Cottage Pie with Scalloped Potato Topping

Dinner · Meat & Poultry Mains

Cottage Pie with Scalloped Potato Topping

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
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Prep
25 minutes
Cook
1 hour 40 minutes
Resting
10 minutes
Total
2 hours 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.

Cottage Pie with Scalloped Potato Topping

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion (Diced)
  • 4 Large Carrots (Diced)
  • 1 tsp Salt
  • 1 Cup Red Wine (dry)
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce (Optional)
  • 1 tbsp Brown Sugar (Optional)
  • 1 tbsp Thyme (fresh leaves, chopped)
  • ½ lb. Button Mushrooms (Sliced 1/4 inch thick)
  • 3 lbs. Yukon Gold potatoes (Peeled and sliced 1/8 inch thick)
  • 1/2 Cup heavy cream
  • 2 Cup Cheddar Cheese (shredded)
  • black pepper (to taste)

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Tender Potatoes, Golden Top

Parboil the sliced potatoes until just tender, then layer over the hot beef filling. A roomy baking dish and rimmed tray help contain the bubbling gravy.

Adapted from Mary Berry at BBC Food.

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The cooking plan

How to make Cottage Pie with Scalloped Potato Topping.

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.

  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.

  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.

  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.

  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie with Scalloped Potato Topping

No ratings yet
Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion Diced
  • 4 Large Carrots Diced
  • 1 tsp Salt
  •  
    1 Cup Red Wine dry
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce Optional
  •  
    1 tbsp Brown Sugar Optional
  • 1 tbsp Thyme fresh leaves, chopped
  • ½ lb. Button Mushrooms Sliced 1/4 inch thick
  •  
    3 lbs. Yukon Gold potatoes Peeled and sliced 1/8 inch thick
  • ½ Cup heavy cream
  • 2 Cup Cheddar Cheese shredded
  • black pepper to taste

Equipment

Large Dutch Oven
Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.
  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.
  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.
  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.
  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Notes

Slice the potatoes evenly, about 1/8 inch thick, and parboil until just tender so they finish evenly in the oven. Assemble and bake promptly. This vegetable-rich variation keeps the site recipe’s 1 pound of beef, carrots, and generous potato topping.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.
Adapted from Mary Berry’s cottage pie with dauphinoise potato on BBC Food, with carrots, adjusted proportions, and rewritten instructions.

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Questions about this recipe.

Is this cottage pie or shepherd’s pie?

This recipe uses ground beef, so we call it cottage pie. Shepherd’s pie is usually made with lamb. Here, overlapping slices of potato, cream and cheddar replace the familiar mashed-potato topping.

Why parboil the scalloped potatoes?

The filling is already hot when the pie goes into the oven. Parboiling the thin potato slices for about 4–5 minutes helps them finish evenly. Drain them carefully while they still hold their shape, then arrange them over the filling.

What size baking dish should I use?

Use a deep 9-by-13-inch dish with about 4-quart capacity. Leave room below the rim for the filling to bubble, set the dish on a rimmed baking sheet and let the finished pie rest for 10 minutes before serving.

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Creamy Baked Pumpkin Risotto

Dinner · Rice & Grain Mains

Creamy Baked Pumpkin Risotto

Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
6 moderate servings

Bring it to the table

About this recipe.

Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp Unsalted Butter (divided: 1 tablespoon to start, 2 tablespoons to finish)
  • 1 ½ Cup Arborio Rice
  • 1 Large Yellow Onion (Diced)
  • 20 Oz Pumpkin (peeled and seeded weight; pie pumpkin or butternut squash, cut into 1/2-inch cubes)
  • 3 Cloves Garlic (Minced)
  • 1/4 Cup White Wine
  • 3 ½ Cup Chicken Stock (Optional is vegetable stock)
  • 2 tbsp Sage Leaves (fresh, roughly chopped)
  • 1/2 Cup Parmesan Cheese (finely grated)
  • 1 Pinch Salt (For Taste)
  • 1 Pinch Black Pepper (For Taste)

Optional crispy sage and brown butter

  • 3 tbsp Butter (for optional garnish)
  • 12-20 Leaves Sage leaves

Garnish

  • 1/4 Cup Parmesan Cheese

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Finish with a Good Stir

The oven does most of the work. Once the rice and pumpkin are tender, stir in butter and Parmesan so the pumpkin blends into a creamy sauce.

Adapted from Nagi Maehashi at RecipeTin Eats.

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The cooking plan

How to make Creamy Baked Pumpkin Risotto.

  1. Heat the oven to 350°F. Melt 1 tablespoon of the main butter quantity in a heavy oven-safe pot with a snug lid over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and chopped sage and stir for 1 minute.

  2. Stir in the Arborio rice to coat it with butter. Add the wine and cook until mostly evaporated, about 1 minute. Stir in the pumpkin and stock. Heat until the liquid is hot, then cover tightly and transfer to the oven.

  3. Bake for 25 minutes, then check the rice and pumpkin. The rice should be tender with a little bite and the pumpkin soft enough to mash. If still firm, cover and bake in 5-minute intervals. Some liquid may remain. Lighter cookware may take 35 to 40 minutes.

  4. While the rice bakes, melt the separate 3 tablespoons garnish butter in a small pan over medium heat. Once foaming, add the whole sage leaves and cook for about 1 1/2 minutes, until crisp. Lift the leaves onto paper towels. Remove the butter from the heat as soon as the milk solids are golden brown and smell nutty, and pour into a heatproof container to stop cooking.

  5. Remove the pot carefully with oven mitts. Stir in the remaining 2 tablespoons main butter and 1/2 cup Parmesan. Stir firmly so the soft pumpkin blends into the rice. Add a little hot water if needed for a loose, creamy consistency. Taste and season with salt and pepper. Serve immediately with the garnish Parmesan and, if using, crispy sage and a small drizzle of brown butter.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Baked Pumpkin Risotto

No ratings yet
Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 moderate servings
Course: Dinner, Side Dish
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tbsp Unsalted Butter divided: 1 tablespoon to start, 2 tablespoons to finish
  • 1 ½ Cup Arborio Rice
  • 1 Large Yellow Onion Diced
  •  
    20 Oz Pumpkin peeled and seeded weight; pie pumpkin or butternut squash, cut into 1/2-inch cubes
  • 3 Cloves Garlic Minced
  • ¼ Cup White Wine
  •  
    3 ½ Cup Chicken Stock Optional is vegetable stock
  •  
    2 tbsp Sage Leaves fresh, roughly chopped
  • ½ Cup Parmesan Cheese finely grated
  • 1 Pinch Salt For Taste
  • 1 Pinch Black Pepper For Taste
Optional crispy sage and brown butter
  • 3 tbsp Butter for optional garnish
  •  
    12-20 Leaves Sage leaves
Garnish
  • ¼ Cup Parmesan Cheese

Equipment

Saucepan
1 Small Saucepan
1 Large Ovenproof Pot w/Lid

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Melt 1 tablespoon of the main butter quantity in a heavy oven-safe pot with a snug lid over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and chopped sage and stir for 1 minute.
  2. Stir in the Arborio rice to coat it with butter. Add the wine and cook until mostly evaporated, about 1 minute. Stir in the pumpkin and stock. Heat until the liquid is hot, then cover tightly and transfer to the oven.
  3. Bake for 25 minutes, then check the rice and pumpkin. The rice should be tender with a little bite and the pumpkin soft enough to mash. If still firm, cover and bake in 5-minute intervals. Some liquid may remain. Lighter cookware may take 35 to 40 minutes.
  4. While the rice bakes, melt the separate 3 tablespoons garnish butter in a small pan over medium heat. Once foaming, add the whole sage leaves and cook for about 1 1/2 minutes, until crisp. Lift the leaves onto paper towels. Remove the butter from the heat as soon as the milk solids are golden brown and smell nutty, and pour into a heatproof container to stop cooking.
  5. Remove the pot carefully with oven mitts. Stir in the remaining 2 tablespoons main butter and 1/2 cup Parmesan. Stir firmly so the soft pumpkin blends into the rice. Add a little hot water if needed for a loose, creamy consistency. Taste and season with salt and pepper. Serve immediately with the garnish Parmesan and, if using, crispy sage and a small drizzle of brown butter.

Notes

Use Arborio rice and a tightly covered oven-safe pot. The pumpkin weight is after peeling and seeding. Baking time varies with the pot; check the rice for tenderness rather than relying only on the timer. The optional sage garnish uses a separate butter quantity; you may not need all the brown butter for serving.
Use vegetable stock and a vegetarian hard cheese if making a vegetarian version. This recipe contains butter and cheese. Refrigerate leftovers promptly in shallow containers.
Adapted from Nagi Maehashi at RecipeTin Eats, with rewritten instructions and clarified butter quantities.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Spinach and Mushroom Frittata with Ricotta

Breakfast · Lunch

Spinach and Mushroom Frittata with Ricotta

Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
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Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Resting
5 minutes
Total
50 minutes
Serves
6 Servings

Bring it to the table

About this recipe.

Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 Large Egg
  • 3/4 Cup Mozzarella (Shredded)
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper (Ground)
  • 1 Pinch Crushed Red Pepper Flakes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Shallot (finely chopped)
  • 3 Cloves Garlic (Minced)
  • 8 Oz Baby Bella Mushrooms (Sliced)
  • 3 Cup Baby spinach
  • 1/2 Cup Ricotta (drained if watery)
  • 1/3 Cup Heavy Cream

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Cook Off the Mushroom Moisture

Let the mushroom liquid evaporate before adding the eggs. Gentle baking sets the center, while the ricotta stays in soft pockets on top.

Serve with butter biscuits for breakfast or a green salad for lunch.

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The cooking plan

How to make Spinach and Mushroom Frittata with Ricotta.

  1. Heat the oven to 375°F. Whisk the eggs with the cream, mozzarella, salt, black pepper, and red pepper flakes in a bowl.

  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the shallot for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their released liquid has mostly evaporated. Add the garlic and stir for 30 seconds, then add the spinach and cook until wilted.

  3. Spread the vegetables evenly and take the skillet off the heat. Pour in the egg mixture and gently distribute it around the vegetables. Drop small spoonfuls of ricotta over the top.

  4. Transfer the skillet to the oven. Bake for 12 to 20 minutes, checking from 12 minutes onward, until the center is set and reaches 160°F on a food thermometer. Add more time as needed for your skillet and oven.

  5. Use oven mitts to move the skillet to a heatproof surface; the handle stays hot. Rest for 5 minutes, then cut into 6 wedges and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spinach and Mushroom Frittata with Ricotta

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Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Breakfast, Lunch
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 Large Egg
  •  
    ¾ Cup Mozzarella Shredded
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper Ground
  • 1 Pinch Crushed Red Pepper Flakes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Shallot finely chopped
  • 3 Cloves Garlic Minced
  • 8 Oz Baby Bella Mushrooms Sliced
  • 3 Cup Baby spinach
  •  
    ½ Cup Ricotta drained if watery
  • ⅓ Cup Heavy Cream

Equipment

1 10-inch oven-safe skillet (with an oven-safe handle)
1 Medium Bowl
1 Wire whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Whisk the eggs with the cream, mozzarella, salt, black pepper, and red pepper flakes in a bowl.
  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the shallot for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their released liquid has mostly evaporated. Add the garlic and stir for 30 seconds, then add the spinach and cook until wilted.
  3. Spread the vegetables evenly and take the skillet off the heat. Pour in the egg mixture and gently distribute it around the vegetables. Drop small spoonfuls of ricotta over the top.
  4. Transfer the skillet to the oven. Bake for 12 to 20 minutes, checking from 12 minutes onward, until the center is set and reaches 160°F on a food thermometer. Add more time as needed for your skillet and oven.
  5. Use oven mitts to move the skillet to a heatproof surface; the handle stays hot. Rest for 5 minutes, then cut into 6 wedges and serve.

Notes

Cook off excess mushroom liquid before adding the eggs to avoid a watery frittata. A smaller skillet gives a thicker filling and may need longer in the oven. Use a skillet and handle rated for the oven temperature.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F. Egg-dish doneness follows FoodSafety.gov guidance.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Spanish Chorizo-Crusted Cod

Dinner · Main Dishes

Spanish Chorizo-Crusted Cod

Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.
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Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
2 servings

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About this recipe.

Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb cod fillets (thawed if frozen, patted dry, cut into 2 similar portions)
  • 3 tbsp Parmesan cheese (finely grated)
  • 4 oz fully cured Spanish chorizo (ready-to-eat; casing removed if needed, finely chopped)
  • 2 oz plain breadcrumbs (by weight)
  • 2 tbsp olive oil (divided)

Choose ready-to-eat Spanish chorizo

Its firm texture works in the crumb topping. Read the package and use a fully cured, ready-to-eat product; raw fresh chorizo needs a different method.

Check the fish under the crust

A browned topping does not tell you whether the center is cooked. Check the thickest part of the cod with a food thermometer, and loosely cover the top if it browns before the fish reaches 145°F.

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The cooking plan

How to make Spanish Chorizo-Crusted Cod.

  1. Heat the oven to 400°F. Lightly oil a small baking dish with a little of the measured olive oil. Pat the cod dry and arrange in a single layer.

  2. Pulse the ready-to-eat Spanish chorizo in a food processor until finely chopped. Mix with the Parmesan and breadcrumbs. Stir in the remaining olive oil so the crumbs are lightly moistened.

  3. Divide the crumb mixture over the top of the cod, pressing gently so it adheres. Keep the portions similar in thickness for even cooking.

  4. Bake for about 12–15 minutes, or longer for thick pieces, until the thickest part of the fish reaches 145°F and flakes readily. Check from the side with a food thermometer. If the crust browns before the fish is ready, cover loosely with foil and continue baking.

  5. Serve promptly with separately prepared vegetables, rice or potatoes. Those sides are not included in the ingredient quantities or timing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spanish Chorizo-Crusted Cod

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Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Ingredients Equipment Instructions Nutrition Video Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 lb Cod fillet thawed if frozen, patted dry, cut into 2 similar portions
  • 3 tbsp Parmesan cheese finely grated
  •  
    4 oz fully cured Spanish chorizo ready-to-eat; casing removed if needed, finely chopped
  •  
    2 oz plain breadcrumbs by weight
  • 2 tbsp olive oil divided

Equipment

1 Brush
1 Parchment paper
1 Chopper
1 Sheet pan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Lightly oil a small baking dish with a little of the measured olive oil. Pat the cod dry and arrange in a single layer.
  2. Pulse the ready-to-eat Spanish chorizo in a food processor until finely chopped. Mix with the Parmesan and breadcrumbs. Stir in the remaining olive oil so the crumbs are lightly moistened.
  3. Divide the crumb mixture over the top of the cod, pressing gently so it adheres. Keep the portions similar in thickness for even cooking.
  4. Bake for about 12–15 minutes, or longer for thick pieces, until the thickest part of the fish reaches 145°F and flakes readily. Check from the side with a food thermometer. If the crust browns before the fish is ready, cover loosely with foil and continue baking.
  5. Serve promptly with separately prepared vegetables, rice or potatoes. Those sides are not included in the ingredient quantities or timing.

Nutrition

Serving: 6ozCalories: 289kcalCarbohydrates: 4gProtein: 22gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 57mgSodium: 179mgPotassium: 432mgFiber: 0.2gSugar: 0.3gVitamin A: 137IUVitamin C: 1mgCalcium: 69mgIron: 1mg

Video

Notes

Use the right chorizo: Choose fully cured, ready-to-eat Spanish chorizo and confirm the package directions. This recipe is not written for raw Mexican-style or fresh chorizo, which has different cooking requirements.
Timing: Fish thickness affects baking time; use the 145°F internal-temperature check rather than a fixed minute count.
Storage: Refrigerate promptly at 40°F or below and use within 2 days for best quality. Reheat leftovers to 165°F. Contains fish, milk and wheat; check chorizo labels for other allergens.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cajun Corn on the Cob with Lime Cream

Side Dishes

Cajun Corn on the Cob with Lime Cream

Oven-roasted corn with Cajun spices, a creamy lime topping, crumbled cheese and cilantro. Adjust the heat and salt to suit your seasoning blend.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 ears

Bring it to the table

About this recipe.

Oven-roasted corn with Cajun spices, a creamy lime topping, crumbled cheese and cilantro. Adjust the heat and salt to suit your seasoning blend.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 ears Corn on the cob (husked, silk removed)
  • 1 tbsp Olive oil
  • 4 tbsp Mayonnaise
  • 1/3 cup Sour cream
  • 1 1/2 tsp Cajun spice (divided)
  • 1 1/2 tsp Smoked paprika (divided)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tbsp Fresh Cilantro (Chopped)
  • 1/2 cup Feta cheese (crumbled; or use cotija)
  • 1 tbsp Lime juice
  • 1 tsp Chili powder (can use Chipotle instead)

To Taste

  • Salt (to taste, only if needed)
  • Black pepper (to taste, only if needed)

Two layers of seasoning

A little spice goes on the corn before roasting, with the rest mixed into the cool lime cream. The recipe lists exactly how to divide the Cajun seasoning and smoked paprika.

Char before adding cream

The skillet finish is optional. If you use it, turn the cooked corn with tongs and add the creamy topping afterward. Taste the cream before adding salt because the seasoning blend and cheese may already provide plenty.

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The cooking plan

How to make Cajun Corn on the Cob with Lime Cream.

  1. Heat the oven to 425°F. Remove the husks and silk from the corn. Set out four pieces of aluminum foil large enough to wrap each ear.

  2. Mix the olive oil with ¾ teaspoon Cajun seasoning, ¾ teaspoon smoked paprika, the onion powder and garlic powder. Brush the mixture over the corn and wrap each ear in foil. Save the remaining Cajun seasoning and paprika for the cream.

  3. Place the wrapped corn on a rimmed baking sheet and roast for about 30 minutes, turning halfway through, until the kernels are tender. Carefully open a packet to check, keeping your face and hands away from the steam. Cook a little longer only if needed.

  4. While the corn roasts, whisk together the mayonnaise, sour cream, lime juice, remaining ¾ teaspoon Cajun seasoning, remaining ¾ teaspoon paprika and chili powder. Taste before adding salt and pepper. Keep refrigerated until serving.

  5. For charred spots, unwrap the cooked corn and place in a hot, dry cast-iron skillet for a few minutes, turning with tongs. Do this before adding the cream. This optional step adds about 5 minutes.

  6. Let the corn cool just enough to handle. Spread each ear with lime cream and top with crumbled feta or cotija and chopped cilantro. Offer any extra cream at the table.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cajun Corn on the Cob with Lime Cream

No ratings yet
Oven-roasted corn with Cajun spices, a creamy lime topping, crumbled cheese and cilantro. Adjust the heat and salt to suit your seasoning blend.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 ears
Course: Side Dish
Cuisine: American
Ingredients Equipment Instructions Nutrition Video Notes

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Ingredients
  

  •  
    4 ears Corn on the cob husked, silk removed
  • 1 tbsp Olive oil
  • 4 tbsp Mayonnaise
  • ⅓ cup Sour cream
  •  
    1 ½ tsp Cajun spice divided
  •  
    1 ½ tsp Smoked paprika divided
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tbsp Fresh Cilantro Chopped
  •  
    ½ cup Feta cheese crumbled; or use cotija
  • 1 tbsp Lime juice
  • 1 tsp Chili powder can use Chipotle instead
To Taste
  • Salt to taste, only if needed
  • Black pepper to taste, only if needed

Equipment

1 Brush
1 Baking pan
1 Small mixing bowl
1 Mixing bowl
1 Wire whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Remove the husks and silk from the corn. Set out four pieces of aluminum foil large enough to wrap each ear.
  2. Mix the olive oil with ¾ teaspoon Cajun seasoning, ¾ teaspoon smoked paprika, the onion powder and garlic powder. Brush the mixture over the corn and wrap each ear in foil. Save the remaining Cajun seasoning and paprika for the cream.
  3. Place the wrapped corn on a rimmed baking sheet and roast for about 30 minutes, turning halfway through, until the kernels are tender. Carefully open a packet to check, keeping your face and hands away from the steam. Cook a little longer only if needed.
  4. While the corn roasts, whisk together the mayonnaise, sour cream, lime juice, remaining ¾ teaspoon Cajun seasoning, remaining ¾ teaspoon paprika and chili powder. Taste before adding salt and pepper. Keep refrigerated until serving.
  5. For charred spots, unwrap the cooked corn and place in a hot, dry cast-iron skillet for a few minutes, turning with tongs. Do this before adding the cream. This optional step adds about 5 minutes.
  6. Let the corn cool just enough to handle. Spread each ear with lime cream and top with crumbled feta or cotija and chopped cilantro. Offer any extra cream at the table.

Nutrition

Serving: 12ozCalories: 303kcalCarbohydrates: 21gProtein: 7gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 34mgSodium: 1498mgPotassium: 345mgFiber: 3gSugar: 7gVitamin A: 1274IUVitamin C: 8mgCalcium: 125mgIron: 1mg

Video

Notes

Spice: Cajun blends vary widely in heat and salt. Use a mild blend if preferred and taste the cream before adding salt. Chili powder is included in the cream rather than left unused in the ingredient list.
Timing: The optional skillet char adds about 5 minutes to the listed roasting time.
Storage: Refrigerate leftover corn and cream separately within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Reheat corn leftovers to 165°F, then add chilled cream. Contains milk and egg; check seasonings and mayonnaise labels.

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Big-Batch Marinara Sauce

Sauces, Gravies & Dressings

Big-Batch Marinara Sauce

A pot of tomato sauce quietly simmering on the stove can become several meals. This marinara starts with canned plum tomatoes and finishes with fresh basil, giving you a flexible base for pasta and bakes.
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Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
12 sauce portions

Bring it to the table

About this recipe.

A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 large yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 4 28-oz cans whole plum tomatoes (with their juices; 112 oz total)
  • ½ cup fresh basil leaves (loosely packed, torn)
  • ¼ cup olive oil
  • 1 tsp salt (start here and adjust after simmering)
  • ½ tsp black pepper (or to taste)

Make one pot, plan several meals

This is a large batch made with four 28-ounce cans of tomatoes. Let it reduce gently, stirring the bottom of the pot occasionally. The finished volume varies, so measure what you need for another recipe before storing the rest in meal-sized portions.

Recipes to use it in

Use the same sauce for your next pasta dinner. For pizza, simmer it to a thicker consistency so the topping does not make the crust soggy.

Jump to Recipe · Browse Sauces by Type

The cooking plan

How to make Big-Batch Marinara Sauce.

  1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.

  2. Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.

  3. Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.

  4. Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.

  5. Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Big-Batch Marinara Sauce

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A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 sauce portions
Course: Sauces
Cuisine: Italian, Italian American
Ingredients Equipment Instructions Nutrition Video Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  •  
    4 28-oz cans whole plum tomatoes with their juices; 112 oz total
  •  
    ½ cup fresh basil leaves loosely packed, torn
  • ¼ cup olive oil
  • 1 tsp salt start here and adjust after simmering
  • ½ tsp black pepper or to taste

Equipment

1 Stock pot
Stirring spoon
1 Stirring spoon
Chef's knife
1 Chef's knife
1 Emulsion blender (or a food mill)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.
  2. Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.
  3. Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.
  4. Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.
  5. Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.

Nutrition

Serving: 12ozCalories: 196kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 650mgPotassium: 709mgFiber: 4gSugar: 8gVitamin A: 2410IUVitamin C: 41mgCalcium: 35mgIron: 1mg

Video

Notes

Batch size: Starts with four 28-ounce cans of tomatoes. The finished volume depends on the tomatoes, pot and reduction; measure your batch if a second recipe calls for a specific amount. Twelve sauce portions is a planning estimate, not a measured cup yield.
Storage: Refrigerate in covered containers within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. This recipe is not a tested canning formula.
Use it in: zucchini lasagna or cauliflower-crust pizza.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.