These soft yeast rolls bake close together in a 9-by-13-inch pan, so their golden tops stay rounded while their sides form tender pull-apart seams. The dough rises twice, then a light egg wash helps the tops brown. After baking, warm garlic butter adds the defining flavor and leaves small pieces of garlic on the glossy rolls.

Makes 12 rolls. Allow about 30 minutes of active preparation and 22 to 26 minutes of baking, or roughly 2½ to 3 hours total. Rise times depend on the warmth of the kitchen, so follow the dough cues as well as the clock.

Ingredients for Garlic Butter Dinner Rolls

For the dough

• 3/4 cup whole milk, lukewarm (180g)
• 1/4 cup warm water (60g)
• 2 tablespoons granulated sugar (25g)
• 2 1/4 teaspoons active dry yeast (7g)
• 1 large egg
• 4 tablespoons unsalted butter, softened (55g)
• 3 1/2 cups all-purpose flour (420g), plus more only as needed
• 1 teaspoon fine salt

For the egg wash and garlic butter

• 1 large egg beaten with 1 tablespoon water
• 4 tablespoons unsalted butter (55g)
• 3 garlic cloves, very finely minced
• 1/4 teaspoon fine salt

Optional: A light sprinkle of flaky sea salt or up to 1 tablespoon finely chopped parsley for finishing.

How to Make Garlic Butter Dinner Rolls

1. Activate the yeast: Combine the milk, water, sugar, and yeast in a large bowl. The liquids should be lukewarm, about 105°F to 110°F (40°C to 45°C), not hot. Let stand for 5 to 10 minutes, until foamy. Mix in the egg and softened butter.
2. Mix and knead: Add the flour and salt and mix until a shaggy dough forms. Knead with a dough hook for 8 to 10 minutes or by hand for 10 to 12 minutes. The dough should be smooth, elastic, and slightly tacky. Gently stretch a small piece; it should form a thin membrane before tearing. Add flour only if the dough is too sticky to handle—too much can make the rolls dry.
3. Let the dough rise: Place it in a lightly buttered or oiled bowl and cover. Let rise in a warm, draft-free spot until doubled and airy, about 60 to 90 minutes.
4. Shape the rolls: Lightly butter or spray a 9-by-13-inch metal pan, then line it with parchment, leaving a little overhang. Gently deflate the dough and divide it into 12 equal pieces. Pinch the seams underneath each piece and roll lightly on an unfloured surface to make a smooth ball with a taut top.
5. Proof in the pan: Arrange the rolls in a 3-by-4 grid with small gaps between them. Cover loosely and let rise until puffy and touching, about 35 to 50 minutes. A gentle fingertip press should spring back slowly and leave a faint dimple. Preheat the oven to 350°F (175°C) during the last 15 to 20 minutes of the rise.
6. Egg-wash and bake: Gently brush the tops with a thin layer of egg wash, without letting it pool between the rolls. Bake uncovered for 22 to 26 minutes, starting to check at 20 minutes. The domes should be deep golden brown and hold their rounded shape; the joined seams should be set but pale and soft. Tent loosely with foil if the tops brown before the rolls are baked through. Rotate the pan near the end only if your oven browns unevenly.
7. Make the garlic butter: While the rolls bake, melt the remaining 4 tablespoons butter in a small saucepan over low heat. Add the garlic and 1/4 teaspoon salt. Cook for 2 to 3 minutes, until the garlic is fragrant and softened but not browned.
8. Brush and serve: Brush the hot rolls with all the warm garlic butter, spreading the garlic pieces across the tops and letting some butter settle into the seams. Add flaky salt or parsley, if using. Rest in the pan for 5 to 10 minutes, then serve warm.

Why the Rolls Should Touch

The small gaps give the dough room to expand during the second rise. Once the rolls touch, their joined sides bake up pale and tender instead of forming crust all around. Keep the 9-by-13-inch pan rather than moving them to a large sheet pan if you want soft pull-apart rolls.

Pan material affects timing: a dark nonstick pan may brown the bottoms sooner, while a glass dish may need a little longer. Start checking at 20 minutes and use the golden, set tops as the main guide.

Serving Garlic Butter Dinner Rolls

Serve the rolls from the parchment-lined pan and pull them apart at the soft seams. They work alongside Baked Mac and Cheese with Bacon and Caramelized Onions or Classic Green Bean Casserole with Crispy Onions.

Storage, Reheating, and Make-Ahead

Cool leftover rolls completely, then store airtight at room temperature for up to 3 days. Sealing them while hot can leave the tops damp. To reheat, wrap them in foil and warm at 300°F (150°C) for about 10 minutes, or until warmed through.

For next-day serving, bake the rolls ahead, cool completely, and store well wrapped before reheating. You can also freeze shaped, unbaked rolls on a baking sheet until firm, then transfer them to a freezer bag. Place them in the prepared pan to thaw and rise before egg-washing and baking. Allow several hours, and wait until they are puffy and touching rather than relying on a fixed thaw time.

Nutrition

Approximate nutrition per roll, based on 12 rolls: 230 calories, 6g protein, 9g fat, and 30g carbohydrates. Approximate values per 100g of baked rolls: 340 calories, 8g protein, 14g fat, and 45g carbohydrates. Values vary with the amount of egg wash used and moisture lost during baking.

Jiffy corn casserole is a soft, spoonable side dish with whole corn kernels in a moist, cornbread-like base. This version has a continuous layer of melted cheddar on top, added partway through baking so the cheese turns lightly golden while the center finishes setting.

Bake it in one rectangular dish and serve it by scooping, not cutting it into squares. Check the center rather than relying on the clock alone: it should be just set, then given a short rest before serving.

Ingredients for Jiffy Corn Casserole

• Nonstick spray or butter, for greasing the dish
• 1 can (about 14.75 ounces, 420g) creamed corn, undrained
• 1 can (about 15 ounces) whole-kernel corn, drained (about 250g drained)
• 1 cup sour cream (230g)
• 2 large eggs
• 4 tablespoons (½ stick) unsalted butter, melted (about 55g)
• 1 box Jiffy corn muffin mix (8.5 ounces, 240g)
• 1½ cups shredded cheddar cheese (170g)

Drain the whole-kernel corn for this version, but keep the creamed corn undrained. The creamed corn supplies moisture; draining the kernels keeps extra canning liquid out of the batter.

How to Bake Jiffy Corn Casserole

1. Preheat and prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch casserole dish.
2. Mix the batter: Stir together the creamed corn, drained whole-kernel corn, sour cream, eggs, and melted butter in a large bowl. Add the Jiffy mix directly to the bowl and stir just until no dry pockets remain. The batter will be thick and spoonable.
3. Bake the base: Spread the batter evenly in the dish and bake uncovered for 30–35 minutes. Start checking around 30 minutes: the edges should look set, while the center may still be slightly soft.
4. Add the cheese: Scatter the cheddar evenly over the surface, reaching close to the edges. Do not stir it into the casserole.
5. Finish baking: Return the dish to the oven for 10–15 minutes, until the cheese is melted and lightly golden. The center should no longer look liquid or slosh when the dish is gently nudged. If the cheese browns before the center sets, tent the dish loosely with foil.
6. Rest and serve: Let the casserole rest for 10–15 minutes so it settles slightly, then scoop portions directly from the dish.

Total baking time is about 40–50 minutes. Dish material, batter depth, and oven differences can shift the timing, so use the center to judge doneness.

How to Tell When Corn Casserole Is Done

The edges should be set, and a tester inserted into the center should come out mostly clean; a few moist crumbs are fine. Don’t wait for the casserole to become firm throughout. It should remain tender and moist after its rest, not dry like a pan of cornbread.

Frozen Corn and Make-Ahead Notes

To replace the canned whole-kernel corn, use 1½ cups frozen corn straight from the freezer without thawing.

To make the casserole ahead, assemble it, cover, and refrigerate for up to 24 hours. Chilled batter may need roughly 10–15 extra minutes in the oven; check for a set center rather than relying on that estimate.

Serving, Storage, and Reheating

Serve warm alongside roast chicken, turkey, ham, or ribs. The recipe makes 8–10 side-dish servings.

Cool leftovers, transfer them to an airtight container, and refrigerate for up to 3 days. Microwave individual portions until heated through, or cover a larger portion with foil and warm it in a 325°F (165°C) oven until hot.

To freeze, cool the baked casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven. The texture may be softer after freezing.

Nutrition

Approximate nutrition per serving, based on 1 of 10 servings: 315 calories, 9g protein, 17g fat, and 32g carbohydrates. Approximate nutrition per 100g: 235 calories, 7g protein, 13g fat, and 24g carbohydrates. Values vary with the brands and ingredients used.

Corn soufflé can mean a tall dish made with whipped egg whites, but this version is a soft, spoonable corn casserole. Whole kernels show through a lightly golden top, while cream-style corn keeps the center moist. Corn muffin mix helps it set without turning it into firm cornbread.

Bake it until the center no longer moves like liquid, then let it rest briefly. Serve warm by the spoonful from the baking dish.

Ingredients for Corn Soufflé

• 1 can (15 ounces) whole-kernel corn, drained (425g before draining)
• 1 can (14.75 ounces) cream-style corn, undrained (about 420g)
• 1 box corn muffin mix (about 8.5 ounces, or 240g)
• 1 cup sour cream (240g)
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
• About 1 teaspoon butter, or nonstick spray, for greasing the dish

Plain Greek yogurt can replace the sour cream in the same amount.

How to Bake Corn Soufflé

1. Preheat and grease the dish: Heat the oven to 350°F (175°C). Grease a 2-quart oval ceramic baking dish with butter or nonstick spray.
2. Drain the corn: Drain the whole-kernel corn thoroughly. Leave the cream-style corn undrained.
3. Mix the batter: In a large bowl, whisk the eggs until lightly foamy. Stir in the sour cream and slightly cooled melted butter. Fold in both types of corn and the corn muffin mix just until no dry pockets remain.
4. Fill the dish: Scrape in the batter and spread it evenly without packing it down.
5. Bake: Bake uncovered for about 45–55 minutes, beginning to check at 45 minutes. The top should be pale golden with a few lightly browned spots, the edges should look set, and the center should no longer move like liquid when the dish is gently nudged. A toothpick inserted in the center should come out without wet batter; a few moist crumbs are fine. If the center is still wet, continue baking and check again.
6. Rest and serve: Let the casserole rest for 5–10 minutes. It will settle slightly but remain soft enough to serve by the spoonful.

How to Tell When Corn Soufflé Is Done

Use the center’s texture rather than the clock alone. A deeper or narrower dish may need more than 55 minutes; an 8-inch square dish of similar capacity is another option. Remove the casserole once the center is set and a toothpick shows moist crumbs rather than wet batter. Baking it until firm can make it dry.

Why Drain Only the Whole-Kernel Corn?

Extra liquid from whole-kernel corn can leave the casserole loose. Cream-style corn stays undrained because its moisture is part of the batter. If substituting frozen kernels for the canned whole corn, thaw and drain them thoroughly before measuring; do not use them in place of the cream-style corn.

For another soft, baked corn side, try Southern Corn Pudding. For another corn-muffin-mix side with its own formula, see Easy Jiffy Corn Casserole.

Storing and Reheating Corn Soufflé

Cover leftovers or transfer them to an airtight container and refrigerate for 3–4 days. Reheat individual portions in the microwave, loosely covered with a lightly damp paper towel to help retain moisture.

For a larger portion, cover and warm it in a 325°F (165°C) oven until heated through. Uncover near the end if the top needs refreshing. Freezing may change the creamy texture, so refrigeration is the better choice for leftovers.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 360 calories, 7g protein, 21g fat, and 39g carbohydrates. Per 100g: approximately 225 calories, 4g protein, 13g fat, and 24g carbohydrates. Values vary by brand and the amount of liquid drained from the corn.

This cranberry Jello salad is glossy, fruit-studded, and softly set: it jiggles when the dish moves but holds a scoop on a serving spoon. Raspberry gelatin, whole-berry cranberry sauce, crushed pineapple, and orange give it a sweet-tart flavor and visible fruit throughout.

Chill it in a shallow clear glass dish rather than a mold, and plan on an overnight set. Just before serving, mound whipped cream in the center and finish with fresh cranberries, mint, and orange zest.

Ingredients for Cranberry Jello Salad

• 2 (3-ounce) boxes raspberry gelatin dessert mix (170g total)
• 2 cups boiling water
• 1 cup cold water
• 1 (14-ounce) can whole-berry cranberry sauce
• 1 (20-ounce) can crushed pineapple in juice, undrained
• 1/4 cup fresh orange juice
• 1 teaspoon finely grated orange zest, plus a little more for garnish
• 1 1/2 cups whipped cream or whipped topping
• 3 to 5 fresh cranberries, for garnish
• 1 small fresh mint sprig, for garnish

Use canned pineapple, not fresh: enzymes in fresh pineapple can prevent gelatin from setting. This recipe includes the canned pineapple juice in its liquid balance, so do not drain it or add extra liquid.

How to Make Cranberry Jello Salad

1. Prepare the dish and garnish: Set out a shallow, round, clear glass serving dish that holds 2 1/2 to 3 quarts. Zest the orange and reserve a pinch of zest for garnish. Rinse and thoroughly dry the fresh cranberries and mint.
2. Dissolve the gelatin: Put the raspberry gelatin mix in a large heat-safe bowl. Pour in the boiling water and whisk until no grains remain, about 2 minutes. Check the bottom of the bowl for gritty residue before adding the cold ingredients.
3. Add the fruit: Whisk in the cold water and orange juice. Stir in the whole-berry cranberry sauce, breaking it into small pieces. Stir in the undrained pineapple and 1 teaspoon orange zest. The mixture should be evenly red, with fruit visible throughout.
4. Chill until set: Pour the mixture into the dish and gently level the surface. Let stand for about 10 minutes, then cover and refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight.
5. Garnish and serve: Once the center is fully set, mound the whipped cream in the center. Add the fresh cranberries, mint sprig, and reserved orange zest. Serve cold with a large spoon directly from the dish.

How to Tell When It’s Set

Start checking after 6 hours. When you gently nudge the dish, the salad should jiggle as one mass, with the center set as firmly as the edges. A spoon should lift a soft, defined scoop rather than runny liquid. A deeper bowl may need more chilling time than the shallow dish used here.

Cranberry Jello Salad Variations

• Cherry gelatin: Replace the raspberry gelatin with two 3-ounce boxes of cherry gelatin. Keep the other ingredients and chilling time the same.
• Smoother cranberry texture: Use a 14-ounce can of jellied cranberry sauce instead of whole-berry sauce. The salad will have fewer visible berry pieces.
• Optional crunch: Offer 1/2 cup toasted, cooled chopped pecans or walnuts alongside individual servings rather than scattering them over the dish.

Serving Cranberry Jello Salad

Serve it chilled as a holiday side dish or dessert-style fruit salad. For a savory cranberry starter before the meal, try this Cranberry Cream Cheese Dip with Orange and Scallions.

Make-Ahead and Storage

Prepare the gelatin base up to one day ahead and keep it covered in the refrigerator. Add the whipped cream and fresh garnish shortly before serving so the topping stays neat.

Cover leftovers and refrigerate for up to 3 days. Store any extra whipped cream separately if possible; cream left on the salad may soften. Do not freeze the finished salad, which can become watery or clumpy after thawing.

Nutrition

Approximate nutrition per serving, based on 11 side-dish servings with the whipped-cream garnish: 180 calories, 2g protein, 5g fat, and 32g carbohydrates. Per 100g: approximately 95 calories, 1g protein, 3g fat, and 17g carbohydrates. Values vary with the gelatin mix and whipped cream or topping used.

Thin Yukon Gold potatoes cook in layers of creamy cheddar sauce in a slow cooker, then get a melted cheddar-and-Parmesan topping. The finished potatoes are tender and saucy enough to scoop, rather than cut into squares. An oval cooker gives the slices room to form even layers while leaving the oven free.

Slice the potatoes uniformly, cook on HIGH, and begin checking the center at four hours. Once the potatoes are fork-tender, an uncovered rest helps the sauce cling to each spoonful.

Ingredients for Cheesy Scalloped Potatoes

• 3 pounds Yukon Gold potatoes (about 1,350g), peeled or scrubbed
• 3 tablespoons unsalted butter (about 45g), divided
• 1 medium yellow onion (about 150g)
• 1 1/2 cups whole milk (360g)
• 3/4 cup sour cream (180g)
• 2 1/2 cups freshly shredded sharp cheddar (about 285g), divided
• 1/2 cup finely grated Parmesan (about 50g), divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped chives or flat-leaf parsley

Freshly shred the cheeses if possible; block cheese generally melts more smoothly than pre-shredded cheese. A mandoline makes the potato slices easier to keep at a consistent thickness. Use its guard or a cut-resistant glove.

How to Make Cheesy Scalloped Potatoes in the Slow Cooker

1. Prepare the cooker and vegetables: Coat the insert of a 5- to 6-quart oval slow cooker with 1 tablespoon butter. Slice the potatoes into uniform 1/8-inch rounds and the onion very thinly. Thick potato slices may still be firm when the thinner ones are done.
2. Mix the sauce: Melt the remaining 2 tablespoons butter. In a large bowl, whisk it with the milk, sour cream, salt, pepper, and garlic powder. Stir in 1 1/2 cups cheddar and 1/4 cup Parmesan; reserve the remaining cheeses for the top. The mixture should be pourable, with visible cheese shreds.
3. Build the layers: Arrange one-third of the potatoes in broad, overlapping layers in the insert. Add one-third of the onion and spoon over one-third of the sauce. Repeat twice, ending with sauce. Gently press the top slices into the liquid without packing the layers tightly. Keep the cooker no more than about three-quarters full.
4. Cook until tender: Cover and cook on HIGH for 4 to 5 hours. Begin checking at 4 hours with a fork or thin knife, testing the center as well as the outer layers. If the potatoes resist, cover and check again every 15 to 20 minutes. Stop when the slices are easily pierced but still distinguishable and the sauce bubbles at the edges. Do not stir during cooking.
5. Melt the topping: Scatter the reserved cheddar and Parmesan over the tender potatoes. Cover and cook on HIGH for 10 to 15 minutes more, until the cheese is melted and glossy.
6. Rest and serve: Turn off the cooker and remove the lid. Let the potatoes stand uncovered for 10 to 15 minutes so the sauce thickens. Scatter the chives or parsley over the top and serve saucy spoonfuls from the insert.

What to Expect From the Slow-Cooker Finish

Use fork tenderness rather than the clock alone: the center can take longer than the layers near the hot outer edge, and slow cookers vary. Cooking on HIGH and stopping as soon as the potatoes are tender helps the slices hold their shape.

The topping will be melted and lightly mottled, not crisp like an oven-baked crust. For optional browning, transfer the cooked potatoes to a broiler-safe baking dish and broil briefly. Never put a slow-cooker insert under the broiler unless its manufacturer explicitly says it is broiler-safe.

Serving and Storing Leftovers

Serve alongside roasted chicken, grilled steak, or a green vegetable. For a sweet-tart side at a larger meal, add cranberry Jello salad with pineapple and orange.

Cool leftovers promptly, transfer them to a shallow airtight container, and refrigerate for 2 to 3 days. Reheat covered at 350°F (175°C) for about 30 minutes, or until hot throughout. Add a small splash of milk or cream if the potatoes look dry.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 420 calories, 17g protein, 24g fat, and 35g carbohydrates. Per 100g of finished potatoes: approximately 150 calories, 6g protein, 9g fat, and 13g carbohydrates. Values vary with ingredient brands, portion size, and moisture lost during cooking.

Whole-roasted sweet potatoes make a soft, vivid-orange base for this savory side dish. Mash them while warm, then whip briefly with cream, thyme, and garlic-infused brown butter. The goal is a creamy texture that still holds loose spoon swirls—not a perfectly smooth puree.

Some of the brown butter goes into the potatoes; the rest is drizzled over the serving bowl. A light scattering of toasted pecans and fresh thyme adds texture without turning the dish into a sweet topping.

Servings: About 8 side-dish servings. Prep: 15 minutes. Cook: 45–70 minutes, depending on potato size. Total: About 75–95 minutes, including cooling and finishing.

Ingredients

• 3 pounds orange-fleshed sweet potatoes, preferably similar in size (about 1,350g)
• 6 tablespoons unsalted butter (85g)
• 2 medium garlic cloves, finely minced
• 1/4 cup heavy cream, plus up to 2 tablespoons more as needed
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 teaspoons fresh thyme leaves, divided
• 1/3 cup plain chopped pecans (about 35g)

How to Make Savory Whipped Sweet Potatoes

1. Roast the potatoes: Preheat the oven to 400°F (205°C). Pierce the sweet potatoes and space them apart on a rimmed, parchment-lined sheet pan. Roast uncovered for 45–70 minutes, checking smaller potatoes after 45 minutes. Each potato is ready when a skewer slides through the center without resistance and its skin looks wrinkled or loose.
2. Peel and mash: Let the potatoes cool just until safe to handle, about 5–10 minutes. Remove the skins and put the warm flesh in a large bowl. Mash with a potato masher or sturdy fork until no firm pieces remain.
3. Make the garlic brown butter: Melt the butter in a light-colored skillet over medium heat. Swirl or stir as it cooks, watching closely once it foams. After about 4–7 minutes, the milk solids should be golden brown and smell nutty. Remove the skillet from the heat, stir in the garlic for 30–60 seconds, then promptly transfer the butter and browned bits to a heatproof bowl. If the butter has black flecks or smells acrid, discard it and start again.
4. Whip briefly: Warm the 1/4 cup cream. Add it to the potatoes with about 5 tablespoons of the garlic butter, 1 teaspoon thyme, the salt, and the pepper. Mix on low to medium-low with a hand mixer just until creamy and spoonable. Add up to 2 more tablespoons warm cream, a little at a time, only if needed. Stop when loose swirls hold their shape, then taste and adjust the seasoning.
5. Toast and finish: If the pecans are not already toasted, stir them in a dry skillet over medium-low heat for 3–5 minutes, until fragrant. Spoon the potatoes into a shallow serving bowl, making irregular swirls and hollows. Drizzle the remaining garlic brown butter into the hollows and scatter the pecans and remaining thyme lightly over the top. Serve warm.

Getting the Softly Whipped Texture

Potato size matters more than the roasting clock: a center that still resists a skewer will leave firm pieces in the mash. Once the potatoes are fully tender, mash them before using the mixer so they need only a short pass.

Start with 1/4 cup warm cream. The potatoes should fall easily from a spoon but still hold shallow ridges; add more cream only if they seem too stiff. Whole milk or half-and-half can replace the cream, though the result will be less rich. Add either gradually and judge by the same texture cue.

Serving and Make-Ahead

Serve the shared bowl alongside roast turkey, chicken, ham, or pork chops. For a crispier savory side another time, try smashed sweet potatoes with Parmesan and thyme.

To make the potatoes ahead, refrigerate the whipped mash in an airtight container, keeping the finishing butter, pecans, and thyme separate. Reheat the mash covered in a 350°F (175°C) oven until hot, about 15–20 minutes for a modest baking dish, or microwave it in intervals, stirring between them. Stir in a small splash of cream if needed, then transfer to a serving bowl and add the reserved toppings. Reheated potatoes may be less fluffy than freshly whipped ones.

Refrigerate leftovers in an airtight container for up to 5 days. Cooled mash can also be frozen in a sealed container for up to 3 months; thaw and reheat it before adding fresh toppings.

Nutrition

Approximate per serving, based on 8 servings: 280 calories, 3g protein, 14g fat, and 36g carbohydrates. Approximate per 100g of finished potatoes: 175 calories, 2g protein, 9g fat, and 22g carbohydrates. Estimates include the initial 1/4 cup cream and will vary with roasting moisture loss, additional cream, and portion size.

These savory sweet potato stacks bake upright in a muffin pan, then come out as individual portions with tender centers and browned, visibly layered edges. Butter, olive oil, garlic, thyme, and rosemary coat the thin rounds; a light sprinkle of Parmesan goes on near the end so it browns without hiding the layers.

Choose long, slender potatoes that fit the muffin cups, and slice them evenly. Stack height and slice thickness affect baking time, so check the center with a knife rather than relying on the clock alone.

Ingredients for Sweet Potato Stacks

• About 2 pounds long, slender sweet potatoes, peeled (900g)
• 3 tablespoons unsalted butter, melted (40g)
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons fresh thyme leaves, divided
• 1 teaspoon finely chopped fresh rosemary
• 3/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup finely grated Parmesan (30g)
• Cooking spray or additional butter, for greasing the muffin pan

How to Bake Sweet Potato Stacks

Yield: 12 stacks, or about 6 side-dish servings. Time: 20–25 minutes to prepare, 35–45 minutes to bake, and 5–10 minutes to rest.

1. Preheat and grease: Heat the oven to 375°F (190°C) with a rack in the middle. Thoroughly grease all 12 cups of a standard muffin pan.
2. Slice the potatoes: Cut the peeled sweet potatoes into approximately 1/8-inch rounds using a mandoline with its hand guard or a sharp knife. Use rounds that fit inside a muffin cup without folding; set aside any tiny end pieces that cannot form stable layers.
3. Coat the rounds: In a large bowl, mix the melted butter, olive oil, garlic, most of the thyme, rosemary, salt, and pepper. Add the potato slices and toss, separating any that cling together so each round gets coated.
4. Build the stacks: Layer about 8–10 rounds in each muffin cup, placing smaller usable rounds near the bottom if needed. Fill to around the rim without packing the layers tightly. Spoon or brush any coating left in the bowl over the tops.
5. Bake and check: Bake uncovered. Starting at 30 minutes, test a stack near the center of the pan with a thin knife. When the knife passes through most of the stack with only slight resistance, it is ready for the Parmesan. If the tops darken while the centers are still firm, tent the pan loosely with foil and continue baking.
6. Add the Parmesan: Sprinkle a little over each stack, leaving the layered sides visible. Bake for another 5–8 minutes, until the cheese is lightly golden, the exposed potato edges are browned, and a knife reaches the bottom of a center stack with little resistance. Total baking time is approximately 35–45 minutes.
7. Rest and lift: Let the stacks rest in the pan for 5–10 minutes. Run a thin knife around each cup, then lift each stack from underneath with a small spoon or offset spatula. Sprinkle with the reserved thyme and serve warm.

Choose and Slice the Sweet Potatoes

Long, slender sweet potatoes produce rounds that fit standard muffin cups with less trimming. Keep the slices close to 1/8 inch thick: thicker or uneven rounds can leave the centers firm after the tops have browned. If using a mandoline, keep the hand guard on and stop before the potato becomes too small to handle safely.

How to Tell When the Stacks Are Done

Browned tops do not always mean the middle is cooked. A thin knife should pass nearly to the bottom with little resistance, while the exposed edges should be golden brown with some darker spots. Taller stacks may need longer than the suggested range. Remove them once the centers are tender rather than continuing to bake until every layer looks crisp; the centers should stay soft, not mushy.

Remove the Stacks Without Breaking Them

Greased cups and a short rest help the layers hold together. Loosen each stack around the edge, then support its bottom as you lift instead of pulling on the top slices. For serving, transfer the finished stacks to a parchment-lined tray; the muffin pan, not the tray, is their baking vessel.

Serve one stack as an appetizer or two as a side with grilled chicken or steak. For a different shape with similar flavors, try smashed sweet potatoes.

How to Store and Reheat

Refrigerate cooled leftovers in an airtight container for 2–3 days. To reheat, place the stacks on a baking sheet and broil for about 5 minutes, until hot. Watch closely: the edges and Parmesan can brown quickly.

You can assemble the stacks a few hours ahead and keep the muffin pan refrigerated until baking. A cold pan may need more oven time, so use the knife test to judge doneness.

Nutrition

Approximate nutrition per side-dish serving (2 stacks): 225 calories, 5g protein, 10g fat, and 31g carbohydrates. Approximate values per 100g: 135 calories, 3g protein, 6g fat, and 19g carbohydrates. Values vary with potato size and the amount of fat used to grease the pan.

These skin-on baby potatoes roast into irregular pieces with golden, crisp edges and soft yellow centers. Simmer them until tender, let their surfaces dry, then press just enough to split the sides—not into thin chips. Give them room on the pan to brown, and add the fresh garlic and Parmesan near the end so neither spends too long in the hot oven.

Servings: 4 side-dish servings | Prep: 10–15 minutes | Cook: 40–52 minutes | Total: About 55–70 minutes

Ingredients for Garlic Parmesan Smashed Potatoes

• 1 1/2 pounds similarly sized baby yellow or baby Yukon Gold potatoes (680g), scrubbed
• 1 tablespoon kosher salt, for the cooking water
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter (28g), melted
• 3 garlic cloves, finely minced or grated
• 1/3 cup finely grated Parmesan (30g)
• 1 tablespoon chopped fresh parsley
• Optional: a small pinch of crushed red pepper flakes, for serving

How to Make Garlic Parmesan Smashed Potatoes

1. Simmer the potatoes: Put the potatoes in a medium saucepan, cover with water, and add the tablespoon of kosher salt. Bring to a steady simmer and cook, uncovered or partially covered, for about 15–20 minutes. Start checking at 15 minutes: a fork or small knife should slide easily into the center, but the potatoes should still hold together.
2. Preheat and steam-dry: While the potatoes cook, preheat the oven to 425°F (220°C). Drain the potatoes thoroughly and leave them in a colander for about 5 minutes, until the skins no longer look wet. Line a rimmed sheet pan with parchment rated for 425°F, keeping the parchment within the pan, and lightly oil it.
3. Smash and season: Arrange the potatoes with space between them; use a second pan if needed. Lightly oil the bottom of a flat-bottomed glass or measuring cup, then gently press each potato to about 1/2 inch thick at its thickest point. The sides should split to expose yellow flesh, while each potato remains mostly in one piece. Drizzle with the remaining olive oil and season with the 1/2 teaspoon salt and the pepper.
4. Roast until golden: Roast uncovered, without flipping, for about 20–25 minutes. Check at 20 minutes. The broken edges should be visibly golden and beginning to crisp before the toppings go on; if they are still pale, keep roasting. Rotate the pan if browning is uneven. If using two pans, switch their positions during this first roast.
5. Add garlic and Parmesan: Stir the garlic into the melted butter and distribute it over the potatoes. Sprinkle lightly with Parmesan. Roast for about 5–7 minutes more, checking after 4 minutes. The cheese should be melted or lightly golden, and the garlic fragrant rather than dark brown.
6. Finish: Scatter parsley over the hot potatoes. Add the optional red pepper flakes, if using, taste for salt, and serve promptly.

How to Get Crisp Edges and Tender Centers

Steam-drying removes surface moisture that slows browning. Pressing until the sides split creates craggy edges, while the thicker centers stay soft. Space matters, too: crowded potatoes trap moisture instead of roasting evenly.

Potato size and smash thickness affect the timing. Let the edges turn golden during the first roast rather than adding the garlic and Parmesan as soon as the timer ends.

Serving, Storing, and Reheating

Serve hot alongside chicken, steak, fish, or pork chops. For a potato side without the boil-and-smash step, try crispy oven roasted potatoes.

To prepare ahead, boil and drain the potatoes, then refrigerate them. Smash and roast closer to serving; cold potatoes may need extra time to develop golden edges.

Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for about 10 minutes, until hot and the edges have crisped again. A microwave will warm them but will not restore the edges as well. Freezing is not recommended if crisp texture is the priority.

Nutrition

Approximate per serving, based on 4 servings: 280 calories, 6g protein, 15g fat, and 31g carbohydrates. Approximate per 100g: 145 calories, 3g protein, 8g fat, and 16g carbohydrates. Values are estimates; per-100g figures vary with moisture lost during roasting and how much oil remains on the pan.

These skin-on red and yellow baby potato halves roast cut-side down for browned faces and tender centers. A quick garlic-sage butter goes on after roasting, leaving visible garlic and herb flecks in a light, glossy coating without exposing the chopped garlic to the hot oven. Use small, similarly sized potatoes and give them room on the pan; the roast time is for halves, not whole baby potatoes.

Ingredients for Garlic Butter Roasted Baby Potatoes

• 2 lb mixed baby red and yellow potatoes, halved (900g)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter (40g)
• 4 cloves fresh garlic, finely chopped
• 1 tablespoon chopped fresh sage

How to Roast the Potatoes

1. Prepare the potatoes: Fully preheat the oven to 425°F (220°C). Wash and thoroughly dry the potatoes, then halve them into small, fairly even pieces.
2. Arrange cut-side down: Lightly oil a rimmed metal baking sheet with a little of the measured olive oil. Toss the potatoes with the remaining oil, salt, and pepper. Spread them cut-side down in one uncrowded layer, using a second sheet if needed.
3. Roast until browned and tender: Roast uncovered without routinely flipping. Rotate the pan halfway through if it browns unevenly. Start checking at 22 minutes; small halves generally take 25 to 35 minutes. They are done when the cut faces have golden-to-deep-brown patches and a fork slides easily into the center of a larger half. If a piece sticks, let it roast a little longer before lifting it gently with a thin spatula.
4. Make the garlic-sage butter: Near the end of roasting, melt the butter in a small skillet or saucepan over medium-low heat. Add the sage and cook briefly, then stir in the garlic for 30 to 60 seconds, just until fragrant. Remove from the heat while the garlic is still pale.
5. Toss and serve: Transfer the hot potatoes to a wide serving bowl and gently toss with the garlic-sage butter. Taste for salt and serve promptly, with some browned cut faces showing.

How to Get Browned Cut Sides

Wet or crowded potatoes steam rather than brown. Dry them after washing and leave space between the halves so their cut faces can sit directly against the metal pan. Keep them cut-side down during the roast; lifting them too early can tear away the developing crust. Parchment makes cleanup easier, but a bare sheet gives the potatoes more direct pan contact.

Why Add the Garlic Butter After Roasting?

Roasting the potatoes with oil lets the cut sides brown without leaving chopped garlic in the oven long enough to scorch. Gently cooking the sage and garlic in butter near the end keeps the garlic pale and fragrant. If it begins to brown, take the pan off the heat.

Potato Size and Doneness

The 25- to 35-minute window applies to small, similarly sized halves. Whole baby potatoes or larger pieces need more time. Check both the browned cut sides and the center of a larger piece before removing the pan from the oven.

Serving and Variations

Serve warm beside roast chicken, steak, pork, or fish with a fresh salad. For a milder herb note, replace the sage with a modest amount of fresh thyme.

For a softer potato side, try melting potatoes with garlic-thyme butter sauce. For a separate cheese-crusted recipe, try these crispy Parmesan crusted potatoes.

Storing and Reheating

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat in a single layer on a sheet pan at 350°F (175°C) until hot, roughly 10 minutes for a modest portion; larger amounts may take longer. The surfaces soften in storage, though dry-heat reheating can restore some crispness.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 210 calories, 3g protein, 10g fat, and 27g carbohydrates. Per 100g, estimated from ingredient weights before roasting: 125 calories, 2g protein, 6g fat, and 16g carbohydrates. Values are estimates; moisture lost during roasting changes the finished weight and per-100g figures.

Whole-kernel corn in a smooth cream cheese sauce makes this casserole creamy enough to serve by the spoonful. A layer of cheddar melts over the top and browns lightly while the corn heats through. Unlike corn pudding, this version is not meant to set or be cut into squares. Drain the corn well and use only the measured milk so the sauce clings to the kernels without turning watery.

Ingredients for Cream Cheese Corn Casserole

• 4 cups thawed frozen whole-kernel sweet corn, drained (680g)
• 8 ounces full-fat cream cheese, softened and cut into cubes (225g)
• 2 tablespoons unsalted butter (30g)
• ⅓ cup milk (80g)
• ½ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper
• 1½ cups shredded cheddar cheese (170g)

Thoroughly drained canned whole-kernel corn can replace the frozen corn; drain it before measuring. Colby Jack can replace cheddar, though its topping will have a different color. Cream-style corn is not a direct substitute because it makes the casserole sweeter and softer.

How to Bake Cream Cheese Corn Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease a shallow 1½- to 2-quart casserole dish. Make sure the thawed corn is well drained.
2. Make the sauce: Warm the cream cheese and butter in a small saucepan over low heat, stirring until softened. Whisk in the milk, salt, and pepper until smooth, about 3 to 5 minutes. The mixture may look lumpy at first; keep whisking as the milk incorporates. Do not let it boil.
3. Add the corn: Stir the drained corn into the sauce until the kernels are evenly coated. Transfer to the prepared dish and spread into an even layer. The mixture should be creamy and spoonable, with no liquid pooling around it.
4. Top and bake: Scatter the cheddar evenly over the entire surface. Bake uncovered for about 25 to 30 minutes, starting to check at 25 minutes. It is ready when the edges are bubbling and the cheese is fully melted with light golden spots. A deeper or chilled casserole may take longer to heat through.
5. Rest and serve: If the cheese needs more color, broil briefly, watching continuously. Let the casserole rest for about 5 minutes, then serve by the spoonful. The center should remain creamy rather than firm.

Serve warm alongside pork chops, ribs, or fried chicken.

How to Keep the Casserole Creamy, Not Watery

Thaw and drain frozen corn well, or thoroughly drain canned corn. Do not add reserved can liquid or extra milk: either can thin the cream cheese sauce. The unbaked mixture should coat the kernels without flooding the dish.

Why This Casserole Stays Spoonable

This version has no eggs, flour, or corn muffin mix, so it stays loose rather than setting into a sliceable bake. Bubbling edges and melted cheese—not a firm center—tell you it is done. For a more set corn side, see Southern Corn Pudding with a Tender, Golden Crumb. A muffin-mix-based option, Easy Jiffy Corn Casserole with a Golden Cheddar Top, has a different texture.

Make-Ahead and Browning Notes

You can assemble the casserole ahead and refrigerate it before baking. Let it stand briefly while the oven heats, then allow extra baking time if needed. Check that the center is hot and the edges are bubbling rather than relying on the usual timing.

If the cheddar has melted but remains pale, a brief broil can add light browning. Watch it continuously; the cheese can brown quickly.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 2 to 3 days. Reheat portions gently until hot, stirring if needed to redistribute the sauce.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 285 calories, 10g protein, 21g fat, and 19g carbohydrates. Per 100g: about 190 calories, 7g protein, 14g fat, and 13g carbohydrates. Values vary with the ingredients used and serving size.