter in a large saucepan labeled step 4

Step 4 - Deglaze the pan with wine & add the shrimp. Add a dash of white wine into the pan to deglaze the pan and get all the garlicky buttery bits off the bottom of the pan. In the large saucepan, add the seasoned shrimp and saute for 2-3 minutes on each side. When shrimp are finished cooking they should curl into a C shape and the color should be pink to orange depending on the variety.

Butter and cream added to a large saucepan with sauteed shrimp labeled step 5

Step 5 - Pour in the cream and butter. Pour in the cream and add the last 1 tablespoon of butter. Swirl around the pan to coat the shrimp in the sauce.

simmering shrimp scampi in a large saucepan labeled step 6

Step 6 - Simmer. Lower heat to simmer the sauce for an additional minute to meld all the flavors.

lemon juice added to cajun shrimp scampi labeled step 7

Step 7 - Turn off the heat and add the lemon juice. Remove the pan from the heat and add the fresh lemon juice.

a platter of cajun shrimp scampi labeled step 8

Step 8 - Top with parsley and parmesan. This can be enjoyed on its own or poured over a bed of pasta. Place the shrimp on a serving platter and top with fresh chopped parsley and parmesan cheese.

serving suggestions 🍽️

Serve this cajun shrimp scampi topped with fresh chopped parsley and parmesan. Add crusty bread on the side to soak up all that cajun creamy sauce.

To complete your meal and dining experience, add some sides like mac and cheese with brie, rosemary focaccia bread, and grilled zucchini with garlic lemon aioli.

storage & reheating ⏲️

Leftover shrimp scampi can be stored in an airtight container in the fridge for up to 4 days. You can also freeze cooked shrimp scampi for up to 4 months.

Reheat leftover shrimp scampi covered in a casserole dish at 275F for 10-15 minutes. If the consistency has dried out, add a splash of broth or water before baking to loosen up the sauce.

close up shot of shrimp scampi with cajun seasoning and lemons

faq's ❓

Why is my shrimp scampi dry?

If your shrimp scampi is dry, that means the shrimp probably got overcooked. Be sure to cook the shrimp for about 2 minutes on each side until just cooked through. Shrimp will begin to curl into a C shape when cooking. You will tell that they are done when they are lightly pink or orange depending on the variety. Keep in mind, that most shrimp scampi recipes also have the shrimp simmer in the sauce for a minute or two to absorb all the flavor so you don't want to cook the shrimp too much in the saute step.

How do I thicken shrimp scampi sauce?

If you want your shrimp scampi sauce to be thicker, more like an alfredo rather than a glaze, simply add a slurry of a couple sprinkles of flour or cornstarch to water and add that to the sauce. Simmer the sauce on low heat to ensure everything is well incorporated.

Which wine goes with shrimp scampi?

The best wine to drink with shrimp scampi is a dry white wine. Some classic choices are a sauvignon blanc, pinot grigio, or chardonnay. The best part about cooking shrimp scampi is that you typically have to use the wine in cooking so you can use the remaining wine to enjoy while eating. 

Can shrimp scampi be served over rice?

Yes! Shrimp scampi is so delicious over so many different foods. Rice is a great choice to serve shrimp scampi over since it absorbs all of the sauce! More great ways to serve shrimp scampi are over pasta, roasted vegetables, or on crusty bread.

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Yield: 6 servings

Creamy Cajun Shrimp Scampi

A shrimp with pasta on a fork

This cajun shrimp scampi has succulent shrimp that are packed with flavor from cajun seasoning and drenched in a rich cream sauce with lemon.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • ¼ cup olive oil
  • 4 tablespoon unsalted high-quality butter (divided)
  • 5 cloves garlic (finely minced)
  • 1 pound raw tail-off large shrimp (deveined)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon citric acid or lemon zest
  • 1 lemon (juiced)
  • ¼ cup dry white wine
  • ¼ cup heavy cream
  • 1 ½ tablespoon cajun seasoning
  • Fresh parsley (chopped, for garnish)
  • Parmesan cheese (finely grated, for topping)
  • Optional: Linguine noodles (for serving, cooked al dente)

Instructions

  1. Toss the shrimp in the cajun seasoning, salt, pepper, and citric acid or lemon zest.
  2. Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.
  3. Add the minced garlic and saute until fragrant.
  4. Add the white wine to deglaze the pan.Add the shrimp to the sauce pan and saute for about 2 minutes on each side. You will know the shrimp are cooked on that side when they turn a pink color and curl to a C shape
  5. Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.
  6. Let simmer for one minute until all the flavors are combined.
  7. Remove from heat and squeeze in the lemon juice.
  8. This can be enjoyed on its own or pour over a bed of pasta. Top with fresh chopped parsley and parmesan cheese.

Notes

Serving Instructions:

Serve this cajun shrimp scampi topped with fresh chopped parsley and parmesan. Add crusty bread on the side to soak up all that cajun creamy sauce.

Storage Instructions:

Leftover shrimp scampi can be stored in an airtight container in the fridge for up to 4 days. You can also freeze cooked shrimp scampi for up to 4 months.

Reheating Instructions:

Reheat leftover shrimp scampi covered in a casserole dish at 275F for 10-15 minutes. If the consistency has dried out, add a splash of broth or water before baking to loosen up the sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 1033mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Dinner

Dry Rub Baked Ribs

These dry rub baked ribs coated in a homemade dry rub are far from ordinary! Not only are they full of flavor from the homemade dry rub, but they are also bone tender. This easy recipe is perfect to make for a barbecue, a party, or even a special holiday!

Tender dry rub rack of ribs in a pile

You can't have a barbecue without finger-lickin' good ribs! These dry rub baked ribs are the most flavorful ribs you will ever taste. No barbecue sauce is even needed because they are packed with seasonings, spice, brown sugar, and zesty citric acid. 

Easy oven baked ribs are the best to make because they require such little work for such an incredible result. You simply rub them, marinate them, and bake. Before you know it you have the most intensely flavorful, tender ribs! Next time you are looking for a recipe for a barbecue or celebration, try these dry rub baked ribs! 

For more meat recipes, you must try my hot honey lemon pepper wings, apple cider brined chicken wings, and steak chimichurri.

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ingredients 🥘

dry rub baked rib ingredients in a collage that are labeled in pink and white labels

ribs: You will need 2 racks of baby back ribs. I get mine at Costco but you can also get them at whatever local grocery store you have.

mustard: Just 4 tablespoons of classic yellow mustard act as a binder for the dry rub mixture to stick to the rib meat.

dry rub

brown sugar: Light brown sugar is an important component of the dry rub recipe. It balances out the salt and heat from the spice blend. It also adds an element of caramelization to the exterior of the ribs.

seasonings: The spice mix in the dry rub mixture consists of kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground dry mustard, cinnamon, celery salt, and cayenne pepper. Making your own dry rub really makes a huge difference in dry rubbed ribs!

citric acid: I use Lemi Shine's 100% food-grade citric acid in this recipe to add an acidic tang that will not be altered by cooking. This recipe calls for 1 ½ teaspoon of citric acid. To learn more about citric acid, check out this page. To purchase this kitchen staple for your home, check it out on Amazon.

Try my other recipes using citric acid! You must make my lemon cranberry bars, cranberry sauce with pears, and apple hand pies with puff pastry. The citric acid adds a zesty flavor similar to lemon zest but doesn't impart any additional juice. A staple to have in every kitchen!

Juicy dry rub baked ribs on a baking sheet

variations & substitutions 📖

Add your favorite seasonings to the dry rub! The best part about making a homemade spice rub is that you can make it your own. Try adding chili powder or cumin for a Mexican flare, old bay for a southern style, or even curry for an Indian twist. 

If you can't find baby back ribs, you can also use spare ribs. Spare ribs are larger, meatier, and contain more bone than baby back ribs. I find baby back ribs to be the most tender ribs. 

You can also use olive oil to bind the dry rub to the meat. Olive oil will also do the job of sticking the rib rub to the meat.

tips & tricks 👩🏻‍🍳

To ensure juicy tender meat, make sure the ribs are wrapped in aluminum foil and the aluminum foil has no rips or leaks. The aluminum foil makes sure all the juices stay with the meat. If there is a leak or a hole, the juices will release from the ribs and create dry lackluster ribs.

Be patient! I know that isn't exactly a tip but it is crucial to allow ribs the proper cooking time at a low temperature. I promise if you cook low and slow you will have the best ribs every single time!

step by step instructions 🔪

Two racks of ribs on a sheet pan showing the silver membrane

Step 1 - Remove the membrane. Remove the silver skin membrane from the ribs. The rib membrane adds a layer of fat that doesn't allow the flavor to properly penetrate the meat on the underside of the ribs. I do this by carefully grabbing the thin membrane with a paper towel and gently pulling it to remove it. Repeat this on both racks of ribs.

small bowl filled with dry rub seasonings

Step 2 - Make the dry rub mixture. In a small bowl, add all of the spices, seasonings, brown sugar, and citric acid. Mix with a spoon until evenly combined.

sheet pan with two racks of ribs coated in yellow mustard

Step 3 - Rub the ribs in mustard. Rub the ribs in the mustard on both sides of the ribs. Be sure to do both the meat side and the back of the ribs to adhere the dry rub to the meat.

A rack of ribs seasoned with homemade dry rub on a foil lined baking sheet

Step 4 - Press dry rub into the meat. Then add the dry rub all over the rack of ribs. Press the rub into the meat while adding it. 

Two racks of ribs wrapped in aluminum foil on a sheet pan

Step 5 - Wrap the ribs in aluminum foil. Wrap the ribs in aluminum foil and place in the fridge to marinate for at least 2 hours. They can marinate up to overnight. A great way to save time is to marinate them the day before so the next day all you have to do is bake and eat!

a sheet pan with a wire rack with two cooked racks of ribs

Step 6 - Bake covered & uncovered. When ready to bake the ribs, preheat the oven to 300F. Remove the ribs from the refrigerator and place the wrapped ribs on a large baking sheet. Place the ribs curved side down, meaning the meaty side touching the pan. Bake for 2 hours. Then increase the heat to 500F and bake uncovered for an additional 15 minutes. Let rest for 15 minutes and then enjoy!

serving suggestions 🍽

Serve these dry rub oven baked ribs by themselves on a serving platter or alongside your favorite barbecue sauce for dipping.

To complete your BBQ meal, add some of my favorite side dishes like Lawry's creamed corn, fried chicken mac and cheese, and french onion fries. Potato salad is another classic side dish to serve with BBQ ribs!

storage & reheating ⏲️

To store, wrap ribs in plastic wrap or aluminum foil. Then place in an airtight container in the fridge for up to 4 days. 

It is best to freeze the ribs as a whole rack. Be sure they have cooled before freezing. Wrap the ribs tightly in a double layer of aluminum foil. Place in the freezer for up to 6 months.

To reheat, place the ribs in a baking dish covered with aluminum foil. Be sure that the aluminum foil is tight to avoid dry ribs. Bake ribs at 250F for 30 minutes.

A pile of ribs being drizzled in bbq sauce

faqs ❓

Are wet or dry ribs better?

It depends on your personal preference. Dry rub ribs allow the meat to be the star of the show, as even a simple dry rub greatly enhances the flavor of the meat. Saucy ribs put more of a focus on the barbecue sauce. If you have a favorite BBQ sauce or homemade BBQ sauce that you love, then maybe go with wet ribs. Whereas if flavorful ribs are more your vibe, then go with dry rubbed ribs. My favorite way to enjoy ribs is dry rubbed ribs with BBQ sauce on the side... the best of both worlds!

What is the secret to moist ribs?

The best way to ensure you have moist, juicy ribs is by baking them, covered at low heat. Avoid high heat when making ribs. The cooking process should be low and slow for moist oven-baked ribs. Do not bake above 300F for the first 2 hours of baking your ribs. Also ensure when baking they are fully covered in tin foil with no leaks or holes in the foil.

How do you know if your ribs are overcooked?

A good sign that your ribs are overcooked is if they fall off the bone. Overcooked ribs will be mushy. A good idea for cooking ribs is to start at 2 hours at 275 degrees F and check them after that. Perfectly cooked delicious ribs will be 200 degrees internal temperature.

How long should dry rub sit before cooking?

Let the dry rub sit on the meat for at least an hour before cooking to penetrate the meat with flavor. However you can leave dry-rubbed ribs marinating up to overnight. This gives this rub plenty of time to infuse the meat with flavor.

other meat recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 10 servings

Dry Rub Baked Ribs

single cut rib that is so juicy covered in a dry rub

These dry rub baked ribs coated in a homemade dry rub are far from ordinary! Not only are they full of flavor from the homemade dry rub, but they are also bone tender.

Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Marination Time 2 hours
Total Time 4 hours 30 minutes

Ingredients

  • ¼ cup light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon ground mustard
  • ½ teaspoon cinnamon
  • ½ teaspoon celery salt
  • 1 ½ teaspoon citric acid
  • ½ teaspoon cayenne pepper
  • 2 racks baby back ribs
  • 4 tablespoon yellow mustard

Instructions

  1. Remove the silver skin membrane from the ribs. I do this by carefully grabbing the thin membrane with a paper towel and gently pulling it to remove it. Repeat this on both racks of ribs.
  2. In a small bowl, add all of the spices, seasonings, brown sugar, and citric acid. Mix with a spoon until evenly combined.
  3. Rub the ribs in the mustard on both sides of the ribs.
  4. Then add the dry rub all over the rack of ribs.
  5. Wrap the ribs in aluminum foil and place in the fridge to marinate for at least 2 hours. They can marinate up to overnight. 
  6. When ready to bake the ribs, preheat the oven to 300F. Remove the ribs from the refrigerator and place the wrapped ribs on a large baking sheet. Place the ribs curved side down, meaning the meaty side touching the pan. Bake for 2 hours. Then increase the heat to 500F and bake uncovered for an additional 15 minutes. Let rest for 15 minutes and then enjoy!

Notes

Storage Instructions:

To store, wrap ribs in plastic wrap or aluminum foil. Then place in an airtight container in the fridge for up to 4 days. It is best to freeze the ribs as a whole rack. Be sure they have cooled before freezing. Wrap the ribs tightly in a double layer of aluminum foil. Place in the freezer for up to 6 months.

Reheating Instructions:

To reheat, place the ribs in a baking dish covered with aluminum foil. Be sure that the aluminum foil is tight to avoid dry ribs. Bake ribs at 250F for 30 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 669mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 15g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Dinner

Spiced Cranberry Sauce with Pears

This homemade cranberry pear sauce is perfectly spiced, a little tart, and full of cranberry flavor. Sweet pears are the perfect addition to make regular cranberry sauce elevated. This festive dish belongs on every holiday table!

on a cutting board is a platter of cranberry sauce with pears and an orange and a cinnamon stick

One of my favorite Thanksgiving sides is homemade cranberry sauce. However, this spiced cranberry-pear sauce isn't your ordinary cranberry sauce recipe. It has the addition of warm spices and ripe pears for a perfectly balanced side dish. It belongs on every Thanksgiving menu!

Whether it's on your Christmas table or Thanksgiving table, this delicious cranberry pear sauce recipe is a lovely compliment to all holiday feasts. Between the warm spices, zesty citrus, and tart cranberries this recipe screams holiday season. Next time you're headed to the grocery store, add fresh cranberries to your shopping list and give this pear cranberry sauce recipe a try! You will never want the canned stuff again!

For more Thanksgiving side dishes, you must try my mac and cheese with brie, lawrys creamed corn, and fondant sweet potatoes with rosemary maple sauce.

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ingredients 🧾

a collage of cranberry pear sauce ingredients labeled in pink and white

Cranberries: This cranberry sauce recipe uses fresh cranberries. You can also use frozen if it is all you can find, just be sure to reduce the liquid out. Fresh cranberries can typically be found in the produce section from September to January. You will need 12 ounces.

White sugar: ¾ cup of granulated white sugar is added for sweetness. You can use less amount of sugar if you prefer a more sour cranberry sauce.

Brown sugar: Light brown sugar is added for molasses flavor. Just ¼ cup makes it perfectly sweet.

Water: 1 cup water boils to burst the cranberries and eventually reduces. 

Spices: This cranberry pear sauce uses cinnamon, clove, allspice, and nutmeg for a warm spiced flavor. You can also simmer the sauce with a cinnamon stick instead of ground cinnamon, just be sure to remove the stick before serving.

Orange: Orange zest and fresh orange juice are added to the sauce for a citrus flavor and to brighten up the decadent sauce. You will need 2 tablespoons of orange juice and 1 tablespoon of orange zest.

Citric acid: I use Lemi Shine's 100% food-grade citric acid in this recipe to cut the sweetness in the cranberry sauce. Citric acid packs a citrus flavor without adding additional liquid to the cranberry filling. This recipe calls for only ½ teaspoon of citric acid. To learn more about citric acid, check out this page. To purchase this kitchen staple for your home, check it out on Amazon.

Pears: I use Bartlett pears for this recipe because they become beautifully tender when simmered. They also offer a bright, crisp flavor to the sauce. You will need 2 pears.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Change the sweetener used. In this simple cranberry pear sauce, I have found the combo of brown sugar and white sugar is the perfect amount of sweetness. However, you can also use maple syrup, honey, or coconut sugar.

Switch up the citrus. I love the flavor combo of orange and cranberry, but you can use any citrus that is your favorite! Try fresh lemon juice instead of the fresh orange juice. Or even lime and grapefruit would be great citrus substitutes.

For Thanksgiving, make a double batch of this sauce and use some to make the appetizer air fryer brie bites with cranberry sauce. This recipe is a great small bite to serve before Thanksgiving dinner that pairs buttery brie with tart cranberry. 

tips & tricks 👩🏻‍🍳

To make the cranberry sauce a smoother consistency, use a potato masher to mash the cranberries. If you like your cranberry sauce to be a smooth jam, mash the cranberries with a potato masher. This will also thicken the cranberry sauce more since it will release more pectin.

Make a double batch of this sauce to use for leftover recipes. This cranberry pear sauce is amazing to eat the day of but maybe even better the next day when it can be incorporated in new recipes. You can use it as a sandwich spread with your Thanksgiving leftover sandwich. You can add it on top of vanilla ice cream for a deliciously tart sweet treat. It can even top pork roast or pork tenderloin to balance out the decadence. There are endless ways to use this spiced cranberry sauce with pears!

step by step instructions 🔪

In a pot is all the cranberry sauce ingredients labeled step one

Step 1 - Combine all ingredients in a large saucepan. Combine cranberries, white sugar, brown sugar, water, cinnamon, clove, allspice, nutmeg, orange juice, orange zest, citric acid, and pears in a saucepan.

A pot of simmering cranberry sauce labeled step two

Step 2 - Cook over medium heat covered until the cranberries pop. Cover and cook on medium-high heat until the berries burst open and the pears are tender. This should take about 10 minutes. 

A spoonful of cranberry sauce in a pot labeled step three

Step 3 - Cook uncovered to thicken. Then uncover and simmer on low for about 10 minutes until it’s thickened to a jam-like consistency.

cranberry pear sauce in a serving platter on a red tile background

Step 4 - Cool and serve. Remove from the heat and let cool at room temperature for 30 minutes. Then place in a serving platter alongside a wooden spoon for serving.

serving suggestions 🍽️

Serve this easy cranberry pear sauce after cooling in a serving dish with extra orange zest on top.

For more cranberry recipes, try lemon cranberry bars with shortbread crust or air fryer brie bites with cranberry sauce.

storage & reheating 🫙

Store leftover cranberry pear sauce in an airtight container for up to 2 weeks in the fridge. Homemade cranberry sauce can also be frozen for up to 3 months in an airtight container or ziploc bag.

To reheat, stir in 1 tablespoon of water per cup of cranberry sauce and microwave in 30-second intervals until warm throughout.

a white ruffled bowl with cranberry sauce and a cinnamon stick

faq's ❓

Does cranberry sauce thicken after cooling?

Yes. Cranberry sauce will become its final thick consistency after it has cooled for at least 30 minutes.

Why does my cranberry sauce taste weird?

If your cranberry sauce has a bitter taste or weird aftertaste, this is most likely because your cranberries cooked for too long. Be sure to just cook until the cranberries pop and then simmer until the consistency is jelly-like. If fresh cranberries cook for a long time, they become bitter and have an unpleasant taste.

How do you fix too-sweet cranberry sauce?

My favorite tip for fixing homemade cranberry sauce that is too sweet is adding a little bit of food-grade citric acid. Citric acid balances out the sweetness and adds tartness.

Should cranberry sauce be served warmed or chilled?

This is completely up to preference! Some people serve it warm fresh out of the pot on their Thanksgiving dinner table to pair with warm turkey or decadent stuffing, whereas others serve it chilled on the side.

other side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 8 servings

Spiced Cranberry Sauce with Pears

In a white bowl is bright red cranberry sauce with pears

This homemade cranberry pear sauce is perfectly spiced, a little tart, and full of cranberry flavor. Sweet pears are the perfect addition to make regular cranberry sauce elevated. This festive dish belongs on every holiday table!

Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour

Ingredients

  • 12 ounces fresh cranberries
  • ¾ cup granulated white sugar
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • ½ teaspoon citric acid
  • 2 Bartlett pears (peeled and diced into ¼ inch cubes)

Instructions

  1. Combine cranberries, white sugar, brown sugar, water, cinnamon, clove, allspice, nutmeg, orange juice, orange zest, citric acid, and pears in a large saucepan.
  2. Cover and cook on medium heat until the cranberries pop and the pears are tender. This should take about 10 minutes. 
  3. Then uncover and simmer on low for about 10 minutes until it’s thickened to a jam-like consistency.
  4. Remove from the heat and let cool at room temperature for 30 minutes. Then place in a serving dish alongside a spoon for serving.

Notes

Storage Instructions:

Store leftover cranberry pear sauce in an airtight container for up to 2 weeks in the fridge. Homemade cranberry sauce can also be frozen for up to 3 months in an airtight container or ziploc bag.

Reheating Instructions:

To reheat, stir in 1 tablespoon of water per cup of cranberry sauce and microwave in 30-second intervals until warm throughout.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 37gFiber: 3gSugar: 31gProtein: 0g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

How much espresso (and caffeine) is in a latte?

Coffee lovers all over the world love a delicious latte! And if you are here, you're probably a latte lover yourself. Well, do you ever wonder how much espresso in a latte? Or perhaps how much caffeine or milk is in a latte? Let's take a closer look at all the components of a latte!

Top of an iced latte in a clear mug

Do you ever get a latte at a local coffee shop and think how much espresso is in this? Maybe you want to recreate the perfect latte at home or maybe you're curious about the amount of caffeine in it. We will cover it all in this post from the type of milk for lattes, milk to espresso ratio, standard latte caffeine content, and so much more! You will know all about what's in that latte from your favorite coffee shop. 

If you are curious on a variety of kitchen & cooking knowledge, you should also read how long does brie last and can you make ganache with half and half.

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What is a latte?

A latte is one of the most popular espresso-based drinks served at nearly every coffee shop. A regular latte typically consists of one or two shots of espresso, cold or hot milk, and a thin layer of microfoam. It is also called a few different names depending on where you are ordering or making it, like caffè latte or cafe con leche. The main quality that makes a latte is the milk-to-espresso ratio. A typical latte has one part espresso to three parts milk. Many different types of lattes can be made by adding flavored syrups, different milks, or even changing the latte temperature.

How much espresso in a latte?

The amount of espresso in a latte depends on what ounce of latte you are making or ordering. Larger lattes typically have a double shot of espresso whereas a small caffe latte will have a single shot of espresso. The exact amount of espresso in every latte varies depending on the espresso machine, coffee beans, grind size, and grams of coffee.

Most specialty coffee shops make their lattes to be 10-15 ounces with a double shot of espresso. Their typical ratio of espresso to milk is 1:3.5, using about 18 grams of espresso. You can always request for your latte to have an extra shot or even just one espresso shot, it is based on your personal preference. You can also order a flat white if you want your latte to have not much foam.

How much caffeine in a latte?

An important factor to always consider when ordering or making an espresso drink is how much caffeine is in it. The caffeine amount of a latte depends on how many shots of espresso are in it. A single shot of espresso can range from 30-50 milligrams of caffeine. Therefore a double shot of espresso is 60-100 mg of caffeine. If you are trying to lower your caffeine intake, you can always request for your latte to be entirely decaf or even half-caf, meaning the latte will have no caffeine or half the amount of caffeine as it normally does. This is a great way to manage your caffeine intake while still having a delicious coffee.

Other than the caffeine in espresso, did you know espresso always has a lot of health benefits? It aids in both long-term and short-term health. Espresso is high in antioxidants, improves digestion, and strengthens long-term memory. It also boosts concentration, physical activity, and mood!

How much milk in a latte?

A latte typically has three parts milk to one part espresso. It also has a small layer of frothed milk. You can use warm milk for a hot latte or for an iced coffee version you can use cold milk.

The main difference between a latte and other popular drinks at a coffee shop is the amount of milk and the texture of milk. The steamed milk in a hot latte is usually done with a high-pressure steam wand on an espresso maker or a full-power milk frother. These methods give the milk a silky luscious texture with just a little bit of foam on top. An important step in making a great latte is ensuring the milk foam isn't too frothed with larger bubbles. You want to just steam milk until it has a thicker viscosity and the surface of the milk has micro bubbles. Perfectly steamed milk will also allow you to create beautiful latte art!

For a latte, any type of milk can be used! Some common milk choices are whole milk, soy milk, coconut milk, oat milk, almond milk, skim milk, or even half and half. Whatever your favorite milk is, you can use it to make a delicious latte!

Clear coffee mug with ice espresso and milk

latte faqs

What is the ratio for a latte?

The ratio of milk to espresso for a latte is 1:3 (one part espresso to three parts milk).

What goes first in a latte?

When making a latte, add the espresso first to your cup and then the milk on top.

Do you put ice or milk first in a latte?

For an iced latte, I always recommend having the ice be the last thing you add. This is because if you add the ice first, the espresso will melt it and create a watery latte. Add the espresso, then the milk, and then the ice. Stir all together and you will have the perfect creamy latte!

Is a latte stronger than coffee?

A latte is typically weaker than a regular coffee. A regular coffee has about 100 milligrams of caffeine, whereas a latte with a double shot of espresso has 60-100 milligrams of caffeine. Additionally, a latte has a high volume of milk that typically weakens the overall coffee.

What does a latte taste like?

A latte is a mild yet full-bodied espresso drink. Due to the low ratio of coffee to milk, the latte takes on whatever flavor of your milk. It is also the perfect coffee drink to add any flavor to!

What does it mean if a latte is skinny?

If a latte is claimed to be skinny, it means that it is using low-fat or nonfat milk instead of whole milk. This changes the nutritional value of the latte making it have fewer calories.

A latte is a very popular coffee drink but there are many more that are commonly made at home and ordered at coffee shops! Almost all coffee drinks can be served hot or iced. And flavors can be added for sweetness!

Let's start with coffee drinks without milk. A single shot of espresso or a double shot in espresso cups is a classic. Drip coffee or black coffee is great if you love the taste of coffee beans and don't want a milk coffee drink. Cold brew is in that same strong-tasting group but also has a lot of caffeine! And lastly, an americano is espresso with cold or hot water!

There are a variety of coffee drinks with milk added and the key difference between them is the milk ratio. We have already discussed a latte, that has a 1:3 espresso to milk ratio. A cortado is equal parts espresso to milk. The small amount of milk in a cortado allows for the coffee grounds flavor to still be bold in the drink. A macchiato is just espresso with a dollop of milk foam on top. A cappuccino has a 1:2 milk ratio but half of the milk is extra frothed with large bubbles. A wet cappuccino is the same but the only difference is it has a little more steamed milk than foam. Whereas a flat white is a 1:2 ratio with no foam, just creamy milk.

more how to posts

How long does brie last before it goes bad?

If you have delicious brie in the fridge right now and you're wondering, how long does brie last? Well, you have come to the right place! I will explain how long brie lasts before it goes bad, how to tell if it has expired, how to properly store it, and even how to freeze it. 

A wheel of brie on a cutting board cut into slices

Cheese lovers all around the world love brie! It is definitely one of my favorite cheeses. It is a delicious soft cheese with a buttery flavor that goes well with so many dishes and recipes. For that reason, usually when I'm at the store I stock up so that my fridge is never without beautiful brie. But how long does brie last in the fridge and what's the best way to store it?

It is important to know how long brie lasts in the fridge and how to get the most life out of it. Well, here I will explain the best ways to store it, how long it will last, how to double-check it is still good, and even give you some delicious recipes to try with this creamy cheese! Before you know it you will be a brie expert and will confidently know when your brie cheese is good or bad. 

If you love learning about techniques in the kitchen, you should learn how to grate carrots without a grater and how to thicken chocolate ganache.

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what is brie? 🧀

Brie is a cow's milk soft cheese with a creamy texture and nutty flavor. This spreadable cheese is the most popular cheese in France but has quickly become a popular choice in the United States. It has a high water content of about 50% which gives it that melt-in-your-mouth consistency.

Brie cheese is one of the most popular soft-ripened cheeses, along with camembert. Soft-ripened cheese is a type of cheese where mold is added to the outside of the cheese to create a rind. The white rind of brie cheese is actually a white mold called penicillium candidum, which is not a harmful bacteria. It is completely safe to eat and adds an earthy, rich flavor! It also provides a nice textural contrast to the creamy texture of brie cheese.

The typical aging process of brie is about 6 weeks. The ripening process develops the brie's full flavor, texture, and aroma. The longer the brie ages, will notice the brie cheese taste earthier, and the texture of the brie change from spreadable to a thick liquid.

how long does brie last before it goes bad? 🗓️

The shelf life of brie cheese greatly varies due to its storage conditions. So there is no exact answer. However, a good guideline to go by is 10-14 days. It can last longer than that without expiring, but for the best flavor and best quality, it is a good idea to use it within that timeframe. Always be sure to inspect the brie for signs of expiration before using.

Large slice of brie cut to expose its creamy insides

how to tell if brie cheese is expired ❌

If you are wondering does brie cheese goes bad, the answer is unfortunately yes. Just like all dairy products, brie cheese ages and can go bad. As a general rule of thumb, the expiration date on the original packaging is the best option to check first. 

For peak quality, use before the best-by date. Brie can still be good up to 2 weeks past that date but proceed with caution to avoid sickness or food poisoning. Always do a thorough analysis of your wheel of brie before using it past the printed date. 

Here are a couple of ways to identify that your brie has expired.

  • Darker spots on the brie rind. I know we just talked all about mold and that the rind of brie is actually mold. But, if you see any dark spots or dark mold on your brie, that is a clear indicator that it has expired. If the rind itself has darkened in color or hue, that is also a sign that it is bad.
  • Texture change in the brie. Perfectly ripe brie is firm on the outside and bouncy on the inside. If it is not yet ripe it will be very stiff. The overripe brie will be runny and liquidy. If your brie is watery or extremely runny on the inside, it has most likely gone bad.
  • Strong odors when opening the brie. Brie should smell milky and buttery when fresh. When brie has gone bad, it reeks of ammonia. And I don't mean just a little bit... the odor will be strong. If your brie cheese does not smell right, toss it because it is no longer fresh.

how to store brie cheese 🫙

The secret to having brie cheese last a long time is storing it correctly. The proper storage for most cheeses is in a cool, dry place. Brie is no exception to this. Brie thrives in a dry environment with no air touching the cheese. Air touching the cheese will create mold.

So the best way to store brie cheese is in the original packaging it comes in. This will ensure no air gets to the cheese.

If you only want to store a portion of the brie, you can rewrap it on your own. Using cheese paper will ensure the cheese is properly sealed. My favorite cheese paper can be purchased online or at your local grocery store. If you can't find cheese paper, you can also use wax paper or parchment paper. Be sure to wrap the brie as tightly as possible. Then loosely wrap it in plastic wrap.

how to freeze brie cheese 🧊

Freezing brie cheese is a great option to make your brie last as long as possible. Since brie is a soft cheese, it does undergo texture changes when freezing. However, if you correctly wrap and store it, it will keep the changes down to a minimum. 

It is best to freeze brie that has not yet been opened and is in its original wrapping. However, you can also freeze leftover brie that has already been cut into. Just be sure to properly wrap it. The most important thing when wrapping the brie is ensuring no air is touching the cheese through air bubbles or gaps.

Wrap the brie cheese tightly using plastic wrap or aluminum foil. If your cheese is in its original wrapping, wrap it tightly on top of that wrapping. Then place it in an airtight container or freezer bag. Store in the freezer. Frozen brie is good for up to 3 months. Do not store brie for any longer than 3 months to prevent freezer burn and extreme textural changes.

Whole wheel of brie on cheese paper being unfolded

what to make with fresh brie cheese 🍽️

There are a variety of ways to use delicious brie! Since it has a mild flavor it pairs well with so many dishes. Whether brie is on its own or in a delicious appetizer, it is so delectable!

Brie can be showcased in almost every course. My cranberry brie bites pair buttery brie with a flaky crust and tart cranberries. My broccoli and brie soup adds that earthy brie flavor to a classic cheesy soup. My brie mac and cheese highlights how rich brie is and makes for the perfect elevated side dish for the holidays! Try out these brie dishes next time you're making food for family and friends.

Speaking of holidays, a great and simple appetizer you can make for any holiday is baked brie! You simply wrap a wheel of brie in puff pastry, brush on some egg wash, and bake until golden brown. Add any nuts or fruits on top to pair with the brie. When you cut into the wheel of brie, the pastry will be so flaky and the brie will ooze out. Your taste buds will be wowed! 

Brie belongs on every cheese platter! You can cut brie in so many creative ways to display on a charcuterie board. My favorite way is to cut the brie into small wedges, place each wedge of brie cheese into a circle, and have them lean onto each other. You can also cut them into smaller pieces or cubes so that people can put the small pieces on crackers or crusty bread. Just be sure that when serving brie on a board or on its own, the brie is at room temperature and you use a sharp knife. 

Add some fresh fruit to the board like green apple slices and peaches. Compliment the board with other types of cheese too. Hard cheese like parmesan and softer cheeses like blue cheese will perfectly complement the brie. Also, grab your favorite glass of white wine to drink while snacking on brie. A bright sauvignon blanc or herbaceous pinot gris is an excellent choice!

brie cheese faqs ❓

Which brie cheese is best?

Which brie cheese is best?
Triple cream brie is the best kind of brie! It has a higher content of milk fat making the cheese extra soft texture and rich flavor. As far as brands, my favorite brands that make delicious brie are Marin French, Trader Joe's, Saint Andre, and President. 

What does brie cheese taste like?

The best way to describe the taste of brie is buttery and nutty. Depending on the variety, it can also be earthy or fruity. The flavor of brie is mild and pairs well with many fruits and vegetables.

Will brie cheese melt?

Brie is a fantastic melting cheese! Due to the high moisture content, it easily melts and blends into warm dishes. However, the rind does not melt. For best results, remove the brie rind before adding the cheese to your dish, or you can always add the rind for a less smooth texture with lots of flavor!

Can you eat the rind of brie cheese?

Can you eat the rind of brie cheese?
Although most people think you can't eat the rind of brie cheese, you actually can! The rind holds earthy flavors and notes of umami. It doesn't melt, but it can be added to any dish for taste. You can also just eat it on its own with the creamy inside brie.

Can brie cheese be kept at room temperature? 

It is best to store brie in the fridge until ready to eat to avoid any bad bacteria from developing. However, enjoying brie at room temperature is way better than chilled since it makes the texture creamier. So let the brie sit for 1-2 hours on the counter before enjoying it.

Which cheese knife do you use for brie?

If serving brie on its own or on a charcuterie board, you should use a soft cheese knife to serve it. A soft cheese knife is one with a rectangular blade and various holes in the blade. This ensures that the soft cheese does not stick to the knife since there is not enough surface area for it to stick to.

brie recipes

Creamy Broccoli and Brie Soup

This broccoli and brie soup is unlike any other creamy soup you'll ever have! It has a blend of fresh brie cheese and gruyere. It tastes elegant and cozy but is the easiest soup to make! You will never want ordinary broccoli cheese soup once you try this one!

Close up shot of broccoli brie soup in a big white bowl

My rendition for broccoli cheese soup has been my most requested recipe! And I understand why, broccoli cheese soup is superior! However, this broccoli and brie soup takes the traditional soup to a whole new level.

I can't even explain how much I love brie cheese! It is so earthy in flavor but so smooth & melty in texture. It coats your mouth with a feeling of butter and has such a strong delicious taste.

This soup was recipe tested so many times to discover the perfect amount of brie cheese. I started with a measly 8 ounces and ended with a whopping 21 ounces! Well, I had to punch the soup with brie flavor and boy did I! The broccoli soup is so cheesy and delicious.

You will never be able to go back to ordinary broccoli cheese soup once you try this broccoli and brie soup. It is a such a fun rendition of a classic recipe and is sure to wow whoever tries it!

If you love this brie recipe, you must try my brie bites with cranberry sauce and mac and cheese with brie.

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ingredients 🧾

collage of broccoli and brie soup ingredients labeled with pink and white labels

Butter: You will need 6 tablespoons of unsalted high quality butter for this soup. This is the base ingredient to saute everything and combine all the flavors. My favorite is Kerrygold.

Onion: This broccoli soup calls for 1 medium yellow onion diced.

Garlic: 3 cloves of garlic are the perfect amount of garlic flavor for this soup.

Flour: ¼ cup of all purpose flour acts as the thickening agent in this soup.

Chicken stock: You will need 2 cups of your favorite stock for this recipe. I like to use chicken stock but you can also use vegetable stock. If possible, use chicken stock or bone broth, instead of chicken broth. Stock comes from bones whereas broth comes from meat. Stock and bone broth is so much more flavorful and nutritious.

Heavy cream: 2 cups of heavy cream is what makes this soup rich. Have the cream be at room temperature so that when it is added to the soup, there is not a drastic temperature change.

Broccoli: You will need 3 cups of fresh broccoli. You can either cut bits of broccoli or medium size chunks depending on your preference of having a smoother or chunkier soup.

Carrots: Just 3 small carrots are used in this broccoli cheese soup.

Seasonings: You will need sea salt, black pepper, smoked paprika, dry mustard, and cayenne. These seasonings add a depth of flavor to the soup.

Cheese: This broccoli brie soup uses a blend of brie and gruyere! You will need a lot of brie, 21 ounces to be exact. I like buying brie cheese at Costco because you can purchase a 21 ounce wheel for just a couple bucks. You can also buy it in bulk and store the extra. Check out my other post to learn how long does brie last. If you are unable to get your brie from Costco, you may need to purchase 2-3 wheels to equal 21 ounces. I keep the rind on for my soup, however if you are not a fan of the rind or want a smoother soup, you can remove the rind from the brie. Gruyere is added because it is super creamy, melty, and sharp! The perfect balance to earthy brie.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

You can substitute the gruyere if you can't find it. If you are having a hard time finding fresh gruyere cheese, you can substitute 1:1 with swiss or fontina.

Try olive oil instead of butter. Instead of using butter to saute the vegetables, you can try olive oil. Olive oil will have a more fruity & nutty flavor, whereas the butter will be more rich & decadent.

A man holding a bowl of broccoli and brie soup

If you love this creamy soup recipe, you will absolutely love my butternut squash tomato soup! It is extra creamy and full of cozy fall flavors.

tips & tricks 👩🏻‍🍳

This soup can be super smooth or on the chunkier side, depending on your preference! If you're a chunky soup lover, cut the broccoli into small chunks. If you like a super smooth broccoli cheese soup, place all but a quarter of the broccoli in the food processor and pulse until your desired consistency. Dice the remaining broccoli to have a couple bites throughout the soup.

Be sure the heavy cream is at room temperature! Adding cream to soup can be a very delicate process. The soup can become gritty or curdled when adding super cold cream to super hot soup. For a seamless addition, have the heavy cream be at room temperature so it can easily incorporate and melt into the soup.

step by step instructions 🔪

Melted butter in a large black dutch oven

Step #1 - Melt butter. In a large soup pot or dutch oven, melt the 6 tablespoons butter over medium heat.

Melted butter and onion in a large pot

Step #2 - Add the onion. Add the chopped onion and saute for 3-4 minutes until softened.

garlic added to onion in a large pot

Step #3 - Add the garlic. Add the garlic and saute for about 30 seconds until fragrant.

Flour added to softened onion in a large pot

Step #4 - Add the flour. Add the flour and mix until the onion mixture is golden brown in color.

broccoli and carrots in a large pot for broccoli and brie soup

Step #5 - Add the vegetables. Gently add the chopped broccoli and sliced carrots.

chicken broth added to vegetables in a large pot to make broccoli and brie soup

Step #6 - Add the chicken stock and seasonings. Next, pour in the chicken stock. Sprinkle in the salt, pepper, smoked paprika, dry mustard, and cayenne. Mix to combine. Increase the pot to high heat. Cook until the liquid boils and then lower heat. With the pot on the lowest heat, let simmer for covered for 10-20 minutes until the broccoli and carrots are cooked through & tender.

A large pot of brie soup with chunks of brie

Step #7 - Add heavy cream & cheese. Remove the lid from the soup & carefully pour in to room temperature heavy cream. Next, add in the shredded gruyere cheese & cubed brie.

Large pot of creamy brie soup

Step #8 - Simmer and serve! Let bubble for a moment to melt down the cheese a little bit. Then stir in all of the melted cheese into the soup. Remove the broccoli brie soup from the heat as soon as the cheese has fully melted. Pour a serving of the hot soup into a large bowl and top with cheddar cheese.

serving suggestions 🍽️

Serve this creamy soup with extra shredded cheese on top and crusty bread for dipping.

For more cozy dinner recipes, try red wine braised short ribs, pumpkin lasagna, or old fashioned chicken & rice.

storage & reheating ⏲️

Store this soup in an airtight container in the fridge for up to 5 days.

To reheat individual servings, place in a bowl and microwave for 1-2 minutes stirring in between. You can also reheat on the stovetop in a large saucepan covered on low heat for 5-10 minutes until warm.

I do not recommend freezing this soup since it is cream based and will separate when frozen.

To learn more about how to store brie cheese, check out my post that answers how long does brie last.

faq's ❓

Why is my broccoli cheese soup gritty?

This can happen if the soup reaches too high of a temperature after the cheese is added. The protein in the cheese separate from the fat creating a gritty or curdled texture. Be sure to remove the soup from the heat as soon as the cheese is melted & incorporated.

Why does the brie rind not melt?

In this soup recipe, if you are striving for a strong brie flavor, I suggest including the brie rind. However the brie rind does not melt. When it is added to the soup it strengthens the earthy flavor and tastes just like cheese when bit into.

What can you eat with soup instead of bread?

Instead of bread, try serving your soup with your favorite sandwich like grilled cheese, turkey or ham, or even a hot sub! You can also have soup with healthy recipes like a salad for a balanced meal. Or even with crackers like ritz or saltines for an easy option. For an unconventional pairing, try serving a cheesy soup with a soft pretzel!

other fall recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 6 servings

Broccoli and Brie Soup

Bowl of broccoli brie soup with chunks of brie

This broccoli and brie soup has a blend of fresh brie cheese and gruyere. It tastes elegant and cozy but is the easiest soup to make!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 tablespoons unsalted high quality butter
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • ¼ cup all purpose flour
  • 2 cups chicken stock
  • 2 cups heavy cream (room temperature)
  • 3 cups broccoli (finely chopped)
  • 3 small carrots (finely diced)
  • 1 teaspoon sea salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dry mustard
  • Pinch of cayenne
  • 5 ounces gruyere (shredded)
  • 21 ounces brie (rind on, cubed)

Instructions

  1. In a large soup pot or dutch oven, melt the 6 tablespoons butter over medium heat.
  2. Add the chopped onion and saute for 3-4 minutes until softened. Then add the 3 cloves garlic.
  3. Add the flour and mix until the onion mixture is golden brown in color. Next, pour in the chicken stock. Mix to combine everything together.
  4. Increase the pot to high heat. Gently add the chopped broccoli and sliced carrots. Sprinkle in the salt, pepper, smoked paprika, dry mustard, and cayenne. Mix to combine.
  5. Cook until the liquid boils and then lower heat. With the pot on the lowest heat, let simmer for covered for 10-20 minutes until the broccoli and carrots are cooked through & tender.
  6. Remove the lid from the soup & carefully pour in to room temperature heavy cream. Next, add in the shredded gruyere cheese & cubed brie. Let bubble for a moment to melt down the cheese a little bit. Then stir in all of the melted cheese into the soup.
  7. Remove the broccoli brie soup from the heat as soon as the cheese has fully melted. Serve warm with extra cheese on top!

Notes

Storage Instructions:

Store this soup in an airtight container in the fridge for up to 5 days.

Reheating Instructions:

To reheat individual servings, place in a bowl and microwave for 1-2 minutes stirring in between. You can also reheat on the stovetop in a large saucepan covered on low heat for 5-10 minutes until warm.

Chef Notes:

This soup can be super smooth or on the chunkier side, depending on your preference! If you're a chunky soup lover, cut the broccoli into small chunks. If you like a super smooth broccoli cheese soup, place all but a quarter of the broccoli in the food processor and pulse until your desired consistency. Dice the remaining broccoli to have a couple bites throughout the soup.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 809Total Fat: 67gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 222mgSodium: 1343mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 35g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Dinner

French Onion Fries

These french onion fries have crispy french fries loaded with caramelized onions and lots of cheese. These cheesy fries are the perfect savory appetizer for game day or a gathering with friends and family!

Super cheesy fork full of french onion fries covered in cheese and herbs

If you love french onion soup (who doesn't?!), you are going to absolutely die for these loaded fries! They are irresistibly good with that signature sweet onion taste!

I love french onion soup so much because it is sweet from the onions & savory from the cheese. It is just perfect for a cold day or any cozy night! Well these fries are exactly that. The onions are caramelized in butter, the fries are golden brown & salty, and the cheese is rich & ooey gooey goodness!

Loaded fries are just appetizer perfection because you can load them with anything! These fries give classic loaded fries a run for their money. Next time you are craving french onion soup or loaded fries, try these french onion fries!

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ingredients 🥘

Collage of ingredients for french onion fries labeled in pink and white

fries

Potatoes: You will need 2 pounds russet potatoes. Russet potatoes are high in starch and low in moisture making them the perfect potato for fluffy & crispy fries. 2 pounds is about 3-5 long potatoes.

Olive oil: Olive oil is used to coat the potato fries and make them crispy when baking. You need ⅓ cup of olive oil. My favorite is Brightland cold-pressed olive oils.

Seasonings: I think just sea salt and black pepper suffices for seasonings on the fries, but you can also use onion powder, garlic powder, crushed red peppers, or even cajun seasoning.

french onions

Butter: You will need 4 tablespoons of unsalted butter. My favorite high quality butter is Kerrygold.

Onions: Onions are the most important part of these fries. I like using yellow onions since they have a sweet natural flavor, but for a more potent onion taste you can use white onions. You will need 2 large onions for these french onion fries.

Garlic: Garlic is added because duh! You will need 4 cloves of garlic, minced.

Flour: Flour makes the french onion mixture thick and creamy. You will need only 2 tablespoons all purpose flour.

Beef stock: Beef stock is added to the caramelized onions to give it that signature french onion taste. You will need ¾ cup.

Seasonings: Salt and pepper is added for taste.

toppings

Cheese: Many different cheeses can be used on these loaded fries. I have found the best combination is a blend of creamy havarti and fontina. I like these cheese because they are so creamy and get extra melty when cooked. However you can also use gruyere cheese for more of a sharp flavor but still creamy, american cheese if you love classic loaded fries, or even Monterey jack for a buttery flavor. Have fun perusing the grocery store for your favorite! Just be sure to not purchase pre shredded cheese for these fries. Pre shredded cheese does not properly melt, so for best results, just buy the block and shred it yourself. Buy cheese in bulk and use the excess to make fried chicken mac and cheese or smoked gouda au gratin potatoes!

Herbs: I like to use rosemary for these french onion fries since the fries are so decadent, the strong taste of rosemary cuts the richness. However you could also used italian parsley, thyme, or even sage!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Make em' loaded sweet potato fries! If you are a die hard sweet potato lover, simply replace the russet potatoes with sweet potatoes. The french onion mixture is good on all fries! Also, you have got to try my fondant sweet potatoes with maple sauce, sweet potato gnocchi, or sweet potato crostini!

Experiment with flavors! If there is an herb you love, cheese you love, or if you have a preference on potato or onion, do it! These loaded fries can not be messed up. They are delicious no matter what you do!

tips & tricks 👩🏻‍🍳

Cut the sliced onion super thin. To make the french onions extra caramelized, cut them into very thin strips! Nothing is worse then when you go to grab a bite of loaded fries a get a big chunk of onion that is not caramelized. You want them to be thin to absorb all the flavor and create the perfect bite.

step by step instructions 🔪

Before you start, preheat the oven to 475F. Boil a pot of water on the stovetop. Line a baking sheet with parchment paper. Shred the cheeses. Have all your ingredients measured and ready to go.

Four pictures in a collage to show the steps of making french onion fries

Step #1 - Prepare the potatoes. Wash the russet potatoes and peel the potatoes. (image 1)

Step #2 - Cut the fries. Using a sharp knife, cut the peeled potatoes into long fries, about ½ inch thick. If you want the fries to be crinkle cut, you can use a crinkle fry cutter! (image 2)

Step #3 - Soak the fries. Once the water is boiling, remove from the heat and add the fries. Soak for 30 minutes (image 3). This step may seem annoying but it is really crucial for a crispy fry! It washes off some of the starch on the potatoes which will help them crisp while cooking.

Step #4 - Strain & season. Strain the potatoes and then place onto a hand towel or paper towels. Pat until completely dry. In a separate bowl, add the fries, olive oil, salt, & pepper and toss (image 4). Ensure every fry is evenly coated in oil and seasonings.

Four images in a collage to show steps 5 through 8 in making french onion fries

Step #5 - Lay. Place the fries in an even layer on the lined baking sheet with about 1 inch spaces between each fry (image 5). The fry needs to have space around it in order to crisp on all sides.

Step #6 - Bake, flip, bake. Bake for 12 minutes. Then flip, and bake for another 15 minutes (image 6). The fries should be super crispy when finished but not burnt. Set aside the fries.

Step #7 - Melt the butter. I like to begin caramelizing the onions as soon as I throw the fries in the oven. That gives about 30 minutes for the onions to get that deep amber color and develop the caramelized flavor. In a large saucepan, melt the butter over medium heat (image 7).

Step #8 - Add the onions. Reduce the heat to low and then add the onions (image 8). The onions will need to be stirred often to prevent any burnt bits. It typically takes about 20-30 minutes to have fully caramelized onions. Just keep your eye on them, stir often, and be patient. Do not turn up the heat at any point during the caramelization process, as this will burn the onions.

Four pictures in a collage to show steps 9 through 12 in making french onion fries

Step #9 - Add the garlic. Add the minced garlic and saute until fragrant, about 1 minute (image 9).

Step #10 - Add the flour. Stir in the flour and cook for an additional minute (image 10).

Step #11 - Add the broth. Then add the beef broth into the flour mixture and scrape the bottom of the pan to deglaze the pan and get up any bits that may have burnt (image 11). Add the salt and pepper.

Step # 12 - Finish caramelization. Saute for an additional 1-2 minutes until the mixture is super thick (image 12). Then remove from the heat.

Four pictures in a collage to show steps 13 through 16 of making french onion fries

Step #13 - Prepare. Reduce the oven heat to 375F. Grab a shallow dish and rub the inside with olive oil or butter. Add the fries to the dish (image 13).

Step #14 - Add onions. Then add the french onion mixture

Step #15 - Add the cheese. Before adding the cheese on top of the onion mixture, be sure to toss in a bowl to evenly mix the havarti and gruyere. Then add the shredded cheeses on top (image 15).

Step #16 - Bake & garnish. Bake for 10-15 minutes until bubbling. Then top with chopped rosemary (image 16). Serve warm while the cheese is still melted. Enjoy your mouthwatering french onion fries!

serving suggestions 🍽️

Serve these french onion fries warm topped with chopped fresh rosemary.

For more cheesy appetizer recipes, you should try air fryer brie bites with cranberry sauce, cast iron spinach artichoke dip, or fried goat cheese balls.

storage & reheating ⏲️

Store leftover fries in an airtight container in the fridge for up to 5 days.

Fries can be reheating in the air fryer or oven. Let the leftovers sit out at room temperature for a 5-15 minutes. For the oven, simply place the leftovers on a parchment paper lined baking sheet and bake for 8-10 minutes at 425F. For the air fryer, place in the basket and fry for 5-6 minutes at 325F.

Wondering what to do with leftover caramelized onions? Try adding them on top of my bbq bacon cheeseburger, loaded pierogi with sour cream dough, or even gouda barbecue chicken flatbread.

Big bite of french onion fries on a fork laying on a pan of other crispy fries

faq's ❓

Why are my caramelized onions not turning brown?

If your onions aren't browning, they need more time. I know it is tempting to pull the sauteed onions off the heat when they begin softening, but caramelized onions need quite a bit of time to fully caramelize. They should be far deeper in color than just golden.

Should caramelized onions look burnt?

No, caramelized onions should be brown and silky, not black and crispy. If your onions often burn, be sure to caramelize over low/medium heat. Low & slow is the name of the game when it comes to caramelized onions.

What does soaking fries in water do?

Soaking fries in water removes the starch on the outside of the potatoes which allows for the fries to get perfectly crispy and golden.

other savory side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 4 servings

French Onion Fries

Close up shot of cheesy pull of french onion fries on a fork

These french onion fries have crispy french fries loaded with caramelized onions and lots of cheese. These cheesy fries are the perfect savory appetizer for game day or a gathering with friends and family!

Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

French fries

  • 2 pounds russet potatoes
  • ⅓ cup olive oil
  • Salt & pepper

French onions

  • 4 tablespoons unsalted butter
  • 2 yellow onions (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons flour
  • ¾ cup beef stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toppings

  • ½ cup havarti cheese (shredded)
  • ½ cup fontina cheese (shredded)
  • Finely chopped rosemary

Instructions

  1. Preheat the oven to 475F. Boil a pot of water on the stovetop. Line a baking sheet with parchment paper. Wash the russet potatoes. Shred the cheeses. Have all your ingredients measured and ready to go.
  2. Peel the potatoes and then cut into long fries, about ½ inch thick. Once the water is boiling, remove from the heat and add the fries. Soak for 30 minutes.
  3. Drain the potatoes onto a hand towel or paper towels. Pat until completely dry. In a bowl, add the fries, olive oil, salt, & pepper and toss. Ensure every fry is evenly coated in oil and seasonings.
  4. Place the fries in an even layer on the lined baking sheet with about 1 inch spaces between each fry. The fry needs to have space around it in order to crisp on all sides.
  5. Bake for 12 minutes. Then flip, and bake for another 15 minutes. The fries should be super crispy when finished but not burnt. Set aside the fries.
  6. I like to begin caramelizing the onions as soon as I throw the fries in the oven. That gives about 30 minutes for the onions to get that deep amber color and develop the caramelized flavor. In a large saucepan, melt the butter over medium heat. Reduce the heat to low and then add the onions. The onions will need to be stirred often to prevent any burnt bits. It typically takes about 20-30 minutes to have fully caramelized onions.
  7. Add the minced garlic and saute until fragrant, about 1 minute. Stir in the flour and cook for an additional minute. Then add the beef broth into the flour mixture and scrape the bottom of the pan to deglaze the pan and get up any bits that may have burnt. Add the salt and pepper. Saute for an additional 1-2 minutes until the mixture is super thick. Then remove from the heat.
  8. Reduce the oven heat to 375F. Grab a shallow dish and rub the inside with olive oil or butter. Add the fries to the dish, then the french onion mixture, and lastly the shredded cheeses.
  9. Bake for 10-15 minutes until bubbling. Then top with chopped rosemary. Serve warm while the cheese is still melted. Enjoy!

Notes

Storage Instructions:

Store leftover fries in an airtight container in the fridge for up to 5 days.

Reheating Instructions:

Fries can be reheating in the air fryer or oven. Let the leftovers sit out at room temperature for a 5-15 minutes. For the oven, simply place the leftovers on a parchment paper lined baking sheet and bake for 8-10 minutes at 425F. For the air fryer, place in the basket and fry for 5-6 minutes at 325F.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 640Total Fat: 39gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 62mgSodium: 669mgCarbohydrates: 59gFiber: 6gSugar: 5gProtein: 16g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Appetizers

Creamy Butternut Squash Tomato Soup

This deliciously creamy butternut squash tomato soup is rich and so flavorful! It is made of fresh tomatoes, butternut squash, and roasted garlic. It is so simple & easy to make but the best, creamy soup you'll ever have!

On a wood cutting board is a white bowl with butternut squash tomato soup being scooped out with a spoon

First soup recipe of the season (woot woot)! This time of year where the weather is beginning to cool down and we are wearing cozy comfy sweaters, all I want is soup! Literally breakfast... lunch... dinner... give me all the delicious soups! This butternut tomato squash is one of my new favorite soup recipes!

This creamy soup was like if butternut squash soup and tomato soup had a baby. It is so so luscious and full of cozy flavors. It has a bit of maple syrup in it for sweetness and spices for warmth! And the tomatoes and garlic balance out those flavors, offering some acidity and saltiness.

Nothing is better than a big pot of soup on the stovetop in the fall and winter! This soup is it! Get a loaf of crusty bread, make this soup, and have yourself a whole cozy day!

For more cozy winter recipes, you must try my broccoli and brie soup, fried chicken mac and cheese, and spinach and pumpkin lasagna.

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ingredients 🧾

Collage of ingredients for butternut squash tomato soup labeled with pink and white labels

Tomatoes: This delicious soup uses both small and large variety of tomatoes. You will need 2 lbs of a large variety and 1 lb of a small variety. Some of my favorite large tomatoes to use are on-the-vine tomatoes, san marzano tomatoes, and roma tomatoes. Some of my favorite small tomatoes are cherry tomatoes, grape tomatoes, and campari tomatoes. Try out different kinds and see which flavor profile you like best!

Onion: You will need 1 medium yellow onion for this soup recipe.

Garlic: 1 whole head of garlic is used in this soup! Yes, you heard me right. You know if you have made one of my recipes, we are transparent about how much garlic we use. No shame in the game! Especially in soup, the more garlic the better. This head of garlic will be roasted so the flavor will be more mild and caramelized.

Olive oil: We use olive oil in this recipe to toss the roasted vegetables. I like to use a good quality olive oil for recipes that are very minimal like this one.

Seasonings: To season this soup, we use salt, black pepper, and red pepper flakes. Basic but necessary! Adds heat and the salt intensifies the flavors in the vegetables.

Stock: You will need 1 cup of your favorite stock for this recipe. I like to use chicken stock but you can also use vegetable broth. If possible, use chicken stock or bone broth, instead of chicken broth. Stock comes from bones whereas broth comes from meat. Stock and bone broth is so much more flavorful and nutritious. It creates a full bodied healthy soup. You can also use homemade broth!

Spices: Cinnamon and nutmeg are added in this soup to compliment the roasted butternut squash. It adds a warming flavor.

Butternut squash: Can't have butternut squash soup without butternut squash! You will need a 2 ½ pound squash. This is a pretty average size butternut squash and most likely the size of the ones you'll find at the grocery store.

Cream: To make this soup extra creamy, we add ½ cup of heavy cream to this soup. It is super smooth without the cream, but I love the silkiness the soup gains when adding the heavy cream. Make sure your cream is at room temperature or it could separate when touching hot soup.

Maple syrup: After testing this recipe so many times, this is the secret ingredient that made this soup just perfect! 1 teaspoon of maple syrup adds just a touch of sweetness and makes this soup oh so cozy! Don't skip this ingredient... it's a game changer!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

To make this soup vegetarian, substitute the cream and stock. Instead of chicken stock, you can use vegetable stock and instead of cream, you can use coconut milk. The soup will still be so creamy and delicious with these substitutions.

Skip the cream altogether. I love adding the cream to this soup because it makes it extra silky, but you don't have to add it! This soup is creamy even without the cream.

A table scape with a bowl of butternut squash tomato soup in a white bowl surrounded by golden spoons

If you have an excess of tomatoes, you must also make my homemade vodka sauce from fresh tomatoes! It can be mixed in with any pasta to make a cozy and flavorful winter dinner.

tips & tricks 👩🏻‍🍳

Use a good quality blender to puree the soup. I like to use a hand blender so I don't have to pour the veggie mix into a stand blender. An immersion blender allows you to blend everything right in the bowl or dutch oven. However, you can also use a stand blender like a Vitamix to make this soup super smooth!

Simmer, simmer, simmer! After the vegetables are roasted and everything is simmering in the pot, that is when the magic happens! The stock gets flavored with the vegetable juices, the roasted garlic cloves fill with flavor, and the seasonings all meld together. If you have time to spare, simmer this soup for an hour on low heat, this will make the soup extra flavorful and delicious!

Double the recipe & freeze. You'll thank me later because freezing soup during the fall and winter season is a game changer! If freezing, be sure to not add the cream so the soup doesn't separate in the freezer. Let the soup cool and then pour into an extra large freezer bag or a soup freezer container. Lay flat and store in your freezer for up to 3 months. When ready to eat, defrost in the fridge for 1-2 days and reheat per usual.

step by step instructions 🔪

Prior to starting, preheat the oven to 400F. Make sure your tomatoes and butternut squash is chopped and ready to go. The easiest way to cut a butternut squash is by cutting in half, removing the inner seeds, then peel the squash halves and chop. Cut the top off of the head of garlic. Line two large baking sheets with parchment paper.

A tray of chopped onions and tomatoes tossed in oils and seasonings

Step #1 - Season the tomato mixture. On one prepared baking sheet, add the quartered large tomatoes, whole cherry tomatoes, quartered yellow onion, head of garlic trimmed at the top, ¼ cup of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and red pepper flakes. Toss coating every tomato in the seasonings and olive oil.

Tray of roasted tomatoes and onions and garlic with seasonings and oil

Step #2 - Roast the tomatoes. Place the sheet pan of tomatoes in the oven to roast for 30-35 minutes until fragrant.

cubed butternut squash tossed in oils and seasonings on a tray

Step #3 - Season the butternut squash. On the other lined sheet pan, add the cubed butternut squash, remaining olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, maple syrup, cinnamon, and nutmeg. Toss to coat all the butternut squash.

Butternut squash roasted on a sheet pan with oils and seasonings

Step #4 - Roast the butternut squash. Place the sheet pan of butternut squash in the oven to roast for 30-35 minutes until the squash is tender.

Roasted tomatoes onions and garlic in a dutch oven

Step #5 - Transfer tomato mixture, broth, and cream. Transfer the roasted tomato mixture in a large pot or dutch oven. Squeeze the head of garlic removing just the garlic cloves into the soup. Discard the garlic head skin. Then add the heavy cream and chicken stock.

Roasted butternut squash in a dutch oven simmering

Step #6 - Transfer the butternut squash and simmer. Then add the roasted butternut squash. Place the pot on the stovetop and bring to a simmer over medium heat. Then reduce to low heat, cover, and continue to simmer for 5-10 minutes to allow all of the flavors to meld.

Roasted tomatoes and butternut squash pureed in a dutch oven

Step #7 - Puree soup. Remove the soup from the heat. Using an immersion blender or carefully pouring the mixture into a high speed blender, blend the vegetable mixture until smooth and luscious.

Butternut squash in a white bowl being held by a hand with a cozy sweater on

Step #8 - Top and serve. Serve while warm in a bowl. Enjoy the soup as is, or top with pumpkin seeds, croutons, and an extra drizzle of cream!

serving suggestions 🍽️

Serve this butternut squash tomato soup warm with all the toppings! I like to use pumpkin seeds, croutons, extra drizzle of cream and olive oil. You can also add chopped tomatoes, little bits of crispy bacon, parmesan cheese, or fresh herbs.

Make some fresh bread to dip in this soup like black garlic bread, french boule bread, brown butter garlic knots, or rosemary focaccia bread.

A man holding a bowl of butternut squash tomato soup in a white bowl

storage & reheating ⏲️

Let the soup cool for at least an hour before storing. Then place in an air tight container and store in the fridge for up to 5 days.

You can reheat this soup in the microwave or stove top. To reheat in the microwave, place in a heat safe bowl, cover with a microwave shield, and microwave for 1-2 minutes. To reheat on the stove top, pour the soup into a large saucepan and cook over medium-high heat until hot, stirring occasionally.

You can freeze this soup for up to 3 months. Simply let the soup cool and then pour into an extra large freezer bag. Lay flat and store in your freezer. When ready to eat, defrost in the fridge for 1-2 days and reheat per usual.

faq's ❓

Why is my soup grainy?

If you are noticing that your soup is grainy and not velvety smooth, this is most likely due to undercooked vegetables. Make sure to simmer the vegetables in the pot for at least 5 minutes and up to an hour. This step ensures the vegetables are fully cooked through. If the vegetables are undercooked, they will separate when blended creating a grainy or broken down soup.

What to add to soup to make it less thick?

I love my soups thick and rich, but if you prefer a thinner soup, just add more chicken broth until your desired consistency. You can do this before blending so the added stock still gets all those yummy flavors.

How do you make soup silky?

My favorite way to make soup super silky is actually done after it has finished cooking. Adding a drizzle of room temperature heavy cream and good quality olive oil on top, gives it that extra luscious texture with every spoonful!

other cozy side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 8 bowls of soup

Butternut Squash Tomato Soup

Bowl of butternut squash tomato soup with a spoon in it

This deliciously creamy butternut squash tomato soup is rich and so flavorful! It is made of fresh tomatoes, butternut squash, and roasted garlic. It is so simple & easy to make but the best, creamy soup you'll ever have!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 pounds ripe large tomatoes (quartered)
  • 1 pound small tomatoes (cherry or grape, whole)
  • 1 medium yellow onion
  • 1 head garlic (trimmed at the top)
  • ½ cup good quality olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red chili flakes
  • 1 cup chicken stock
  • 2 ½ pounds butternut squash (cubed)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup heavy cream (room temperature)
  • 1 teaspoon pure maple syrup

Instructions

  1. Preheat the oven to 400F. Line 2 large baking sheets with parchment paper.
  2. On one prepared baking sheet, add the quartered large tomatoes, whole cherry tomatoes, quartered yellow onion, head of garlic trimmed at the top, ¼ cup of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and red pepper flakes. Toss coating every tomato in the seasonings and olive oil.
  3. On the other lined sheet pan, add the cubed butternut squash, remaining olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, maple syrup, cinnamon, and nutmeg. Toss to coat all the butternut squash.
  4. Roast all the vegetables on both sheet pans for 30-35 minutes until the tomatoes are fragrant and the squash is tender.
  5. Transfer all of the roasted vegetables in a large pot or dutch oven. Squeeze the head of garlic removing just the garlic cloves into the soup. Discard the garlic head skin. Then add the heavy cream and chicken stock.
  6. Place the pot on the stovetop and bring to a simmer over medium heat. Then reduce to low heat, cover, and continue to simmer for 5 minutes to 1 hour to allow all of the flavors to meld.
  7. Remove the soup from the heat. Using an immersion blender or carefully pouring the mixture into a high speed blender, blend the veget.able mixture until smooth and luscious.
  8. Enjoy the soup as is, or top with pumpkin seeds, croutons, and an extra drizzle of cream & olive oil!

Notes

Storage Instructions:

Let the soup cool for at least an hour before storing. Then place in an air tight container and store in the fridge for up to 5 days.

Reheating Instructions:

You can reheat this soup in the microwave or stove top. To reheat in the microwave, place in a heat safe bowl, cover with a microwave shield, and microwave for 1-2 minutes. To reheat on the stove top, pour the soup into a large saucepan and cook over medium-high heat until hot, stirring occasionally.

Freezing Instructions:

You can freeze this soup for up to 3 months. If freezing, be sure to not add the cream so the soup doesn't separate in the freezer. Simply let the soup cool and then pour into an extra large freezer bag. Lay flat and store in your freezer. When ready to eat, defrost in the fridge for 1-2 days and reheat per usual.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 18mgSodium: 220mgCarbohydrates: 26gFiber: 7gSugar: 9gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Dinner

Air Fryer Brie Bites with Cranberry Sauce

These air fryer brie bites are the perfect appetizer for the holiday season! Inside flaky phyllo cups is gooey brie with tart cranberry sauce! It is such a an amazing appetizer to make ahead of time for get togethers or holiday parties.

Melty bite of brie in phyllo dough oozing out with brie and cranberry sauce

Brie appetizers are my jam! No pun intended. Whether its girls night or a holiday party, if I see brie, I am running to grab it. And these cranberry brie bites are the perfect holiday appetizer! All special occasions need to have this fancy appetizer recipe.

Well, of all easy appetizers, this might be the easiest. It is an air fryer recipe that takes less than 5 minutes to cook and less than 10 minutes to prepare. I love using an easy recipe for appetizers when hosting so that I don't have to be hung up in the kitchen when guests arrive! Especially air fryer appetizers, because I don't have to overheat my house with a pre-heated oven!

These bites are just perfection. It is not secret how much I love brie. I have so many brie recipes on here! These bites have super flaky crust, creamy brie, and tangy cranberry sauce. If you are a brie cheese lover like me, you just have to try these air fried brie bites!

If you love brie, you must try my creamy broccoli and brie soup and mac and cheese with brie!

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ingredients 🥘

Collage of ingredients for cranberry brie bites labeled in pink and white lettering

brie bites

Phyllo shells: You will need 2 containers of 15 phyllo dough shells (or filo dough). I love using Athens mini fillo dough shells since they are already made and you can simply defrost. However, you can use a variety of different bases for these air fryer cranberry brie bites.

Brie: You will need a 22 ounce wheel of brie. I get my brie cheese from Costco grocery store since it is so affordable and you can get a large amount of brie. You can always use leftover brie to make my mac and cheese with brie! Or you can buy it in bulk and store the extra. Check out my other post to learn how long does brie last. Local grocery stores typically sell brie in 8-12 ounces. If you prefer a less cheesy bite, you can purchase a smaller wheel of brie. The brie will need to be cut into small pieces.

cranberry sauce

Cranberries: This appetizer recipe calls for 1 cup of fresh whole cranberries. I always prefer homemade sauces over premade, but you could also use premade cranberry sauce for this recipe. One teaspoon of cranberry sauce is used in each brie bite.

Sugar: You will need ½ cup of granulated white sugar for the whole cranberry sauce. You could also use brown sugar for more of a molasses flavor.

Orange: This sauce recipe calls for both the zest and juice of an orange. You can try different flavor combinations with the citrus you add! Lemon will make it more bright, lime will make it more zesty, and grapefruit will make it more fresh!

Cinnamon: Just a dash of cinnamon does something magical to cranberry sauce. Makes it taste like Christmas!

Salt: A pinch of salt to even out the sweetness.

Rosemary: You will need a couple rosemary sprigs to chop & add on top of the brie! I also love to add a little sprig of rosemary on the plate when serving these.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Switch up the base of these bites! There are so many different ways you can make this appetizer your own. Try using baguette slices or crescent rolls! You can even used crescent dough squares or a sheet of puff pastry cut with a pizza cutter in a safe muffin tin to get that cup like shape! You could always buy puff pastry in bulk and make these delicious bites and apple hand pies with puff pastry for dessert!

If you don't love cranberry sauce, try your favorite jam! This air fryer baked brie is so versatile and goes with so many different flavors. Try using a cup apricot preserves, fig jam, red pepper jelly, or even apple butter! Try different brands of jelly & jams to figure out your favorite! But if you are a cranberry lover like me, make a big batch & use the other half to make lemon cranberry bars.

You can also bake these bites! If you don't have an air fryer, don't fret! Just bake these bites for 8-10 minutes at 350F.

tips & tricks 👩🏻‍🍳

For nice creamy cheese in every bite, remove the rind from the brie. Although the brie rind is delicious, it doesn't melt. So for warm ooey melted cheese, just cut the rind off!

Although it is not necessary, for best results bring the cranberry sauce to room temperature before preparing the air fryer brie bites. It makes the sauce easier to work with & still be firm after cooking.

step by step instructions 🔪

Pot of cranberries orange zest and spices labeled with step 1

Step #1 - Begin cranberry sauce. In a large saucepan over medium heat, whisk together the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a boil. Let simmer for 10-15 minutes covered until all the cranberries have bursted.

Cranberry sauce in a small pot labeled as step 2

Step #2 - Simmer & thicken the cranberry sauce. Then remove the lid and let simmer on low heat for about 5 minutes to thicken up. Remove from heat & set aside to cool while you prepare the remaining components.

Phyllo cups filled with chunks of brie cheese labeled as step 3

Step #3 - Add brie. On a baking sheet, in a single layer, place your phyllo dough shells. Place brie pieces into each cup.

Phyllo brie bites with cranberry sauce labeled as step 4

Step #4 - Add cranberry sauce. Then scoop a generous spoonful of cranberry sauce and place that on top of the cube of brie.

Phyllo brie cranberry cups inside a black air fryer labeled step 5

Step #5 - Air fry. Bring your cookie sheet filled with delicious cranberry brie bites to your air fryer. Spray your air fryer basket with cooking spray. Place each brie bite into your air fryer basket. It is okay if they touch, they will get flaky and golden brown no matter what. Fry for 4-6 minutes at 300 degrees F. Cooking time varies depending on the brand of your air fryer.

Air fried cranberry brie bites on a platter cooling down labeled step 6

Step #6 - Finishing touches. Remove from the air fryer and top with chopped rosemary. Place on a heat safe serving platter and serve. Enjoy your brie bites with cranberry sauce!

serving suggestions 🍽️

Serve air fryer brie bites warm on a platter with chopped rosemary on top and rosemary sprigs around the plate. For an extra touch of sweetness, drizzle with honey or maple syrup.

If you love this holiday appetizer recipe, you should also try this baked goat cheese dip, sweet potato crostini, and fried goat cheese balls.

storage & reheating ⏲️

Store leftover brie bites in an airtight container or Tupperware covered with saran wrap in the fridge for up to 5 days.

You can also make these air fryer brie bites ahead of time! Simply prepare the bites and store in the fridge until ready to air fry. This is a great holiday appetizer that you can prepare ahead of time! The easiest way of having a get together or party is by making the appetizers ahead of time so you don't have to fuss with cooking when your guests arrive.

To learn more about how to store brie cheese, check out my post that answers how long does brie last.

Flaky phyllo cups stuffed with melty brie and gooey cranberry being grabbed by a hand

faq's ❓

Why does my phyllo dough burn?

Phyllo dough has extremely thin layers and can easily burn. Make sure to not cook phyllo dough any higher than 350F to prevent burning.

Should you cut the rind off brie before baking?

The rind is edible so it depends on if your brie recipe wants more brie flavor or a super smooth texture. Brie is a soft cheese and the brie rind keeps it in place. For brie bites or mac and cheese with brie, you want gooey cheese with a soft texture, so you will need to remove the rind. Whereas, for brie broccoli brie soup, you want to keep the rind on to get all that nutty flavor!

Does cranberry sauce thicken after cooking?

Once the cranberries in cranberry sauce pop, natural pectin is released which causes the sauce to thicken. Even after it is cooked, it continues to thicken the longer that it is chilled. So if your sauce is too thin, just let chill for 30 minutes to an hour to thicken!

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 30 bites

Air Fryer Brie Bites

Phyllo dough brie bite cut in half oozing cheese

These air fryer brie bites are the perfect appetizer for the holiday season! Inside flaky phyllo cups is gooey brie with tart cranberry sauce!

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

Ingredients

Brie bites

  • 2 packs phyllo shells (30 shells total)
  • 22 ounces brie (cubed into 1 inch squares)

Cranberry sauce

  • 1 cup fresh whole cranberries
  • ½ cup granulated sugar
  • Zest from 1 orange
  • Juice from 1 orange
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • Fresh rosemary (chopped for topping, sprigs for plating)

Instructions

  1. In a large saucepan over medium heat, whisk together the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a boil. Let simmer for 10-15 minutes covered until all the cranberries have bursted. Then remove the lid and let simmer on low heat for about 5 minutes to thicken up. Remove from heat & set aside to cool while you prepare the remaining components.
  2. On a baking sheet, in a single layer, place your phyllo dough shells. Place brie pieces into each cup. Then scoop a generous spoonful of cranberry sauce and place that on top of the cube of brie.
  3. Bring your cookie sheet filled with delicious cranberry brie bites to your air fryer. Spray your air fryer basket with cooking spray. Place each brie bite into your air fryer basket. It is okay if they touch, they will get flaky and golden brown no matter what. Fry for 4-6 minutes at 300 degrees F. Cooking time varies depending on the brand of your air fryer.
  4. Remove from the air fryer and top with chopped rosemary.

Notes

Storage Instructions:

Store leftover brie bites in an airtight container or Tupperware covered with saran wrap in the fridge for up to 5 days.

Make Ahead Instructions:

Simply prepare the bites and store in the fridge until ready to air fry. This is a great holiday appetizer that you can prepare ahead of time! The easiest way of having a get together or party is by making the appetizers ahead of time so you don't have to fuss with cooking when your guests arrive.

Reheating Instructions:

Reheat the bites in the air fryer at 300F for 4-6 minutes.

Chef Notes:

For nice creamy cheese in every bite, remove the rind from the brie. Although the brie rind is delicious, it doesn't melt. So for warm ooey melted cheese, just cut the rind off!

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 147mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Appetizers

Fondant Sweet Potatoes with Rosemary Maple Sauce

These fondant sweet potatoes are pillowy soft and full of flavor! After being baked they are drizzled in a rosemary maple sauce. These dreamy sweet potatoes are an excellent holiday side dish or perfect for a dinner party!

If you have never had fondant potatoes, your world is about to be changed! Fondant style potatoes are a method of cooking potatoes. They are cut into cylindrical shape knobs and slowly roasted in butter & stock. The potatoes absorb all the flavor and juices making them so soft & flavorful on the inside and have a caramelized exterior.

Alongside the melt-in-your-mouth potatoes is a rosemary maple sauce! It is herby, sweet, & buttery. This sauce intensifies the mellow flavor of the sweet potatoes.

These fondant sweet potatoes belong on everyone's holiday table! They would be a great side dish for Thanksgiving or Christmas dinner. They are usually the first to go at family gatherings since they are so addicting & flavorful! The best potatoes for every occasion!

If you love this sweet potato recipe, you would also love sweet potato gnocchi, sweet potato crostini with goat cheese and candied pecans, and chickpea sweet potato curry.

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ingredients 🧾

Collage of ingredients for fondant sweet potatoes labeled in pink and white labels

fondant sweet potatoes

Sweet potatoes: You will need 3 pounds of sweet potatoes for this recipe. Try to get potatoes that are less wide and more long. When we cut the potatoes, we want them to be in large cubes as even as possible. I have found that 3 pounds is typically 3 large sweet potatoes or 4 medium sweet potatoes but be sure to weigh them when purchasing.

Butter: Butter adds a rich flavor when roasting the potatoes. You will need only 2 tablespoons of melted salted butter. My favorite is Kerrygold.

Olive oil: You will need 2 tablespoons of olive oil when roasting the sweet potatoes. Use a good quality olive oil for this recipe.

Seasoning: We keep the seasoning on the fondant potatoes pretty simple since the potatoes and sauce hold so much flavor! Just 1 teaspoon of sea salt and ½ teaspoon of black pepper is added to the potatoes.

Chicken stock: Chicken stock is a very important ingredient to fondant potatoes! For best results, use chicken stock instead of chicken broth. Stock comes from bones whereas broth comes from meat. Stock and bone broth is so much more flavorful and nutritious. If you are vegan/vegetarian, you can also use vegetable stock.

Garlic: A little garlic goes a long way in this recipe. Since the chicken stock absorbs all the flavors added to it when roasting, the garlic flavor really gets intensified. Just 2 smashed garlic cloves are enough.

Rosemary: The rosemary and garlic is added to flavor the broth. I like using fresh rosemary for these potatoes since it is the most aromatic herb. When basting the potatoes it smells like heaven when the rosemary is sizzling in the butter! It also adds a peppery pine-like flavor!

rosemary maple sauce

Rosemary: More rosemary in the sauce because duh! All that herby goodness we want on both the potatoes and buttery sauce.

Maple syrup: ⅓ cup maple syrup adds sweetness and viscosity to the sauce. Maple flavor is like a match made in heaven with sweet potatoes.

Butter: The base of the sauce is hot butter. It coats the potatoes and gives the sauce a rich aspect.

Cinnamon: You will need ½ teaspoon of cinnamon to spice the sauce up!

Salt: Just a pinch of sea salt for good measure!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever fresh herbs are your favorite! Personally, rosemary is my favorite herb which is why I use it so much in this recipe, but you could also use sage leaves, fresh thyme sprigs, or even oregano! The potatoes will really take on the flavor of the herb.

If you don't have maple syrup, you can also use honey. Honey will give the sauce a floral & fruity flavor profile than mapley & caramel. You can substitute maple syrup for honey 1:1.

White large platter of fondant sweet potatoes with a side of maple sauce

tips & tricks 👩🏻‍🍳

Use a cast-iron pan! This is the most important aspect of perfecting these potatoes. A cast iron skillet distributes heat evenly and gives the potatoes their caramelized crisp exterior.

Don't skip basting the top of the potatoes. After the potatoes are roasted, rosemary and garlic is added to the hot butter. Not only does basting get the flavor from the pan juices in the potatoes but it distributes the fat from the butter all over the potato pieces to make them crisp.

step by step instructions 🔪

Prior to starting, preheat the oven and prep the sweet potatoes. Preheat the oven to 450F. Using a sharp knife, cut the sweet potatoes into 1 inch thick rounds. Try to make the sweet potatoes chunks as even as possible so that they can cook at the same pace. You can leave the sweet potato skin on for a more crisp exterior or peel it off for a melt-in-your-mount fondant potato.

Cut sweet potatoes in a cast iron pan seasoned with salt and pepper

Step #1 - Toss & coat. Place the potatoes in a cast iron skillet pan or casserole dish. Toss the potatoes in the melted butter, olive oil, salt, and pepper. Move around the potatoes so that they are not touching each other and are placed in a single layer. Make sure the potatoes have the flat side of the round against the pan.

Sweet potatoes being roasted in a cast iron pan

Step #2 - Roast. Place the coated potatoes in the hot oven to bake for 20 minutes. Then remove from the oven and flip them so the other flat side of the potato is now touching the pan. Roast for another 15 minutes.

A cast iron pan of fondant sweet potatoes with chicken broth and rosemary

Step #3 - Baste. My favorite part of this process! Remove the roasted sweet potatoes from the oven and carefully tilt the pan, drawing all of the hot butter to one side of the hot skillet. In the puddle of butter, add the fresh rosemary and smashed garlic. Then using a spoon, scoop the butter and pour it on the tops of the sweet potatoes. Repeat this step for about 2 minutes until all of the sweet potato chunks have been fully basted.

A cast iron pan filled with fondant sweet potatoes finished baking

Step #4 - Add stock. Carefully add in the chicken stock. Then return to the oven to roast for another 15-25 minutes, until the liquid has evaporated.

A small pot of rosemary maple sauce simmering

Step #5 - Sauce time! While the sweet potatoes finish baking, make the rosemary maple sauce. Start by browning the butter. Place the butter in a light colored medium saucepan over medium heat. Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown. Now reduce the pan to medium-low heat. Then add in the maple syrup, cinnamon, rosemary, and a pinch of salt. Let that thicken on low heat for about 2 minutes. Then remove from the heat and set aside.

FOndant sweet potato on a platter being drizzled with sauce

Step #6 - Final touches. The only thing left to do is get out your sweet potatoes and make em' pretty! Remove the sweet potatoes from the oven and transfer them to a serving platter. Drizzle the fondant sweet potatoes in the rosemary maple sauce. Sprinkle with chunky sea salt.

serving suggestions 🍽️

Serve fondant sweet potatoes warm on a serving platter with rosemary maple sauce on the side or drizzled on top.

For more holiday side dishes, try brie mac and cheese, lawrys creamed corn, and gouda au gratin potatoes.

Super close up shot of pillowy fondant sweet potatoes

storage & reheating ⏲️

Leftover fondant sweet potatoes can be stored in an air tight container in the fridge for up to 3 days.

These potatoes are best eaten immediately after making, but they can be reheated in a pan, if needed. Heat a nonstick skillet to medium-high heat, add the potatoes to the pan, cover, and cook for about 5 minutes. Then remove the cover, flip the potatoes, and cook uncovered for another couple minutes until warmed throughout.

faq's ❓

Why are my fondant potatoes soggy?

If your fondant potatoes come out soggy, that is most likely due to too much liquid in the pan. The liquid should be about ⅔ way up the side of the potato so that when they bake, the potatoes absorb the stock, and then continue cooking without liquid to crisp up the exterior. Make sure you are using a cast iron skillet and that it is the right size to have the stock more than halfway up the potato side!

Do the potatoes need to be covered when baking?

No! Do not cover the potatoes when roasting. Covering the potatoes instead of leaving them uncovered would steam them rather than searing them.

How do you keep butter from burning when basting?

Baste these fondant sweet potatoes without the heat on. If the heat is too high, it will burn the butter and garlic and create a bitter taste. Removing the pan from the heat completely will still infuse the butter with the garlic and rosemary from the heat of the skillet.

other side dish recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 4 servings

Fondant Sweet Potatoes with Rosemary Maple Sauce

Close up fondant sweet potatoes with rosemary maple sauce

These fondant sweet potatoes are pillowy soft and full of flavor! After being baked they are drizzled in a rosemary maple sauce. These dreamy sweet potatoes are an excellent holiday side dish or perfect for a dinner party!

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

Fondant sweet potatoes

  • 3 pounds sweet potatoes (about 3 large ones of 4 medium ones, long instead of wide, evenly sized, peeled & cut into 1 inch rounds)
  • 2 tablespoons high quality salted butter (melted)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken stock
  • 2 garlic cloves (smashed)
  • Fresh rosemary sprigs

Rosemary maple sauce

  • Fresh rosemary sprigs
  • ⅓ cup pure maple syrup
  • 4 tablespoons high quality unsalted butter
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 450F. Using a sharp knife, cut the sweet potatoes into 1 inch thick rounds. Try to make the sweet potatoes chunks as even as possible so that they can cook at the same pace.
  2. Place the potatoes in a cast iron pan or casserole dish. Toss the potatoes in the melted butter, olive oil, salt, and pepper. Move around the potatoes so that they are not touching each other and are placed in a single layer. Make sure the potatoes have the flat side of the round against the pan.
  3. Place the coated potatoes in the hot oven to bake for 20 minutes. Then remove from the oven and flip them so the other flat side of the potato is now touching the pan. Roast for another 15 minutes.
  4. Remove the roasted sweet potatoes from the oven and carefully tilt the pan, drawing all of the hot butter to one side of the hot skillet. In the puddle of butter, add the fresh rosemary and smashed garlic. Then using a spoon, scoop the butter and pour it on the tops of the sweet potatoes. Repeat this step for about 2 minutes until all of the sweet potato chunks have been fully basted.
  5. Carefully add in the chicken stock. Then return to the oven to roast for another 15-25 minutes, until the liquid has evaporated.
  6. While the sweet potatoes finish baking, make the rosemary maple sauce. Start by browning the butter. Place the butter in a light colored medium saucepan over medium heat. Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown. Now reduce the pan to medium-low heat. Then add in the maple syrup, cinnamon, rosemary, and a pinch of salt. Let that thicken on low heat for about 2 minutes. Then remove from the heat and set aside.
  7. Remove the sweet potatoes from the oven and transfer them to a serving platter. Drizzle the fondant sweet potatoes in the rosemary maple sauce. Sprinkle with chunky sea salt.

Notes

Storage Instructions:

Leftover fondant sweet potatoes can be stored in an air tight container in the fridge for up to 3 days.

Reheating Instructions:

These potatoes are best eaten immediately after making, but they can be reheated in a pan, if needed. Heat a nonstick skillet to medium-high heat, add the potatoes to the pan, cover, and cook for about 5 minutes. Then remove the cover, flip the potatoes, and cook uncovered for another couple minutes until warmed throughout.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 614Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 821mgCarbohydrates: 91gFiber: 12gSugar: 39gProtein: 9g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Easy Lawrys Creamed Corn

This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!

A close up shot of creamed corn with a wooden spoon in the center

I have a confession... my favorite part of Thanksgiving is creamed corn. Trust me, I get the looks every time I say that, but it's true. Last Thanksgiving, I had to bring a dish for dinner at my in-laws house. I showed up with creamed corn and no one seemed very interested. After eating dinner, we go around the table and say what food item was our favorite. And this lawrys creamed corn recipe won!

If you love this vegetable side dish, you must try my fondant sweet potatoes, butternut squash tomato soup, and ratatouille.

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ingredients 🧾

Butter: You will need only 2 tablespoons butter for this recipe. My favorite butter is Kerrygold.

Corn: This creamed corn recipe has very simple ingredients, corn being one. It calls for 24 ounces of frozen corn kernels. Frozen corn is better than canned corn for this recipe as it has significantly less salt.

Heavy cream: Heavy whipping cream is what makes this cream corn so creamy! 1 full cup at room temperature is needed.

Sugar: Not much sugar is needed for this creamed corn since the sweet corn is already sweet. Just 2 tablespoons of added granulated white sugar will do the trick.

Seasonings: The seasonings in this recipe is what takes it over the top! You will need ½ teaspoon salt, ½ teaspoon ground pepper, and 1 teaspoon lawry's. Lawry's seasoning has a distinct garlicy, peppery taste.

Garlic: Garlic in this recipe gives it that savory component. 3 cloves of finely minced garlic is needed.

Milk: The milk is added to the flour to create a paste. This combination gives the creamed corn that thick viscosity. You will need ½ cup milk.

Flour: You will need 3 tablespoons of all purpose flour to be the thickening component in the paste.

Cheese: This is extra, but also necessary, parmesan cheese! ¼ cup of parmesan cheese gives the creamed corn that cheesy top. I love the sharpness it adds to the dish. If you buy parmesan cheese in bulk, you can use excess cheese to make my cast iron spinach artichoke dip!

Thyme: Fresh thyme adds an herby component to a rich side dish.

Find the full ingredient measurements and instructions in the recipe card below!

variations and substitutions 📖

You can substitute frozen corn for fresh whole kernel corn. Use the same amount of fresh corn as frozen corn is listed in the recipe. About 4 ears of corn should be 24 ounces. Make sure you boil your ears of fresh corn for a couple minutes before adding them to this creamed corn recipe.

Add whatever herb is your favorite. The purpose of the herb is to brighten up the richness of the creamy dish. If you like basil, rosemary, sage, or any other herb, substitute the fresh thyme for that!

Large sauce pan of cream corn with a spoon in the center

tips & tricks 👩🏻‍🍳

Thicken to your desired consistency! If you prefer a thinner creamed corn only cook for 5 minutes in step 4, whereas if you like a super thick creamed corn (how I like it) cook for 10 minutes in step 4.

If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.

step by step instructions 🔪

Prior to starting, preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.

Frozen corn kernels in a large saucepan labeled step 1

Step 1 - Add corn. In a large saucepan over medium heat, melt butter. Then add the frozen corn.

A large saucepan with frozen corn, butter, and seasonings simmering labeled step 2

Step 2 - Add seasonings, cream, garlic, and sugar. Then add the heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.

A bowl of milk and flour mixed together to thicken creamed corn labeled step 3

Step 3 - Flour mixture. In a small bowl, whisk together the 3 tablespoon flour and milk.

Creamed corn in a large saucepan bubbling with cream labeled step 4

Step 4 - Pour into the corn and simmer. Pour the flour mixture into the corn mixture. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.

unbaked creamed corn in a baking dish topped with cheese and thyme labeled step 5

Step #5 - Put into baking dish. Place corn into the prepared baking dish. Be sure to get all those creamy corn kernels from the bottom of bowl.

A casserole dish of baked creamed corn labeled step 6

Step #6 - Top and bake. Sprinkle the parmesan cheese on top. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.

serving suggestions 🍽️

Serve warm with a serving spoon and topped with fresh chopped herbs.

To complete your holiday meal, try these other side dishes brie mac and cheese, black garlic bread, and fried chicken mac and cheese.

storage & reheating ⏲️

Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.

You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.

faq's ❓

Is cream-style corn the same as creamed corn?

Cream-style corn uses a blend of pureed corn kernels and fresh, whereas creamed corn is typically whole corn kernels mixed with cream.

Why won't my cream corn thicken?

If your cream corn is not getting to your desired thickness, try to keep cooking it until the liquid evaporates. Even letting it simmer on low for a few minutes can quickly change the consistency from watery to thick and creamy.

Does creamed corn thicken as it cools?

Yes! While the ingredients in the creamed corn cool, it will make the overall consistency thicker.

how to video 🎥

other thanksgiving side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 6 servings

Lawrys Creamed Corn

Close up of the creamiest creamed corn on a spoon

This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons unsalted high quality butter
  • 24 ounces frozen corn kernels
  • 1 cup heavy cream (room temperature)
  • 2 tablespoons white granulated sugar
  • ½ teaspoon sea salt
  • 1 teaspoon lawrys seasoning
  • ½ teaspoon ground black pepper
  • 3 cloves garlic (finely minced)
  • ½ cup whole milk
  • 3 tablespoons all-purpose flour
  • ¼ cup parmesan cheese (grated)
  • Fresh thyme (finely minced)

Instructions

  1. Preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.
  2. In a large saucepan over medium heat, melt butter. Then combine corn, heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.
  3. In a small bowl, whisk together the 3 tablespoons of flour and milk. Pour into the corn mixture.
  4. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.
  5. Place corn into the prepared baking dish. Sprinkle the parmesan cheese on top.
  6. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.

Notes

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Make Ahead Instructions:

You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.

Reheating Instructions:

You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.

Chef Notes:

If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 541mgCarbohydrates: 34gFiber: 3gSugar: 12gProtein: 7g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Loaded Pierogi with Sour Cream Dough

These crispy loaded pierogi have a sour cream dough, cheesy potato filling, and are loaded with toppings of caramelized onions, fresh chives, a dollop of sour cream, and sprinkling of crisp bacon! It is like an inside out loaded baked potato. The perfect appetizer or side dish for the whole family!

Crispy loaded pierogi being grabbed by a hand with caramelized onions, bacon, and sour cream

The first time I made homemade pierogi, I just fell in love! Crisp little dumplings stuffed with cheesy potatoes... what's not to love! They quickly became my favorite comfort food. Weather getting colder? Friday night in? Movie night? Everything calls for these loaded pierogi!

Pierogi have a wide variety of filling flavors from sweet to savory, but my favorite by far is the classic cheesy potato! I love that there are an endless choice of toppings to make these loaded pierogi your own! My favorites are caramelized onions, bacon bits, fresh chives, and lots of sour cream! These would be a great food option to have as a build your own bar for a party or get together, where everyone can top their own pierogi!

If you love this handheld snack, you must try my hot honey lemon pepper wings and black garlic bread! They're flavor filled bite sized snacks.

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ingredients 🥘

Collage of ingredients for loaded pierogi labeled with pink and white labels

filling

Potatoes: Stick to russet potatoes for homemade pierogi. Other potatoes are too waxy and will make a rubbery filling rather than smooth and creamy. You will need 2 medium potatoes.

Cheese: Don't use pre-shredded cheese for the filling. Cheese that comes pre-shredded is tossed in preservatives that hinder how much it melts. For a smooth cheesy filling, buy the block of cheese and shred it yourself. You will need about 1 cup of sharp yellow cheddar cheese shredded.

Cream cheese: Just a little cream cheese in the filling makes it extra creamy! Be sure to use full fat cream cheese. You will need 4 ounces worth.

Seasonings: To flavor the potato filling, you will need onion powder, sea salt, and black pepper.

sour cream dough

Butter: You will need 4 tablespoons of high quality butter for frying the pierogi after boiling. My favorite is Kerrygold.

Flour: All purpose flour is best for this pierogi dough recipe. This will provide the structure needed to keep the filling in. You will need 2 ½ cups.

Salt: Don't forget to add ½ teaspoon of salt into the dough since this adds so much flavor.

Sour cream: Be sure to use full fat sour cream. The fat content binds the ingredients together so having lessened fat makes for a rough dough. You will need ¼ cup of sour cream.

Egg: 1 egg makes the dough extra rich. It will need to be at room temperature.

Water: I recommend to use warm water to more easily combine all of the ingredients and make for a supple dough. You will need ⅔ cup water.

toppings

There are so many different toppings you can add on top of these homemade pierogi, but for a classic loaded pierogi add bacon, chives, sour cream, and caramelized onions.

Find the full ingredient measurements and instructions in the recipe card below!

Large platter of crispy pierogi loaded with caramelized onion, bacon, sour cream, and chives

variations and substitutions 📖

Try a different type of cheese in the filling. To give the pierogi your own unique twist, try swapping the yellow sharp cheddar cheese for parmesan cheese, habanero cheddar, or even goat cheese. There are a variety of cheeses that would be delicious in the filling! My brie mac and cheese shows just how delicious a cheesy dish can be when you swap out the cheese for your favorite kind!

Customize these pierogi by adding your favorite toppings! There are so many options of toppings that pair deliciously with these cheesy pierogi. Some of my favorites are sour cream, crispy centre cut bacon, green onions, wild mushrooms, sun-dried tomatoes, crispy onions, crispy jalapenos, chorizo sausage, black truffle, and crispy fried brussel sprouts. There are so many different combinations you can do to make these loaded pierogi your own!

Experiment with sauces. Many love to add sauces to their pierogi to dip in or drizzle on top. Try garlic-parmesan sauce, creamy ranch dressing, cheddar cheese sauce, creamy sriracha, or even barbecue sauce. When I am feeling fancy, I'll drizzle some white truffle oil on top!

tips & tricks 👩🏻‍🍳

Combine the filling while the potatoes are still warm. This makes it very easy for all the flavors to melt together and evenly disperses the ingredients.

Use a food processor to mix the potato filling for it to be extra smooth. A couple pulses of the mixture in the food processor will really blend everything together to ensure there are no chunks of potatoes.

Use leftover potatoes and leftover caramelized onions to make my french onion fries! They are crispy fries topped with savory and flavorful caramelized onions.

step by step instructions 🔪

Showing how to make loaded pierogi in the first four steps

Step #1 - Boil the potatoes and add filling ingredients to a large bowl. Boil the potatoes in salted water until soft. Drain well. Make the filling while the potatoes are still warm so all of the filling ingredients can melt together. In a large bowl, add the potatoes, shredded cheese, cream cheese, onion powder, salt, and black pepper (image 1).

Step #2 - Combine all ingredients. Using a hand blender or masher, combine all of the ingredients (image 2). You can make the filling as chunky or as smooth as you'd like. For extra smoothness, you can pulse the mixture a few times in a food processor. Cover the bowl with plastic wrap and place in the fridge to cool.

Step #3 - Combine ingredients for the sour cream dough. Add the flour and salt in a large bowl to evenly disperse. On a large cutting board or cleaned work surface, pour the flour. Then in the middle of the flour pile, make a well. Make the well big enough to hold all of the liquids in the dough (an egg, ⅔ cup water, and ¼ cup sour cream). Add the egg, sour cream, and water slowly into the well trying not to have any liquids escape (image 3). If some liquids begin to fall out of the well, simply toss some of the flour mixture on it to reincorporate it into the dough.

Step #4 - Mix and knead the dough. Using a fork, start to mix the liquids and flour together in the center of the well until a shaggy dough forms. Then with your hands, knead though until smooth and soft (image 4). Place the dough back in the bowl and cover with a hand towel. Rest for 10 minutes.

Showing how to make loaded pierogi in steps 5 through 8

Step #5 - Roll out the dough. After 10 minutes, flour a workstation. Using a rolling pin, roll out the dough to be about ¼ inch thick (image 5). Once it is rolled out, sprinkle some flour on top.

Step #6 - Cut dough circles. Using a 4 inch diameter cookie cutter, cut out circles all over the dough (image 6). Set cut dough circles aside on a floured surface under a damp hand towel.

Step #7 - Prepare the pierogi. Grab the potato filling from the fridge. Using a 1 inch cookie scoop, scoop one scoop of filling onto each dough circle (image 7).

Step #8 - Press and seal pierogi. Dip your finger in water and brush it on the edges of the dough circle. Then fold it in half so that all edges touch. Pinch with your fingers to seal and then press the edges with a fork (image 8).

Showing how to make loaded pierogi in steps 9 through 12

Step #9 - Repeat sealing to all pierogi. Press and seal all of the pierogi. Place each prepared dumpling under the damp towel while preparing the next (image 9).

Step #10 - Boil the pierogi. Bring a large pot of water to a boil and add salt. Drop about 4 pierogi at a time into the pot of salted boiling water. Gently stir to ensure they do not stick to each other or the pot. After about 3-5 minutes the pierogi will float to the top. This means that they are done boiling! Using a slotted spoon, remove them and set aside on an oiled tray, plate, or bowl (image 10). Repeat this step until all pierogi have been boiled.

Step #11 - Saute the pierogi. In a large skillet over medium heat, heat 4 tablespoons of butter. Add the pierogi to the pan, as many as you can without the pan being crowded. Cook for about 2 minutes on each side until the exterior is crisp and golden brown (image 11). Repeat until all of the pierogi have been sauteed.

Step #12 - Lastly, load the pierogi with all the toppings! Place the cooked pierogi on a heat safe serving platter. Now for the best part, load up the pierogi with toppings (image 12)! Bacon, chives, sour cream, caramelized onions, the options are endless! Enjoy your delectable loaded pierogi!

serving suggestions 🍽️

Serve these crispy pierogi warm and loaded with toppings.

Complete your appetizer platter with air fryer brie bites with cranberry sauce, soft pretzels with beer cheese, crispy fried chicken, and fried cheese curds.

If you love this cheesy recipe, you should also try spinach artichoke dip, fried goat cheese balls, and butternut squash goat cheese empanadas.

storage and reheating ⏲️

Pierogi can be refrigerated in an airtight container before boiling for up to 3 days.

To freeze, place the pierogi before boiling in a single layer on a sheet pan and freeze. Then store in a freezer bag or airtight container for up to 3 months.

You can reheat the pierogi from refrigerated or frozen. If pierogi has not yet been boiled, simply boil and saute per instructions. If pierogi have already been boiled & sauteed and you now want to reheat them, you can do so on the stovetop, microwave, or air fryer.

For stovetop, saute each side on medium heat for about 5 minutes. For microwave, place on a heat safe plate and microwave for 30 seconds to 1 minute. For air fryer, preheat your air fryer to 350F and cook for 3-4 minutes.

faq's ❓

How do you tell when pierogi is done boiling?

You will know pierogi are done boiling when they float to the top of the pot. This typically takes about 5 minutes in a pot of boiling water.

Why are my pierogi tough?

If your pierogi are tough, you may not have kneaded long enough or let it rest. Knead the dough until soft to the touch. Letting the dough rest makes it more flexible and less tough.

Can I make pierogi the day before?

Pierogi are great to be made the day before! Simple store in an airtight container before boiling and then when ready to eat, boil, saute, and load with toppings.

other cheesy recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 10 pierogi

Loaded Pierogi

A crispy pierogi being held by a hand and the pierogi is covered in savory toppings

These crispy pierogi have a sour cream dough, creamy cheesy filling, and are loaded with toppings of caramelized onions, fresh chives, a dollop of sour cream, and sprinkling of crisp bacon!

Prep Time 30 minutes
Cook Time 20 minutes
Dough Rest Time 10 minutes
Total Time 1 hour

Ingredients

Potato Filling

  • 2 medium russet potatoes (peeled, 600 grams)
  • 1 cup sharp yellow cheddar cheese (shredded fresh from block, 100 grams)
  • 4 ounces cream cheese
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Sour Cream Dough

  • 2 ½ cups all purpose flour
  • ½ teaspoon sea salt
  • ¼ cup sour cream (full fat)
  • 1 egg (room temperature)
  • ⅔ cup water

Toppings

  • Caramelized onions
  • Bacon (chopped)
  • Fresh chives
  • Sour cream
  • 4 tablespoons high quality butter (for frying)

Instructions

  1. Boil the potatoes in salted water until soft. Drain well. Make the filling while the potatoes are still warm so all of the filling ingredients can melt together. In a large bowl, mash the potatoes using a hand blender or masher.
  2. Add the shredded cheese, cream cheese, onion powder, salt, & black pepper and combine. Cover the bowl with plastic wrap and place in the fridge to cool.
  3. Combine the flour and salt in a large bowl to evenly disperse. On a large cutting board or cleaned work surface, pour the flour. Then in the middle of the four pile, make a well.
  4. Add the egg, sour cream, and water slowly into the well trying now to have any liquids escape. Using a fork, start to mix the liquids and flour together in the center of the well until a shaggy dough forms.
  5. Then with your hands, knead though until smooth and soft. Place the dough back in the bowl and cover with a hand towel. Rest for 10 minutes.
  6. After 10 minutes, flour a workstation. Roll out the dough to be about ¼ inch thick.
  7. Once it is rolled out, sprinkle some flour on top. Using a 4 inch diameter cookie cutter, cut out circles all over the dough. Set cut dough circles aside on a floured surface under a damp hand towel.
  8. Grab the potato filling from the fridge. Using a 1 inch cookie scoop, scoop one scoop of filling onto each dough circle.
  9. Dip your finger in water and brush it on the edges of the dough circle. Then fold it in half so that all edges touch. Pinch with your fingers to seal and then crimp the edges with a fork. Place each prepared dumpling under the damp towel while preparing the next.
  10. Bring a large pot of water to a boil and add salt. Drop about 4 pierogi at a time into the pot of salted boiling water. Gently stir to ensure they do not stick to each other or the pot. After about 3-5 minutes the pierogi will float to the top. This means that they are done boiling! Using a slotted spoon, remove them and set aside on an oiled tray or plate. Repeat this step until all pierogi have been boiled.
  11. In a large skillet over medium heat, heat 4 tablespoons of butter. Add the pierogi to the pan, as many as you can without the pan being crowded. Cook for about 2 minutes on each side until the exterior is crisp and golden brown. Repeat until all of the pierogi have been sauteed.
  12. Place the cooked pierogi on a serving tray. Top with bacon bits, caramelized onions, fresh chives, and sour cream. Enjoy!

Notes

Storage Instructions:

To freeze, place the pierogi before boiling in a single layer on a sheet pan and freeze. Then store in a freezer bag or airtight container for up to 3 months.

Pierogi can be refrigerated in an airtight container before or after boiling for up to 3 days.

Reheating Instructions:

You can reheat the pierogi from refrigerated or frozen. If pierogi has not yet been boiled, simply boil and saute per instructions. If pierogi have already been boiled & sauteed and you now want to reheat them, you can do so on the stovetop, microwave, or air fryer. For stovetop, saute each side on medium heat for about 5 minutes. For microwave, place on a heat safe plate and microwave for 30 seconds to 1 minute. For air fryer, preheat your air fryer to 350F and cook for 3-4 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 459mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 10g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: Polish / Category: Appetizers

Smoked Gouda Au Gratin Potatoes

Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.

Large Dish of Smoked Gouda Potatoes Au Gratin

Typically every table on Thanksgiving has that big bowl of mashed potatoes, but does it have these cheesy, smoked gouda potatoes au gratin? This dish is a different kind of decadent! Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top. Dare I say these au gratin potatoes are even better than mashed potatoes, easier too! These smoked gouda au gratin potatoes are worthy of your holiday meal!

The component that really takes these potatoes over the top is the cheese mixture. I experimented with several different types before I came up with this combo of perfection. These gouda gruyere potatoes au gratin use a blend of smoked gouda, sharp cheddar, and gruyere! Gruyere is an ideal melting cheese, typically used for fondue, making this dish extra creamy and luscious. The cheddar cheese adds a sharpness to the dish, and it’s distinct orange hue. Last but definitely not least, the gouda gives these potatoes an edge of smokiness.

What is the difference between scalloped potatoes and potatoes au gratin?

Scalloped potatoes are made with a roux containing flour, butter, and milk whereas potatoes au gratin are made with cream, butter, and cheese. Also, potatoes au gratin tend to have thinner sliced potatoes than scalloped potatoes.

Ingredients

Before we get to the full recipe detailed below, here are a few notes about the ingredients you will need to make these smoked gouda potatoes au gratin.

Gouda Potatoes Au Gratin Ingredients
  • Potatoes: You will need 6 yukon gold potatoes for this recipe. Yukon gold potatoes are best for au gratin potatoes because they hold their shape when baked, but still become tender when baked. The potatoes will need to be thinly sliced about ⅛ inch.
  • Butter: These au gratin potatoes call for 4 tablespoons of unsalted butter. There is a lot of saltiness in the cheese in this recipe, so make sure not to use salted butter.
  • Heavy Cream: You will need 1 cup of heavy cream for these potatoes au gratin. This is what will be the base for the cheese sauce. Make sure that the heavy cream is at room temperature or else the cheese sauce may curdle in the oven.
  • Garlic: We do not skimp on the garlic in this recipe! This au gratin potato recipe call for 6 cloves of garlic finely minced.
  • Seasonings: Smoked paprika and onion powder is needed, ¼ teaspoon of each. These seasonings add so much flavor to the cheese sauce.
  • Cheese: Cheese is the most important factor in potatoes au gratin! This recipe calls for a blend of gruyere, sharp cheddar, and smoked gouda. Do not use pre-shredded cheese! Gruyere is known for its rich flavor and creaminess. It is crucial in this au gratin potato recipe! The cheddar cheese adds a sharpness to the dish and the distinct orange color. And last, but definitely not least, the smoked gouda gives the potatoes au gratin that woody, smoky taste. When all combined the cheese sauce is creamy, smoky, sharp, and oh so delicious!
  • Salt & Pepper: A little bit of salt and pepper in the sauce. What sauce is complete without a little salt and pepper?

Variations & Substitutions

Because potatoes au gratin have such few ingredients, not many substitutions should be made. You can substitute the onion powder for garlic powder, for a less pungent flavor. You can also substitute sharp yellow cheddar cheese for white cheddar, which has a very similar taste, texture, and cooking behavior.

Do not substitute the type of potatoes! This potato au gratin recipe uses yukon gold potatoes because they are the starchiest potato and ensure that your dish is not watery.

Blended shredded cheese for au gratin potatoes

Tips & Tricks

Try to keep the potato slices together when cutting. This isn’t mandatory but I have found that when the thin potato slices are together, it is easier to assemble the dish. Kind of like a deck of cards, when they are all together they are easier to grab and disperse.

If you like the flavor of burnt crispy cheese (who doesn't?), broil the au gratin potatoes for 1-3 minutes on high after baking. This will make the top extra bubbly and golden.

Do not use pre-shredded cheese! I know that the already shredded cheese is way more convenient but just don’t! It is covered in preservatives that make it hard to fully melt and therefore changes the texture of the sauce. If you want the creamiest cheese sauce ever, buy the block of cheese and shred it yourself! You won’t regret it!

Potatoes Au Gratin using Gold Potatoes

Instructions

Heat the oven & prepare your dish. Preheat the oven to 375F. Lightly grease a 9x13 baking dish.

Prepare the potatoes. Make sure the potatoes are thoroughly washed. Using a sharp knife or a mandolin slicer, cut the potatoes in thin slices about ⅛ inch.

Make the sauce. In a medium bowl, combine the melted butter, room temperature cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk until combined.

Shred the cheese & mix them up. Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.

Layer the dish! Now for the fun part, let’s layer the potatoes, sauce, and cheese. Layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.

Layer 1 of Au Gratin Potatoes
Layer 1 - Thinly sliced potatoes.
Layer 2 of Au Gratin Potatoes
Layer 2 & 3 - Sauce mixture & cheeses.
Layer 3 of Au gratin potatoes
Au gratin potatoes after being baked.

Bake the potatoes au gratin. Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.

Serve! Let rest for 10 minutes before serving. Sprinkle freshly chopped parsley on top, along with some sea salt and fresh cracked black pepper. Enjoy!

Serving Suggestions

Sprinkle some fresh cut parsley on top of the warm potatoes au gratin when serving. Along with fresh cracked black pepper and flaky sea salt!

These smoked gouda potatoes au gratin would be the perfect side dish alongside herb garlic roasted chicken, apricot honey glazed ham, or your favorite meat entree.

If you love this side dish, you should also try brie cheddar baked mac & cheese, brown butter garlic knots, and mini hasselback potatoes.

Serving of Potatoes Au Gratin

Storage & Reheating

Leftover potatoes au gratin can be stored in an airtight container in the refrigerator  for up to 5 days.

These potatoes au gratin can be reheated in the oven or microwave. To reheat them in the oven, cover the dish in foil and bake for 15-20 minutes at 375F. To reheat them in the microwave, cook for 2-3 minutes until hot.

FAQ

How do you know when the au gratin potatoes are done?

You can tell the potatoes au gratin are done when you insert a fork and it goes in very easily. Also a golden brown cheesy crust should be formed on top of the au gratin potatoes.

Why does my potato au gratin curdle?

Curdling or separation of the sauce is caused by the drastic temperature change from a cold sauce to a very hot oven. To avoid this, make sure your cheese sauce has room temperature heavy cream and the butter is melted.

Why are my au gratin potatoes watery?

To avoid a watery au gratin, do not wash your sliced potatoes after cutting. Also, this potato au gratin recipe calls for yukon gold potatoes which are very starchy and should ensure your au gratin is not watery.

Can I make potatoes au gratin ahead of time?

Yes! These potatoes au gratin can be made a day ahead of time. Prepare the potatoes following the instructions up until the baking of the dish. Then cover the dish with plastic wrap, with the wrap touching the top of the potatoes to avoid any potato discoloration. Store in the fridge for up to 24 hours. When ready to bake, bring the potatoes to room temperature and bake as normal.

Gouda Potatoes Au Gratin

Smoked Gouda Potatoes Au Gratin

Emma Essence
Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Rest Time 10 minutes
Course Side Dish
Cuisine French
Servings 8 servings

Ingredients
  

  • 6 yukon gold potatoes large
  • 4 tablespoons unsalted butter melted
  • 1 cup heavy cream room temperature
  • 6 cloves garlic minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ½ cup gruyere cheese not pre-shredded
  • 1 cup sharp cheddar cheese not pre-shredded
  • 1 cup smoked gouda cheese not pre-shredded
  • Pinch of salt and pepper
  • Fresh parsley, finely chopped optional, for serving

Instructions
 

  • Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
  • Wash the potatoes and peel them. By hand with a sharp knife or with a mandolin slicer, thinly cut the potatoes to be about ⅛ inch.
  • Now make the sauce for the potatoes. In a medium bowl, combine melted butter, cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk together to combine.
  • Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.
  • To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.
  • Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
  • Let rest at least 10 minutes before serving.

Notes

The heavy cream should be room temperature to ensure the melted butter doesn't harden back up when mixed together. Simply microwave the heavy cream for 45 seconds to achieve room temperature/lukewarm.
Do not use pre-shredded cheese for this recipe! Pre-shredded cheese is coated in preservatives which prevent it from melting. Buy a block of whole cheese and shred it yourself.
Keyword Gouda Au Gratin Potatoes, Smoked Gouda Potatoes Au Gratin

Spinach and Pumpkin Lasagna

The ultimate comfort food but make it fall! This spinach and pumpkin lasagna has layers of mozzarella & gruyere cheese, creamy pumpkin alfredo sauce, and sautéed spinach. This recipe takes lasagna to a whole new level.

Spinach lasagna in a big dish with a serving spatula

Nothing says comfort like a heaping serving of homemade lasagna! This pumpkin spinach lasagna is the epitome of fall comfort food.

The pumpkin alfredo sauce is savory & creamy with cheesy pumpkin flavor! It so delicious, you will want to start putting it on everything. The parmesan cheese balances out the sweet pumpkin puree, and with butter & cream it is so rich!

This pumpkin lasagna would be perfect for a cozy fall night or autumn dinner party! Everyone who tries it loves it! It will make you feel warm from the inside out.

ingredients

labeled spinach lasagna ingredients

pumpkin alfredo sauce

Butter: You will need 3 tablespoons of salted high quality butter. My favorite is Kerrygold.

Garlic: Can't have alfredo without lots of garlic. You will need 5 cloves of fresh garlic minced.

Pumpkin puree: The base of this pumpkin alfredo sauce is real pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Heavy cream: 2 cups of heavy cream make this alfredo sauce so rich and luscious.

Parmesan cheese: I love the sharpness the parmesan cheese adds to this sweet pumpkin sauce. You will need 1 cup freshly grated cheese.

Nutmeg: Just a pinch of nutmeg to enhance the pumpkin flavor!

spinach and pumpkin lasagna

Lasagna noodles: You will need 1 package of no boil lasagna noodles. I prefer no boil noodles because they tend to be more delicate than regular lasagna noodles, which compliments this vegetable based lasagna better. You will know if the package of lasagna sheets you buy do not need to be boiled, if it says oven ready.

Butter: You will need just 2 tablespoons of salted high quality butter to saute the vegetables.

Onion: 1 medium yellow onion is added to the spinach for texture and taste. Make sure it is finely chopped so you don't get big chunks of onion in your lasagna bite.

Garlic: 4 cloves of minced garlic are added to the spinach mixture.

Red pepper flakes: You will need ½ teaspoon of red pepper flakes. This gives the lasagna a mild but nice heat. You can also you cayenne pepper.

Spinach: The spinach is a very important aspect of this lasagna recipe since the "meaty" part of the lasagna is spinach. This recipe calls for 1 pound fresh spinach. The grocery store typically sells baby spinach in a large 1 pound containter, which would be perfect for this recipe. Don't use frozen spinach because it has too much water content and will make for a runny lasagna.

Sage: Fresh sage adds an earthy & bright flavor to the spinach mixture. You will need 1 bunch or about 10 leaves of fresh sage.

Cheese: This spinach and pumpkin lasagna has a blend of mozzarella and gruyere cheese. The meltiest cheeses! Mozzarella we all know & love and is in a traditional lasagne. I added gruyere because it is my favorite cheese! It becomes so creamy when melted and has a mild sharp flavor. Think of parmesan but melts like mozzarella! This cheese combo makes for the most ooey gooey lasagna.

piece of pumpkin lasagna

variations & substitutions

Add meat! If you are not vegetarian and want this meal to have meat, simply add it as a layer! My favorite meat to add to this lasagna is hot italian sausage. Just be sure to drain the excess oils before adding it on top of the spinach layer.

Try butternut squash instead. If you're not a pumpkin lover, the pumpkin alfredo sauce can be turned into a butternut squash alfredo sauce. Simply replace the 1 cup of pumpkin puree with butternut squash puree.

tips & tricks

Assemble with care. I know after making all the components you just want to get to assembling, but be sure to thoughtfully layer the lasagna. Add that little sauce at the bottom so the noodles don't stick. Be aware of how much of each component you have so you don't have uneven layers or run out of an ingredient. Trim ends of noodles if needed to perfectly fit the baking dish. Add a lot of sauce and cheese on top to pull the lasagna all together

Do not use pre shredded cheese! Just don't do it. Cheese if the most important ingredient in this lasagna so you want it to be melty and delicious! To get the best cheesy lasagna, shred the cheese yourself. Also, purchase the good stuff! You will never regret buying the high quality ingredient!

step by step instructions

pumpkin alfredo sauce

1. Melt butter & add garlic. In a large saucepan on medium heat, melt the 2 tablespoon butter. Once the butter is melted, add the minced garlic. Cook for about 30 seconds until fragrant.

Butter and garlic in sauce pan
Butter and garlic sauteed
Pumpkin puree added to alfredo sauce
Pumpkin puree and heavy cream added

2. Add the creams. Whisk in the pumpkin puree and heavy cream. Bring the mixture to a simmer and then add the freshly grated parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.

smooth pumpkin alfredo sauce
Simmering pumpkin alfredo sauce
seasonings being added to pumpkin sauce
Final pumpkin alfredo sauce

3. Set aside. Then remove the sauce from the heat and set aside. Taste the sauce to see if you would like to add any salt or black pepper.

spinach mixture

1. Heat & melt butter. In a large skillet over medium-high heat, melt the butter.

2. Add onion & garlic. Add the diced onion and saute until softened, about 4-5 minutes. Then add the minced garlic and saute until fragrant.

Onion in large sauce pan
Onion being softened
onion garlic and sage in large saucepan
Garlic and chopped sage added to saucepan

3. Wilt spinach. In the large skillet with the onion and garlic, in batches, add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft. Repeat this step until all of the spinach has been added and wilted. Be sure to scrape the bottom of the pan in between batches and add a sprinkle of olive oil if the spinach is looking dry or becoming burnt. Add the red pepper flakes.

Wilted spinach in pan
First batch of spinach being wilted
Spinach and onion in pan
Wilted spinach incorporated with the onion mixture
fresh spinach in large saucepan
Second batch of spinach added
Wilted spinach and spices in onion mixture
Completed spinach mixture

4. Set aside. Remove from the heat and set aside.

pumpkin spinach lasagna

1. Mix the cheeses. In a large bowl combine the shredded mozzarella and shredded gruyere. Mix around until the cheeses are evenly dispersed.

2. Prep your casserole dish. The size of your lasagne dish depends on the size of your noodles. You want the noodles to touch the top and bottom of the dish. I have found an 8x11 pan works best. Rub the bottom of the baking dish in softened butter or nonstick cooking spray. This isn't mandatory, but I have found that it makes it easier when cutting and serving the lasagna.

3. Pumpkin layer. The first layer of the lasagna is the layer of pumpkin sauce. In the bottom of the baking dish, add about 1 cup pumpkin sauce. Spread around until even.

4. Noodle layer. On top of the pumpkin layer, add the long strips of pasta noodles. Be sure to not overlap the noodles. The edges of noodles should touch the edges of the baking dish. If needed, trim pasta to perfectly fit into the casserole dish both width and length wise.

sauce layer in baking dish
Pumpkin alfredo sauce layer
Noodle layer in baking dish
Lasagna noodle layer

5. Spinach layer. On top of the noodles, add a hearty layer of the spinach mixture. Spread it around so it is evenly dispersed.

6. Cheese layer. On top of the spinach, generously sprinkle some cheese. Try to have it be as evenly dispersed as possible.

spinach layer of lasagna
Spinach mixture layer
cheese layer of lasagna
Cheese layer

7. Repeat all layers. Repeat all of these layers in this order until all ingredients are used up. First pour some pumpkin alfredo sauce, lay pasta sheets, place spinach, and sprinkle cheese! End the top of lasagna with the remaining pumpkin sauce and cheese.

8. Bake! Lastly, bake the pumpkin lasagna! Preheat your oven to 375F. Bake the lasagna covered for 35 minutes and uncovered for 15-20 minutes. The top of the lasagna should be bubbly and golden brown.

pre baked spinach lasagna
Fully assembled lasagna pre baked
pumpkin lasagna after being baked
Final spinach and pumpkin lasagna

serving suggestions

Serve this spinach and pumpkin lasagna warm in a small bowl with extra cheese sprinkled on top.

For more fall recipes try, brie mac and cheese, butternut squash tomato soup, or fried chicken mac and cheese.

storage & reheating

For leftover lasagna, first bring to room temperature. Next cover the baking dish in plastic wrap and then aluminum foil. If wanting to save just a couple servings of the lasagna, store in an airtight container. Lasagna will stay good in the fridge for 5 days.

It is best to freeze the lasagna after it it has been assembled but before it has been baked. Simply assemble, let cool down completely, wrap in plastic wrap, and then foil. Lasagna will stay good in the freeze for up to 4 months. When ready to eat, let frozen lasagna defrost in the fridge overnight. Then while the oven preheats to 375F, let the lasagna sit on the counter to come to room temperature. Remove the plastic wrap and foil. Then cover in new foil and bake covered for 60 minutes and uncovered for 10 minutes.

To reheat already baked lasagna, cover in foil and bake for 30 minutes until bubbling. Then uncover and bake an additional 10 minutes until golden brown. To heat stored lasagna that has not yet been baked, follow standard cooking instructions.

Cheesy baked lasagna

faq's

Why is my lasagna watery?

  • If your lasagna is watery, this is due to excess liquid in the spinach. When wilting the spinach in batches, ensure all of the water is evaporated before adding the next batch. If you add water filled spinach to the lasagna, the lasagna could be watery or more wet than you prefer.

Why are my no boil lasagna noodles hard?

  • If you are experiencing hard lasagna noodles, this is due to the noodles not being completely covered in sauce. Noodles that are not covered in sauce with crisp up and become crunchy. Be sure when you add the sauce layer you smooth it around so there is sauce all over the noodles.

Why is my alfredo sauce gritty?

  • A gritty alfredo sauce can occur for two reasons. 1. Don't use pre shredded cheese. Pre shredded cheese is covered in preservatives that prevent it from fully melting. This can make the sauce texture gritty and not smooth. 2. Don't overcook the sauce. Alfredo sauce is a cream & cheese based sauce so it should just be cooked until the cheese is melted and combined. If you continue to cook the sauce past its melting point, the cheese will begin to separate from the cream and result in a separated grainy sauce.

how to video

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recipe

Yield: 10 servings

Spinach and Pumpkin Lasagna

piece of pumpkin lasagna

The ultimate comfort food but make it fall! This spinach and pumpkin lasagna has layers of mozzarella & gruyere cheese, creamy pumpkin alfredo sauce, and sautéed spinach. This recipe takes lasagna to a whole new level.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

Pumpkin Alfredo Sauce

  • 3 tablespoons salted high quality butter
  • 5 cloves garlic (minced)
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 1 cup parmesan cheese (grated)
  • Pinch of nutmeg

Spinach Mixture

  • 2 tablespoons salted high quality butter
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 1 pound fresh baby spinach
  • 1 bunch sage (about 10 leaves, finely chopped)

Spinach Pumpkin Lasagna

  • 1 box oven ready no boil lasagna noodles
  • 1 pound fresh mozzarella cheese (shredded)
  • 5 ounces gruyere cheese (shredded)

Instructions

Pumpkin Alfredo Sauce

1. In a large saucepan on medium heat, melt the 2 tablespoon butter. Once the butter is melted, add the minced garlic. Cook for about 30 seconds until fragrant.

2. Whisk in the pumpkin puree and heavy cream. Bring the mixture to a simmer and then add the freshly grated parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.

3. Then remove the sauce from the heat and set aside. Taste the sauce to see if you would like to add any salt or black pepper.

Spinach Mixture

1. In a large skillet over medium-high heat, melt the butter.

2. Add the diced onion and saute until softened, about 4-5 minutes. Then add the minced garlic and saute until fragrant.

3. In the large skillet with the onion and garlic, in batches, add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft. Repeat this step until all of the spinach has been added and wilted. Be sure to scrape the bottom of the pan in between batches and add a sprinkle of olive oil if the spinach is looking dry or becoming burnt. Add the red pepper flakes.

4. Remove from the heat and set aside.

Spinach and Pumpkin Lasagna

1. In a large bowl combine the shredded mozzarella and shredded gruyere. Mix around until the cheeses are evenly dispersed.

2. Pick what size baking dish best suits the width and length of your noodles. 8x11 usually works best for me. Grease baking dish with butter.

3. In the bottom of the baking dish, add about 1 cup pumpkin sauce. Spread around until even. Then place 3-4 lasagna noodles depending on the size of your pan. Next add a layer of the spinach mixture. Lastly sprinkle some of the cheese on top.

4. Repeat all of these layers in this order until all ingredients are used up. First pour some pumpkin alfredo sauce, lay pasta sheets, place spinach, and sprinkle cheese! End the top of lasagna with the remaining pumpkin sauce and cheese.

5. Lastly, bake the pumpkin lasagna! Preheat your oven to 375F. Bake the lasagna covered for 35 minutes and uncovered for 15-20 minutes. The top of the lasagna should be bubbly and golden brown.

Notes

Storage Instructions:

For leftover lasagna, first bring to room temperature. Next cover the baking dish in plastic wrap and then aluminum foil. If wanting to save just a couple servings of the lasagna, store in an airtight container. Lasagna will stay good in the fridge for 5 days.

Freezing Instructions:

It is best to freeze the lasagna after it it has been assembled but before it has been baked. Simply assemble, let cool down completely, wrap in plastic wrap, and then foil. Lasagna will stay good in the freeze for up to 4 months. When ready to eat, let frozen lasagna defrost in the fridge overnight. Then while the oven preheats to 375F, let the lasagna sit on the counter to come to room temperature. Remove the plastic wrap and foil. Then cover in new foil and bake covered for 60 minutes and uncovered for 10 minutes.

Reheating Instructions:

To reheat already baked lasagna, cover in foil and bake for 30 minutes until bubbling. Then uncover and bake an additional 10 minutes until golden brown. To heat stored lasagna that has not yet been baked, follow standard cooking instructions.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 635mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 21g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

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© Emma Essence
Cuisine: American / Category: Dinner

About

hi hello, so happy you're here!

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I'm Emma!

I am the photographer, videographer, recipe developer, and writer behind Essence Eats. Here on Essence Eats, you will find modern spins on traditional comfort food dishes!

a little background about me

Growing up with a single hard working mom and three siblings, I was primarily the one cooking meals. We had no access to high quality ingredients, just lots of ramen, hot dogs, mac and cheese, white rice, and spam (ironically I love mac and cheese with hot dogs now).

I began really experimenting in the kitchen in my teen years in an effort to spice up dishes for myself and my family. This still wasn’t anything extravagant but getting more comfortable in the kitchen and more inventive in cooking. Like cooking white rice in broth instead of water or making my own cheese sauce for mac instead of the powder packet. I loved being able to create new dishes that my family loved!

So how did I get here?

I think it’s clear my love language has always been cooking. And once I met my now husband and we moved in together, the kitchen quickly became my favorite place to be. I loved having a special someone to cook for!

I fell in love with cooking and nothing could stop me from learning more and to keep creating! Even though we lived in a small apartment I was constantly hosting family and friends. I would invent new recipes constantly and share them with my loved ones.

Once the pandemic hit, everyone was forced to be cooking since most places were closed. People would be reaching out for recipes for dinner or desserts. And that’s when it hit me that I want to turn this passion into something bigger.

Here I am 3 years later, being able to create recipes everyday for people that appreciate delicious food and mean a lot to me… you! I am so happy that you are here in my little corner of the internet to cook and grow with me!

what will you find on EssenceEats

  • Modern comfort food recipes (both savory & sweet) that are bursting with flavor and made with love in my own kitchen!
  • Details on recipe ingredients, including variations, substitutions, and the best places to buy high quality ingredients.
  • Outlined step-by-step instructions for visual learners.
  • Tips & tricks to nail the recipe every single time!
  • Thorough follow-along videos that you can play alongside making the recipe.

more about emma

What type of recipes do you enjoy creating most?

I definitely like to create soup recipes the most. Probably because they are one of my favorite things to eat, but also because it is so much fun to meld flavors in a pot and come out with a delicious bowl of soup!

Which recipe do you recommend for someone that is new to cooking?

Definitely my brown butter banana bread! It takes only one bowl, 10 minutes to make, and an hour to bake.

What ingredient is your favorite to cook with?

I love cooking with herbs! I know that is not one ingredient but please don't make me pick just one herb that I love! Herbs add so much flavor and depth to a dish and they are such an accessible ingredient.

Do you have any advice for new cooks?

First of all, you're here & you got this! That is the first step. My best piece of advice is be open minded. Cooking is not that serious and often the best creations can be when you make a mistake or make a dish your own.

Which recipe do you recommend to challenge your cooking skills?

If you are wanting to push yourself, try making my loaded pierogi with sour cream dough. This recipe uses a lot of cooking techniques that are advanced. It also is so fun to learn how to make the little pierogi pockets.

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