Origin of Caesar Potato Casserole

Inspired by the famous Caesar salad, which was first created by Italian-American chef Caesar Cardini in the 1920s, this dish takes the signature garlicky, cheesy, and tangy flavors of Caesar dressing and pairs them with comforting, baked potatoes. The result? A rich and indulgent casserole that’s sure to be a crowd-pleaser.

What I Love About This Recipe

I love how this dish brings the zesty, umami-rich taste of Caesar dressing into a warm, cheesy, and crispy potato casserole. The golden-baked top and creamy center make every bite irresistible. Plus, it’s easy to prepare and pairs well with roasted meats, grilled vegetables, or even as a standalone comfort meal.

Also Read : The Ultimate Pool Sandwich

Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

250

kcal

Ingredients

• 4 large russet potatoes, peeled and thinly sliced

• 1 cup Caesar dressing (store-bought or homemade)

• ½ cup sour cream

• 1 cup shredded Parmesan cheese

• 1 cup mozzarella cheese, shredded

• 2 cloves garlic, minced

• ½ tsp black pepper

• ½ tsp salt (adjust based on Caesar dressing’s saltiness)

• ½ tsp paprika (optional, for color)

• ½ cup panko breadcrumbs (for a crispy topping)

• 2 tbsp butter, melted

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 375°F (190°C).
• Peel and thinly slice the potatoes into even rounds. Set aside.
• In a large mixing bowl, combine Caesar dressing, sour cream, Parmesan cheese, minced garlic, black pepper, salt, and paprika.
• Stir until well mixed.
• In a greased baking dish, layer half of the sliced potatoes.
• Spread half of the Caesar mixture over the potatoes.
• Sprinkle with half of the shredded mozzarella.
• Repeat with another layer of potatoes, Caesar mixture, and mozzarella.
• In a small bowl, mix the panko breadcrumbs with melted butter.
• Sprinkle the mixture evenly over the top of the casserole.
• Cover with foil and bake for 40 minutes.
• Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
• Let the casserole rest for 5-10 minutes before serving.
• Sprinkle with fresh parsley for a pop of color and freshness.

Notes

• Cheese Variations: Swap mozzarella for cheddar or Gruyère for a sharper flavor.
• Make-Ahead Tip: Assemble the casserole a day in advance, store it in the fridge, and bake when needed.

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Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• ¼ cup extra virgin olive oil (plus more for drizzling)

• ½ cup vegetable broth or reserved potato cooking water

• 2 cloves garlic, minced (optional, for extra flavor)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

• Place the peeled and cubed potatoes in a large pot of cold, salted water.
• Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
• Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
• Return the drained potatoes to the pot.
• Add olive oil and mash using a potato masher or a hand mixer until smooth.
• Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
• Mix in garlic (if using), salt, and black pepper.
• Transfer the mashed potatoes to a serving dish.
• Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
• Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.

The post Olive Oil Mashed Potatoes appeared first on RecipeWikki.

Origin of Avocado Butter Recipe
The origin of avocado butter traces back to Latin America, where avocados have been used in various dishes for centuries due to their creamy texture and health benefits. This modern twist on butter combines the goodness of avocados with traditional butter for a nutritious and versatile spread.

What I Love:
I love avocado butter for its luxurious creaminess and rich, buttery flavor. It’s packed with healthy fats, making it a satisfying and nourishing alternative to regular butter. The best part is that it’s incredibly versatile—great on toast, in sandwiches, or as a topping for baked goods or vegetables.

Avocado Butter Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

1

hour 

Cooking time

3

hours 

Calories

300

kcal

Ingredients

• 1 ripe avocado

• 1/4 cup softened butter (or plant-based butter for a dairy-free version)

• Salt to taste

• Optional: A squeeze of lemon or lime for extra freshness

Directions

• Mash the ripe avocado in a bowl until smooth.
• Add the softened butter to the mashed avocado and mix thoroughly until combined.
• Season with salt to taste. Optionally, add a squeeze of lemon or lime juice to brighten the flavor.
• Store in an airtight container in the fridge for up to a few days.

Notes

• You can adjust the ratio of avocado to butter to get the desired texture.

The post Avocado Butter Recipe appeared first on RecipeWikki.

Origin of Crème Brûlée:

Crème Brûlée, meaning “burnt cream” in French, dates back to the 17th century and has remained a favorite among dessert lovers. The dish consists of a silky custard base topped with a thin, caramelized sugar crust, achieved by torching or broiling.

Why It’s Loved:

This dessert is adored for its luxurious contrast of textures—the smooth, creamy custard paired with the satisfying crunch of caramelized sugar. The vanilla-infused richness melts in your mouth, making every bite a sinful delight.

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Cali’s Sinful Creme Brulee

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

350

kcal

Ingredients

• 500ml heavy cream

• 5 large egg yolks

• 100g granulated sugar (plus extra for caramelizing)

• 1 tsp pure vanilla extract

• Pinch of salt

Directions

• Preheat oven to 150°C (300°F).
• Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
• Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
• Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
• Pour the custard into ramekins and place them in a deep baking dish.
• Fill the baking dish with hot water until it reaches halfway up the ramekins.
• Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
• Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
• Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.

Notes

• Torching Tip: Move the flame in circular motions to evenly caramelize the sugar without burning.
• Extra Flavor: Add a splash of liqueur like Grand Marnier or espresso for a twist.

The post Cali’s Sinful Creme Brulee appeared first on RecipeWikki.