Cooking On The Ranch

menu icon
search icon
×

Creamy Dreamy Lemon Lush Dessert Recipe

By 5 Comments

A beautiful frozen lemon dessert made of cream and lemon juice, served in a lemon shell. An eye-catching make ahead dessert perfect to serve at a dinner party or a ladies luncheon. This Lemon lush dessert recipe is crisp, creamy and a true treat.

lemon lush dessert served in lemon shells garnished with blueberries

Let’s Brighten Up January with These Lemon Snowballs.

Is it just me, or is January a boring month?

I could blame Thanksgiving and Christmas. November and December hurl us into a whirlwind of non-stop magical activity.  January most certainly brings that to a screeching halt.

January: The Monday morning of the year. The quit carbs, stop drinking, crowded gym month. On top of feeling cold and fat, there’s the glut of “new year-new me” posts on Facebook.

All the gourmet cheese is gone from the fridge.

We start to really notice that it’s pitch dark at 5:00 p.m. and that the ice on the sidewalks is dangerous.

And it’s such a loooooooooong month. Actually no longer than six others, but don’t you find yourself wondering “is it February yet”?

I had to make something yellow, something bright and snappy, something lemony. Something lip-puckering zesty. Something fun!

These Lemon Lush Dessert Cups were just what the Doctor ordered. A cross between lemon ice cream and lemon sorbet, you’re going to flip over this dessert.

Frozen lemon milk and cream served in a hollowed out lemon shell garnished with blueberries and mint leaves

Frozen Lemon Dessert Recipe

A very long time ago, my friend Linda served this beautiful lemon dessert as the grand finale of a dinner of simple grilled lamb chops.

A light meal that was punctuated by an exclamation mark with these impressive little lemon cups.

Frozen lemon cream served in a hollowed out frozen lemon half will definitely get ones attention. Linda called them Lemon Snowballs, I call them lemon lushes, because it they are simply luscious.

These lemon lush dessert cups perfect for entertaining, because you can totally make them ahead. Let’s take a look.

Ingredients for Lemon Lush Dessert

Ingredients You’ll Need:

  • A mixture of heavy cream, milk and sugar.
  • Eight lemons.
  • Lemon zest.
  • Lemon juice.
  • Fruit and mint for garnish. Blueberries or raspberries work well here.

How to Make These Lemon Snowballs

Make the Lemon Boats

  • Begin by gathering your army of lemons. You’ll need eight.
  • Take three of those lemons and cut them lengthwise to resemble boats.
  • Slice a small sliver of skin from the bottom of each boat so the lemons will sit level.
  • Remove the pulp from the lemon halves. A knife and melon baller work well here.
  • Once the lemon halves are hollowed out, cover with plastic wrap and freeze.

Prepare the Lemon Cream Lush

  • Using the remaining lemons, zest a couple of lemons for a total of two teaspoons of zest.
  • Juice lemons for ¾ cup lemon juice (about four lemons).
  • In a large freezer safe bowl combine lemon zest, lemon juice, milk and cream.
  • Add sugar and stir very well to combine ingredients.
  • Cover with plastic wrap and freeze for eight hours, or overnight.

Fill the Lemon Boats

  • Remove the lemon boats and lemon lush from freezer.
  • Using an ice cream scoop, scrape across the top of the lemon lush and place the sheets of the frozen dessert into the frozen lemon shells.
  • Cover with plastic wrap and freeze until ready to use.
  • To serve: Garnish with blueberries, or raspberries and small mint leaves.

Recipe for Lemon Lush Dessert Cups

You’ll be very proud to serve these lemon snowballs at your next brunch, lunch, or even light Summer dinner. Easy to make once you get the stubborn flesh removed from the lemon. Just be patient. Use a sharp knife to cut around the edge of the lemon and then dig in.

I hope you give this fun frozen lemon dessert recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite lemon dessert recipe, let me know, I’d love to give it a try.

Don’t want to mess with the fresh lemon shells? Simply serve in a chilled ramekin garnished with mint leaves and blueberries.

Frozen lemon cream dessert served in a ramekin garnished with blueberries and mint leaves

More Fresh Fruit Dessert Recipes

And if you have a sweet tooth, you won’t want to miss my dessert category. You’ll find lots of fun approachable recipes, including the most popular dessert recipe on my site for French Pear Tart Bourdaloue.

lemon lush dessert served in lemon shells garnished with blueberries
Print Recipe
5 from 8 votes

Lemon Lush Dessert Cups

Crisp, creamy and luscious. A fresh lemon dessert made of cream and lemon juice and served in a lemon shell.
Prep Time30 minutes
Cook Time0 minutes
Freeze time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 257kcal
Author: Lea Ann Brown

Ingredients

  • 8 large lemons
  • 2 teaspoons lemon zest
  • ¾ cup fresh lemon juice about 4 lemons
  • 1 cup milk whole fat
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • ¼ cup blueberries or raspberries for garnish
  • mint leaves for grnish

Instructions

  • Begin by gathering your army of lemons. You'll need 8
  • Take three of those lemons and cut them horizontally lengthwise. They'll resemble boats .Cut a small piece of skin from the bottom of each boat. This is so the lemons will sit level.
  • Remove the pulp from the lemon halves. Use a knife and melon baller works well here.Once the lemon halves are hollowed out, cover with plastic wrap and freeze.
  • Using the remaining lemons, zest a couple of lemons for a total of 2 teaspoons
  • Juice lemons for ¾ cup lemon juice (about 4 lemons)
  • In a large freezer safe bowl combine lemon zest, lemon juice, milk and cream. Add sugar and stir very well to combine ingredients. Cover with plastic wrap and freeze for 8 hours or overnight.
  • Remove the lemon boats and lemon lush from freezer. Using an ice cream scoop, scrape across the top of the lemon lush and place the sheets of the frozen dessert into the frozen lemon shells.
  • Cover with plastic wrap. To serve: Remove from freezer and garnish with blueberries, or raspberries and small mint leaves.

Notes

I had more frozen lemon lush than would fit into the lemons. I saved it in the freezer and used it a week later in Ramekins. 
Easy to make once you get the stubborn flesh removed from the lemon. Just be patient. Use a sharp knife to cut around the edge of the lemon and then dig in.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 27mg | Potassium: 235mg | Fiber: 3g | Sugar: 30g | Vitamin A: 510IU | Vitamin C: 67mg | Calcium: 83mg | Iron: 1mg

Lemon Lush Dessert … It’s whats for dessert

Savory Cast Iron Skillet Potatoes

By 7 Comments

Easy one pan cast iron skillet potatoes. A cast iron skillet works beautifully for searing and crisping potatoes in the oven. Potatoes cooked in a cast iron skillet are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.

Another one of our more popular potatoe side dish recipes is this one for Scalloped Potatoes, No Cheese. Just pure creamy and irresistible.

Potatoes cooked in a cast iron skillet.

Can you tell we’re big potato lovers around here?

Cooking potatoes on the stove was about the only way we ever cooked potatoes when I was growing up. Sliced and fried in Crisco in a cast iron skillet until golden brown, cast iron potatoes were simply out-of-this-world delicious.

My latest potato adventure found me making cast iron skillet potatoes that start by seasoning and searing them stove top then moving them to the oven to finish. And skillet roasted potatoes worked like a charm.

Bringing you all of the vibrant golden color that you expect from roasted potatoes, this recipe elevates the flavor experience by adding rosemary and Worcestershire sauce.

These are simply the most flavorful skillet potatoes you’ll find. Let’s take a look.

Ingredients You’ll Need

Ingredients to make cast iron skillet oven roasted potatoes.

There’s nothing new about combining rosemary and potatoes. They go together like bread and butter. But how about adding a a generous splash of:

  • Yukon Gold Potatoes
  • Worcestershire Sauce
  • Chopped garlic
  • Smoked paprika
  • Rosemary, fresh or dried
  • And a good glug of oil for browning.
  • Cooked Bacon, optional for topping.

A wonderful flavor experience that even the creamy delicate potato can benefit from.

Cast iron skillet potatoes is a quick way to prepare potatoes, an easy way to prepare potatoes and a delicious way to prepare potatoes.

Step by Step Instructions, It’s Easy.

How To Make Cast Iron Potatoes with Rosemary:

  1. Step 1: Start by simply rinsing and cleaning the Yukon Gold Potatoes. Just run them under water and use your hands to rub and clean them. Cut off any unsightly dark spots.
Cubed yukon gold potatoes coated with seasonings for cask iron skillet oven roasted potatoes.
  1. Step 2: Dry them off and cut them into bite sized cubes.
  2. Step 3: Place them in a large bowl and add fresh rosemary, Worcestershire sauce, garlic, sweet smoked paprika, salt and pepper to taste and olive oil.
  3. Step 4: Using a large spoon, stir and toss the potatoes well to coat and flavor each cubed potato.
Cast iron skillet potatoes cooking.
  1. Step 5: Heat the cast iron skillet over medium high heat.
  2. Step 6: Add the potatoes and with a metal spatula, stir, cooking them stovetop for two minutes.
  3. Step 7: Transfer the hot pan to the hot oven. Cook for about 30 minutes, stirring every ten minutes, or so. In the last ten minutes of cooking add the minced garlic.

Once the potatoes are tender when pricked with a toothpick and golden in color, they’re ready to serve.

Oven roasted browned yukon gold potatoes cooked in a cast iron skillet.

FAQs

Can I Use Olive Oil?

I recommend using a neutral flavored oil such as canola or vegetable. Olive oil brings with it a unique flavor that may alter the end result. But more importantly, canola and vegetable have a higher smoke point. What does that mean? A higher smoke point means the oil won’t break down as easily and it will brown food better. Avocado oil is an excellent choice here.

What Potatoes Are Best For Frying?

The versatile and reliable Yukon Gold potato.
The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.
And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.
Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing.
Save the high starch potatoes like russet for baked potatoes. Their tough skins will keep the inside nice and fluffy.

Storage and Reheating

If you have any leftovers, simply store them in an airtight container in the refrigerator for up to three days. I highly suggest reheating them in an air fryer for a few minutes at 375 degrees, or the oven. Doing so will retain thier crispy texture. A microwave will only make them flabby.

What to Serve With Skillet Roasted Potatoes

More Potato Side Dish Recipes

I made these a skillet potatoes a couple of weeks ago and I’ve been dying to share the recipe with you. It’s a new staple recipe for us and I hope you’ll give them a try.

These cast iron potatoes are a perfect potato side dish for any entree you can dream up for your weekly meal prep plans.

And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find a stellar lineup of support actors for any main course. Including the most popular potato recipe on my site for Marbled Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Reader Review

“I love oven-roasted potatoes! This recipe is different than others I've tried, and it was very simple and delicious!”

– Scottee

Potatoes cooked in a cast iron skillet.
Print Recipe
4.94 from 16 votes

Savory Cast Iron Skillet Potatoes

These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Prep Time10 minutes
Cook Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 225kcal
Author: Lea Ann Brown

Equipment

  • Cast Iron Skillet 10"

Ingredients

  • 1 ½ pounds Yukon Gold Potatoes washed and cut into large bite sized pieces
  • 1 teaspoon garlic fresh, minced. Or ½ teaspoon garlic powder
  • ½ teaspoon sweet smoked paprika
  • 1 Tablespoon rosemary fresh, minced, or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 Tablespoon Worcestershire Sauce
  • ¼ cup canola oil or vegetable oil
  • 4 slices bacon cooked and crumbled (optional)

Instructions

  • Preheat oven to 375 degrees.
  • Wash and cut the potatoes into large bite sized pieces. Place the potatoes into a large mixing bowl and add the paprika, rosemary, salt and pepper and Worcestershire Sauce. Using a large spoon, toss the potatoes well to coat with the seasonings.
  • Heat a cast iron skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot add the potatoes.
  • Turn the heat down to medium, and using a metal spatula, stir the potatoes letting them cook for about 2 minutes.
  • Transfer pan of potatoes to oven. Let them cook about 30 minutes, stirring with the metal spatula every 10 minutes or so. After 20 minutes of cooking, add the chopped garlic and stir well.
  • Once the potatoes are golden in color and tender when pricked with a toothpick, they're ready to serve.

Video

Notes

No one can argue with adding bacon. I cooked 4 slices of thick sliced bacon and crumbled on top = delicious.
If you have any leftovers, simply store them in an airtight container in the refrigerator for up to three days. I highly suggest reheating them in an air fryer for a few minutes at 375 degrees, or the oven. Doing so will retain thier crispy texture. A microwave will only make them flabby.

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 350mg | Potassium: 737mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 6mg

Cast Iron Skillet Potatoes … They’re What’s for a Side Dish.

Cheesy Creamy Green Chile Chicken Lasagna

By 7 Comments

Green Chile Chicken Lasagna is everything you love about classic lasagna. However, this version combines layers of lasagna noodles with lean shredded chicken breast, cheese and a luscious green chile white sauce. Totally irresistible, a make ahead recipe to feed a crowd.

A slice of green chile chicken lasagna with a green salad.

I’ve been planning this Green Chile Chicken Lasagna recipe for months, but simply never got around to bringing it to life. Now that we’re smack dab in the middle of comfort food season and with my new lasagna pan begging for … well … lasagna, this recipe has finally made its debut.

As you know, I may make a recipe three or four times, tweaking and improving before I deem it blog-worthy.

My method of perfection is totally inspired by Ina Garten. I saw Ina speak a couple of years ago, and she confided that once she and her team have prepared a recipe, they always sit back and ask themselves how the recipe could be improved.

After three test runs, I am proud to share this Green Chile Chicken Lasagna Recipe with my readers.

The Mirasol Chile Peppers Used In This Recipe

I always have bags of fresh roasted chile peppers in the freezer. I have Hatch, from New Mexico and Pueblo Chile Peppers grown right here in the Arkansas Valley of Colorado.

For this recipe, I used roasted Colorado Pueblo chile peppers.

Pueblo chile peppers are actually Mirasol peppers. Mirasol, which means “looking at the sun” are peppers that grow in an upward direction on the plant.

Mirasol Chile Plant with red mirasol peppers growing

They’re medium in heat, and meatier than Hatch chile peppers from New Mexico. I took this photo of a potted young Mirasol plant at the Pueblo Chile Festival a couple years ago.

Dried Mirasol peppers are called Guajillo peppers, a common dried chile used in Mexican cuisine.

These Pueblo chile peppers were simply defrosted, skin, stems and seeds removed and then chopped. I used 1 cup (about 10 medium chile peppers) to make this white chicken lasagna.

If you don’t have a stash of fresh roasted chile peppers in your freezer most grocery stores and even Costco sell chopped frozen chile peppers.

Choose frozen peppers that are labeled mild to medium on the heat level. You don’t want them to overpower the creamy sauce for this recipe.

How To Make The Spicy White Sauce

The sauce is simply a roux made of flour and chicken broth. Prepared stove top, it comes together very easily and to make it even creamier, it’s finished with a cup of milk.

  • Melt ¼ cup butter over medium heat in a medium saucepan.
  • Once the butter is melted, add ¼ cup flour.
  • Turn heat down to medium and stir constantly for about two minutes or until the roux is golden in color.
  • Slowly add the chicken broth to the roux and with a whisk, mix until well blended. Cook until roux thickens.
  • Add in drained, canned chopped tomatoes.
  • Add one cup of milk. This will thin the roux, but not to worry, the al a dente pasta will help thicken it back up.
  • Stir in the green chile peppers and shredded chicken and set aside.

How to Make Green Chile Chicken Lasagna

Here’s how to build and layer this white chicken lasagna:

  • Cook chicken breast and shred. Or you can use shredded rotisserie chicken.
  • Cook lasagna noodles according to package, but lessen the cooking time by two minutes. This will produce a very al a dente noodle.
  • In a medium bowl, combine two beaten eggs, ricotta cheese, shredded mozarella and shredded cheddar cheese. A large spoon works well to blend this mixture.
  • Make green chile sauce (roux) and set aside.
  • Spray your lasagna pan with Pam.
  • Place ⅓ of the green chile roux on the bottom of the lasagna pan.
  • Place four lasagna noodles over the green chile white sauce.
  • With a spatula, spread ⅓ of the cheese mixture over the lasagna noodles.
  • Repeat these layers two more times, ending with the cheese mixture.
  • Top with one cup of crumbled Mexican Cotija cheese.
  • Bake covered for 45 minutes. Remove cover (I used foil) and bake another 20 minutes.
  • Let set for 10 minutes, uncovered so the lasagna sets up.

Recipe for Green Chile Chicken Lasagna

Green chili chicken lasagna in a casserole dish.

This green chili chicken lasagna is a perfect choice is you’re looking for a make-ahead and freezable meal to feed a crowd. Just prepare, cover well and freeze. Then thaw before following baking instructions.

All you need is a beautiful green tossed salad for a side dish! Easy.

More Spicy Pasta Recipes

If you love a little spice with your pasta you won’t want to miss:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chile chicken lasagna served with a salad.
Print Recipe
5 from 7 votes

Green Chile Chicken Lasagna

Green Chile Chicken Lasagna is everything you love about classic lasagna. This version combines layers of lasagna noodles, lean shredded chicken breast, cheese and a luscious white sauce. This Green Chile Chicken Lasagna is totally irresistible.
Prep Time30 minutes
Cook Time1 hour
Course: Pasta Recipes
Cuisine: Southwestern Mexican
Servings: 12
Calories: 404kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • ½ sweet onion diced
  • 14 ounce canned tomatoes diced and drained
  • 1 cup Chile Peppers roasted, peeled, chopped
  • 2 boneless, skinless chicken breasts cooked and shredded about 2 – 2 ½ cups
  • 1 cup milk
  • 15 ounces ricotta cheese drained
  • 1 cup mozzarella cheese shredded
  • 2 eggs lightly beaten
  • 2 cups cheddar cheese shredded
  • 12 lasagna noodles cooked al a dente
  • 1 cup Cotija cheese crumbled
  • 2 tablespoons green onions chopped

Instructions

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Cook the roux over medium heat until roux is golden. This will also help remove that "flour-y" taste.
  • Slowly add chicken broth and bring to a low boil whisking constantly. Stir in 1 cup of full fat milk.
  • Add diced and drained tomatoes, green chile peppers, and shredded cooked chicken, stirring to combine and heat, approximately 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar and mozzarella cheeses.
  • Coat a 3 quart lasagna pan with cooking spray.
  • Place a ⅓ of the sauce on the bottom. Top with 4 lasagna noodles and then ricotta and cheddar cheese mixture.
  • Repeat 3 times, with last layer being cheese mixture. Sprinke the Cotija cheese over the top of the lasagna.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 15 0- 20 minutes
  • Remove and allow to rest for 10 minutes. Top with fine chopped green onions for garnish.

Video

Notes

This is a great make-ahead recipe. Either prepare the casserole ahead of time and refrigerate before baking.
Or bake the lasagna, let it cool, then freeze. Let the lasagna thaw before following the baking instructions.

Nutrition

Calories: 404kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 614mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 2mg

Blue Cheese Potatoes Dauphinoise

By 7 Comments

Potatoes Dauphinoise casserole with blue cheese and a crunchy buttered panko topping. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper. Creamy and deliciously dreamy.

And if you love creamy potato side dishes, don’t miss my recipe for old fashioned Scalloped Potatoes with No Cheese.

Blue Cheese Potatoes Au Gratin stacked on a fork. Layered potatoes casserole.

What To Expect From This Recipe

Potatoes Dauphinoise are simply a French name for sliced potatoes cooked in cream. Potatoes Dauphinoise contain cheese but no crumb topping. Julia Child is probably responsible for our awareness of Dauphinoise, with her casserole of sliced potatoes, Swiss cheese and milk (rather than cream).

So with all that said, you’ll find a jillion recipes where classic definitions are often ignored, but no matter how we slice our potatoes or what we call it, it’s a very popular dish and very serious comfort food.

  • The potatoes are evenly thin sliced to ⅛″ thick. Once baked they cream and layer themselves into a neat little stack of goodness that melts in your mouth.
  • The potatoes are not par-boiled before baking. Parboiling potatoes means the starch from the potatoes seep into the water they’re cooked in. For potatoes dauphinoise, the potatoes are baked directly in cream in the casserole dish. Meaning the starch from the potatoes seep into the cream as they cook, making this even more creamy and luxurious.
  • There’s just enough blue cheese between those layers of potatoes to get our attention … and not overpower the dish.

And you can expect a lot of compliments when you make Potatoes Dauphinoise.

Au Gratin or Dauphinoise?

So what am I calling my potato casserole creation? It’s a combination of two of these classic creamy potato casseroles. There’s cheese And there’s also a Panko bread crumb topping. The potatoes are cooked in cream and there’s no flour roux.

My au-gratin topping is sprinkled on the casserole after it’s cooked so it’s not creating that sealing layer. It’s just to add a delicious little crispy crunch. So I’m sticking with calling this a Dauphinoise Potatoes, with Blue Cheese.

Mise en Place

Ingredients and equipment for potatoes dauphonaise recipe

Gathering everything you need is easy for this potato casserole as the ingredients are minimal. Gather your cream, potatoes, blue cheese and mandolin. You’re ready to rock.

Ingredients You’ll Need

  • Potatoes: Yukon gold potatoes work very well here because they’re a waxy potato with a firmer texture. Save those starchy Russet Potatoes for baked potatoes, like my recipe for Slow Cooker Garlic Butter Baked Potatoes.
  • Blue Cheese: Potatoes Dauphinoise are routinely made with Gruyere. Please feel free to use Gruyere or even Swiss cheese.
  • Cream

“These are the best potatoes I’ve ever had in my life.”

Bob Brown, husband and potato aficionado

How To Make This Easy Dauphinoise

  • Slice potatoes ⅛″ thick. You’ll need a mandolin to take on this a super easy task. Or be very skilled with a chef’s knife.
  • Butter or Pam spray a 9 x 13″ casserole dish and layer a third of the sliced potatoes in the dish. Salt and pepper the potatoes
  • Sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat with two more layers of the blue cheese, the sliced potatoes and salt and pepper.
  • Pour the cream over the potatoes making sure the cream just covers the top layer of potatoes.
  • With your hands gently press the potatoes down into the cream mixture. This will compress the casserole a bit and coat the top layer of potatoes.
  • Bake at 350 degrees for 45 minutes, or until potatoes are tender.
  • In the meantime, make the toasted Panko bread crumb topping.
  • When the potatoes are out of the over, sprinkle a single layer of the Panko bead crumb topping over the potatoes.

Questions You May Have

What’s The Difference Between Scalloped Potatoes and Potatoes Dauphinoise?

Scalloped Potatoes are made with a roux with flour, butter and and milk. And are sometimes infused with aromatics such as garlic, thyme and even fresh nutmeg. Potatoes Dauphinoise are sliced potatoes cooked in cream and can include cheese.

Can I Use Half and Half?

When making a special side dish for a special dinner, this is not the time to worry about fat calories. The fat content in cream is much better suited for a long bake in the oven. Half and half will have a tendency to separate which will result in a less creamy consistency.

Are Potatoes Dauphinoise Gluten Free?

Skip the Panko bread crumb topping and this recipe will be gluten free.

Tips For Success

  • Use a mandolin. Uniformly sliced potatoes will create evenly cooked potatoes for a perfect texture for the final dish.
  • If you’re like me, you find that guiding tool that came with your mandolin is a little unwieldy and awkward. Your hands make a much better tool. But wait, don’t want to lose a finger? I love my cut resistant gloves with stainless steel filament and knit construction that is guaranteed not to slice your skin.

As an Amazon Associate I earn from qualifying purchases.

Recipe for Blue Cheese Potato Dauphinoise

Blue Cheese Potato Casserole Topped with Panko Bread Crumbs.

Promise me you’ll give this easy creamy potatoes dauphinoise recipe a try. It’s a perfect side dish the upcoming holiday season. It’s my go-to side dish for a Prime Rib Dinner .

More Potato Side Dish Recipes

What do Dauphinoise Potatoes Go With?

A fancy potato is happy along side a fancy feel main course. Here are some ideas.

And if you’re looking for more side dish recipes, you won’t want to miss my Side Dish Category. You’ll find lots of ideas including my most popular potato recipe on my site Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Potatoes Dauphinoise Potato Casserole with blue cheese. On a fork.
Print Recipe
5 from 6 votes

Blue Cheese Potatoes Dauphinoise

Potatoes Dauphinoise casserole with blue cheese. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper.
Prep Time20 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: French
Servings: 10
Calories: 440kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds Yukon Gold Potatoes peeled and sliced ⅛" thick
  • 5 ounces Blue Cheese crumbled
  • 3 cups cream
  • salt and pepper to taste
  • 4 ounces Panko Bread Crumbs
  • 2 tablespoons unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Grease or spray a 9 x 13" pan with Pam
  • Using a mandolin, slice peeled potatoes using the ⅛' setting.
  • Layer ⅓ of the potatoes in the casserole dish. Salt and pepper the layer and sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat this layering process two more times.
  • Pour the cream over the potatoes. The cream should just cover the top of the potatoes.
  • Gently press down on the potatoes to create a more compact layering effect.
  • Bake for 45 minutes. Or until potatoes are tender.
  • In the meantime make the Panko Bread Crumb topping.
  • Heat a large non-stick skillet over medium high heat. Once the pan is hot, add the butter.
  • When the butter is sizzling, turn down the heat and add the Panko Bread Crumbs. Cook the Panko Crumbs until they start to turn golden brown. Stir often to insure an even browning. This should take about 10 minutes.
  • Set aside until casserole is done.
  • Remove casserole from oven and sprinkle a thin layer of toasted Panko crumbs over the top of the casserole.
  • Save unused toasted crumbs in a covered container. They'll keep for a couple of weeks.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 10g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 322mg | Potassium: 674mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1228IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 5mg

Potatoes Dauphinoise … It’s What’s For A Special Dinner

Sparkling Raspberry Chambord And Prosecco Cocktail

By 8 Comments

This Prosecco cocktail made with Chambord Raspberry Liqueur and fresh raspberries is a beautiful cocktail for any celebration. Refreshing and impressive, Chambord and Prosecco make a beautiful Christmas Prosecco cocktail, also perfect cocktail for Valentine’s Day.

Raspberry Chambord Prosecco cocktail served in two champagne glasses with raspberries.

The first time I ever had Prosecco, Bob and I were sitting in the back room at Nick’s Italian Cafe in McMinneville, Oregon. Having the opportunity to dine at Nicks was a special event its own right as Nick’s has been a highly celebrated restaurant serving Oregon Wine Country since 1977.

And celebrating that dining experience became even more special with my first sip of Prosecco. Fresh and fizzy, I was smitten. Boisterous in flavor, I knew I had found a new favorite sparkling wine. And I’m so glad I found this Prosecco Cocktail recipe to enjoy.

Where Did I Learn to Make this Christmas Chambord and Prosecco Cocktail Recipe

This festive Prosecco cocktail came to life last year when I attended our December Holiday Book Club at my neighbor Lynn’s home.

Her holiday lunch buffet included these lively Champagne flutes that included a base of red Chambord Raspberry liqueur, sparkling bubbling Prosecco, then topped with floating baubles of raspberries.

What to drink with Chambord? Simply stated, Prosecco and Chambord make beautiful partners. You could consider this to be a glorified Chambord spritz.

And cocktails with raspberries are a sure way to impress guests.

What’s In This Cocktail?

So easy!

  • Prosecco
  • Chambord, a decadent raspberry liqueur.
  • Fresh Raspberries

Tip: To make this more of a Christmas Holiday Cocktail, you can switch out the raspberries with a heaping teaspoon of Pomegranate seeds.

How To Make This Prosecco Cocktail

Creating this layered effect is quite easy. Here’s how it goes:

  • Spoon one teaspoon of Chambord Raspberry Liqueur into each Champagne flute.
  • Spoon in 3 – 4 fresh raspberries.
  • Hold a spoon inside the glass just above the raspberries and raspberry liqueur.
  • Slowly pour the champagne over the spoon, steadily pulling the spoon up as you pour.
  • The raspberries will follow that flow of liquid and find their way to the top of the glass.

Tip: Use a cocktail bar spoon for the process of adding the Prosecco to the raspberries and Chambord. Cocktail spoons are very long, and will make the task of pouring the Prosecco easier. An iced tea spoon is also a good option.

Prosecco Christmas Cocktail made with Chambord Liqueur and fresh raspberries. Served in Champagne flutes.

Prosecco, FAQ’s

How Much Prosecco Do I Need?

One bottle of Prosecco will fill about 6 champagne flutes.

What’s the Difference Between Champagne and Prosecco?

The simple difference is that in order for a sparkling wine to be called Champagne, it must be produced in the Champagne region of France, which is approximately eighty miles northeast of Paris. Champagne is made from Chardonnay, Pinot Noir and Pinot Meunier. It’s made using the Traditional Method. Prosecco comes from Italy.

Where in Italy Is Prosecco Produced?

Prosecco is a sparkling wine produced mainly in Veneto, about fifteen miles north of Venice.

What Grape Variety is Prosecco Made From?

The grape used is primarily Glera. Prosecco is made using the Tank Method.

Is Prosecco Less Expensive Than Champagne?

The tank method is less time and labor intensive than the traditional method used in making Champagne, therefore the cost of Prosecco is less expensive.

Can I Substitute Champagne For This Cocktail?

Absolutely yes. Even though I like the notes of apple, pear and lemon in Prosecco, you most certainly can make this a champagne and chambord cocktail.

Make Ahead Christmas Prosecco Cocktails

Champaign glasses lined up with chambord and raspberries, for a make ahead christmas cocktail

These Chambord and Prosecco cocktails can be partially prepared in advance. Always helpful when hosting a holiday party.

About thirty minutes before guests arrive, line up the glasses and pour the Chambord into each flute. Drop in the raspberries.

Once guests have assembled, pop the cork and add the Prosecco to each glass. Guests will admire your skill for keeping the Chambord and Prosecco layers separate, and enjoy watching that spoon trick.

Once the Prosecco has been poured into each glass, you’re ready for your holiday toast. Let the celebration begin.

What Appetizers Go With Prosecco?

Prosecco is a very food friendly wine. It pairs well with cured meats, antipasto, and almonds. It’s lovely with stuffed mushrooms and famous for its kinship with spicy Asian food. It’s good with smoked salmon and chilled shrimp. And excellent with Sushi.

If you’re interested in food and wine pairings, Culinary School gave us a great book, What to Drink with What You Eat. A comprehensive guide to matching food and drink.

Recipe for Raspberry Chambord Christmas Prosecco Cocktail

And not to slight Valentine’s Day, this is an ideal cocktail to serve for your special Valentine’s Day date night dinner.

I hope you give this Prosecco cocktail a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have any favorite Prosecco cocktail recipes, let me know, I’d love to give it a try.

And if you’re looking for more Party Cocktail Recipes, don’t miss my Beverages and Appetizers Category, you’ll find lots of unique party drink ideas. Including the most popular recipe for my Thanksgiving Cocktail, Pumpkin Pie Martini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Raspberry Chambord Prosecco cocktail served in two champagne glasses with raspberries.
Print Recipe
4.95 from 19 votes

Raspberry Chambord and Prosecco Cocktail

This Prosecco cocktail made with Chambord Raspberry Liqueur and fresh raspberries is a beautiful cocktail for any celebration.
Prep Time5 minutes
Cook Time0 minutes
0 minutes
Total Time5 minutes
Course: Cocktails and Beverages
Cuisine: Italian
Servings: 1
Calories: 34kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons Chambord black raspberry liqueur
  • 3 fresh raspberries
  • Prosecco Sparkling Wine

Instructions

  • Spoon 2 teaspoons of Chambord raspberry liqueur into each flute, then drop in a few raspberries.
  • Hold a spoon inside the glass over the top of the liqueur and slowly pour in the Prosecco, pulling the spoon up as you go to create the two-tone effect.

Video

Notes

1 bottle of Prosecco will serve approximately 6 champagne flutes.
Make Ahead: 
  • These Chambord and Prosecco cocktails can be partially prepared in advance. Always helpful when hosting a holiday party.
  • About thirty minutes before guests arrive, line up the glasses and pour the Chambord into each flute. Drop in the raspberries
  • Once guests have assembled, pop the cork and add the Prosecco to each glass. Guests will admire your skill for keeping the Chambord and Prosecco layers separate, and enjoy watching that spoon trick.
Tip: Use a cocktail bar spoon for the process of adding the Prosecco to the raspberries and Chambord. Cocktail spoons are very long, and will make the task of pouring the Prosecco easier. An iced tea spoon is also a good option.
Tip: To make this more of a Christmas Holiday Cocktail, switch out the raspberries with a heaping teaspoon of pomegranate seeds.

Nutrition

Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg

Chambord and Prosecco Cocktail … It’s whats for a celebration