Kosher Salt – KIMBERLY BOUTIN

Hot Artichoke Dip with Crostini

Kimberly — Wed, 01 Jan 2025 12:01:45 +0000

CROWD PLEASING! How is that for a headline?! When I got the call to make this dip for a friend’s 40th birthday party, I gladly obliged. You see, the requester has been eating this dip at every party I have had for probably 15 years, that is a testamonial in and of itself. I won’t belabor my own testimonial anymore, I will let this delicious appetizer speak for itself. 😛

I’m Always the Hit of the Party!

Preheat oven to 350 degrees.

Mix together the Neufchâtel cheese, sour cream and ranch dip mix.
Let the Mixer Magic begin!
Mix in the chopped artichoke hearts.
In go the Artichokes.
Add half the chopped parsley, half the mozzarella cheese and some kosher salt and pepper to taste. Combine and spread evenly into an oven safe baking dish.
I’m Smooth!
Evenly sprinkle the rest of the cheese on top. Add the rest of the parsley. Bake for 25-30 minutes until the cheese is melted and bubbly.
Getting my Green on!
To serve with crostini, turn the oven up to 400 degrees. On a baking sheet lay out your bread slices and drizzle with some olive oil. Bake for 5-8 minutes until the crostini is golden brown. Enjoy!!! 😀
Hot Artichoke Dip with Crostini

Hot Artichoke Dip

Ingredients

8 oz Neufchâtel Cheese
6oz Low Fat Sour Cream
1packet Ranch Dip Mix
1can Artichoke Hearts
8oz Shredded Mozzarella CheeseOr White Cheddar, both work well
1/4cup Italian Parsley
1loaf French or Italian Bread
Black Pepper
Kosher Salt

Instructions

Mix together the Neufchâtel cheese, sour cream and ranch dip mix.
Mix in the chopped artichoke hearts.
Add half the chopped parsley, half the mozzarella cheese and some kosher salt and pepper to taste. Combine and spread evenly into an oven safe baking dish.
Evenly sprinkle the rest of the cheese on top. Add the rest of the parsley. Bake for 25-30 minutes until the cheese is melted and bubbly.
To serve with crostini, turn the oven up to 400 degrees. On a baking sheet lay out your bread slices and drizzle with some olive oil. Bake for 5-8 minutes until the crostini is golden brown. Enjoy!!!

Recipe Notes

If you want to add a twist to this recipe, use both Mozzarella and Cheddar Cheese. Mix one cheese into the mixture and sprinkle one on top—YUM!!

Squash And Zucchini Bake

Kimberly — Sun, 04 Aug 2024 15:29:11 +0000

I was looking on-line for a quick easy Squash & Zucchini dish that wasn’t really a gratin. A gratin made with cream, etc. Winter dish maybe, summer, for me—not so much. I had a few ingredients on hand, some familiarity in the kitchen with whipping up dishes on a whim and voilà; this bake was born. Enjoy!

Squash And Zucchini Bake

Ingredients

1Large Yellow SquashCut into quarter inch chips.
1Large ZucchiniCut into quarter inch chips.
3Cloves Minced Garlic
1TBSP Extra Virgin Olive OilFor sautéing.
1/4Cup Plain Breadcrumbs
2TBSP Whipped Salted Butter
1/4Cup Parmesan cheese
4Oz Shredded Cheddar Cheese
Kosher SaltTo taste.
Black PepperTo taste.

Instructions

Preheat oven to 400 degrees, fahrenheit.
Add olive oil to a sauté pan on medium heat.
Add squash and zucchini chips, season with pepper only at this point (salt will draw at the water too quick and your veggies will be mushy). Sauté for 10-15 minutes until desired consistency per your palate is reached then add the garlic and salt and sauté an additional 5 minutes or so for the garlic to coat the squash and zucchini and add its flavor. Skip the garlic if you don't care for it.
While veggies are sautéing, melt the butter in a microwave safe bowl for 10-15 seconds. Add the breadcrumbs and combine.
Grab an oven safe casserole dish and let the layering begin. Add your veggies then top with half the cheddar cheese followed by half the parmesan cheese and then half the breadcrumb mixture. Repeat.
Bake in the oven for 20 minutes or so until the top is bubbly and golden brown.

One Eyed Horseradish Deviled Eggs

Kimberly — Sat, 14 Oct 2023 12:00:28 +0000

A Party and Deviled Eggs seem to go hand in hand. They way you can customize them to the occasion is endless. Same goes for the fillings. You can add whatever you want to the yolks to make them truly your own. To these I added the zip of smooth horseradish, adds a “nice” bite! 😉

I always feel like somebody’s watching me!

One Eyed Horseradish Deviled Eggs

Ingredients

Instructions

To a pan add the eggs, pour enough cold water over the eggs to just cover. Add some kosher salt to the water and bring to a boil. Boil for 5 minutes, remove from the heat, cover and let sit for another 7 minutes.
Drain the hot water and fill the pan with cold water to stop the eggs from cooking and to cool them down.
When cool to the touch, shell your eggs. Cut them in half lengthwise with a sharp knife and put the yolks into a mixing bowl.
In the bowl with the yolks add the sour cream, horseradish, yellow mustard, kosher salt and pepper to taste. And do the "mash" the monster mash. Oh sorry, I got off track, mash all the ingredients with a fork. Blend all well.
Pipe or scoop the mixture into each of the egg halves. Push a green olive in each yolk, pimento side up for the "smoky" eye effect. Sprinkle with a little paprika and strategically place a few drops of the food coloring to now create the "bloodshot" eye effect. Enjoy!

Cheesy Ham Scalloped Potatoes

Kimberly — Sun, 21 Apr 2019 11:30:29 +0000

A 10 lb spiral ham was the smallest I could find for Christmas Dinner that included 7 people. Now what to do with the 9 remaining lbs!!?? As any self-proclaimed home cook would do, I turned to the WWW for inspiration from others like me who might be in the same predicament. I came across a picture that appeared to include: ham, potatoes & cheese—Voilà, this recipe came to life!

Cheesy Ham Scalloped Potatoes!

Cheesy Ham Scalloped Potatoes

Ingredients

2cups or more Cooked Spiral Ham-Cut into small pieces.
1 Chopped White Onion
4cloves Chopped Garlic
2cups Reduced Fat Milk-Low Sodium Chicken Stock would work also.
2cups Shredded Cheddar Cheese-Any cheese you like would work.
2tbsp Extra Virgin Olive Oil
3tbsp Whipped Butter
5tbsp All Purpose Flour
3lbs Sliced Red Potatoes-Cut on the thinner side, skins on if desired.
Kosher Salt
Black Pepper
dash Cinnamon-Optional, adds a sweet balance.
1bag Frozen Corn Kernels-Or veggie of your liking.

Instructions

Preheat oven to 375 degrees.
In a skillet over medium heat add the olive oil and butter. When the butter is melted add the onion and garlic. Sauté for 2-3 minutes. Add some pepper to taste.
Add the flour and mix it with the onions and garlic almost until a paste consistency begins to form. Whisk in the milk, one cup at a time. Whisk, whisk and whisk until there are no lumps. Bring to a boil and let the sauce thicken for about 5 minutes, continually whisking. Remove from the heat. Add 1 cup of the cheese and let it melt into your sauce.
Mix in the ham, sliced potatoes and bag of frozen corn. Add kosher salt, pepper (to taste) and the dash of cinnamon. Mix well.
Transfer to a baking dish coated with non stick cooking spray. Cover with foil and bake for 40 minutes. Turn the oven heat up to 400 degrees.
Remove the foil and sprinkle the remaining 1 cup of cheese over the top, spreading evenly. Cook uncovered for an additional 35-40 minutes until the potatoes are to your tenderness liking. Enjoy!

Sweet & Tangy Ham Spread

Kimberly — Sun, 21 Apr 2019 11:00:59 +0000

When my Husband requested Ham Spread (Salad) for part of our tapas style Christmas Dinner, I was thinking—seriously?? But as any good wife would do I added it to the list and made a stop at the deli to honor his request. Flash forward a week and with 9 lbs of Spiral Ham left I thought to myself—it’s time to make your own Ham Spread recipe, as my motto is: if you make it at home, you always know what ingredients are in your meals! 😀

My original batch did not have the “sweet” element to it, just the “tangy”, this recipe includes them both! Enjoy! 😛

Ham Spread (Salad)

Sweet & Tangy Ham Spread

Ingredients

2cups Cooked Spiral Ham-Cut into small pieces or pulsed in the food processor.
1/2-3/4cup Olive Oil Mayonnaise
2tbsp Spicy Brown Mustard
1 Chopped Celery Stick
1 Chopped Red Onion
10 Chopped Green Olives-With Pimentos-Tangy element.
10 Chopped Polish Dill Gherkins-Sweet element.
Kosher Salt-To taste.
Black Pepper-To taste.

Instructions

In a food processor pulse your ham until it is to your desired consistency. If you do not have a food processor, just cut your ham into small pieces.
Add the remaining ingredients and mix it all together. Serve on your favorite bread or cracker. It is really that simple and according to my Husband, delicious! Enjoy!

Barbecue Meatballs Over Cheesy Mashed Potatoes

Kimberly — Fri, 18 Jan 2019 13:00:43 +0000

The Grand Finale

I use a classic meatball recipe to make 2 batches of meatballs-24 meatballs in a batch. One to freeze for another quick, easy to go to meal and the other one to use for soups, appetizers, this recipe and many more go to meals. They freeze well, can be made ahead of time and one multiple prep session can yield many great dishes. This recipe makes 48 small to medium meatballs (I am usually tired of rolling in the end so the meatballs tend to get bigger). 😉 Double up the recipe ingredients for crockpot meatballs or the like and now you have a party! 😀

Rollin, Rollin, Rollin Along!

Barbecue Meatballs Over Cheesy Mashed Potatoes

Ingredients

Classic Meatballs

1lb Ground Beef
1lb Ground Pork
1medium Onion-Chopped into small pieces.
2-3cloves garlic-Chopped into small pieces.
2 Eggs
1/2cup Plain or Italian Breadcrumbs-Use Italian if you want to add some more spices.
3/4cup Grated Parmesan Cheese-You can add a little Romano too for a little more flavor.
2tbsp Dried Parsley-Just my preference to fresh.
pinch Kosher Salt-To preference.
pinch Black Pepper-To preference.

Barbecue Sauce

3/4cup Ketchup
3-4tbsp Brown Sugar
1-2tbsp Tobasco Sauce
1-2tbsp Low Sodium Worcestershire Sauce
Black Pepper-To preference.

Cheesy Mashed Potatoes

3-5lbs Red Potatoes-I leave the skins on.
3/4cup Milk
1/2cup Cheddar Cheese
1/2cup Lite Sour Cream
1/2cup Whipped Butter
Kosher Salt-To preference.
Black Pepper-To preference.

Instructions

Classic Meatballs

In a bowl combine all of the classic meatball ingredients. Let set for about 5 minutes for the flavors to merry before you start rolling. Use a small ice-cream scoop or a one tablespoon round measuring spoon to scoop out the meatball mixture and roll into balls. Place on a foil lined cookie sheet for baking.
Bake the meatballs in a 450 degree oven for about 18 minutes or until done all the way through.

Barbecue Sauce

In a saucepan on low to medium heat combine the barbecue sauce ingredients. Heat to a simmer, not a boil. Add the baked meatballs to the sauce and combine. Let them marry for about 5-10 minutes. The flavors are unbelievable!

Cheesy Mashed Potatoes

Cut the potatoes into chunks and boil in salted water for 30-40 minutes.
Drain the potatoes and place them back in the pot to reduce the liquid even further or into a bowl for mixing. I use a hand mixer because I like smooth creamy mashed potatoes but that is entirely up to you.
Add the other ingredients to your potatoes and whip or mash them together until combined to your liking.

The Grand Finale

Dollop the mashed potatoes onto a beautiful serving plate or platter for family style meals. Place the meatballs on top and add additional sauce for a fantastic flavor. Serve and Enjoy!

Mac-n-Cheese Please-WMR Style

Kimberly — Sun, 28 Oct 2018 12:00:13 +0000

I was inspired this past week to make this Mac-n-Cheese Please recipe while talking to my girlfriend, a fellow WMR, who was telling me how she had just made macaroni and cheese for her son’s birthday party. It got me to thinking, when was the last time I made a really good mac-n-cheese AND how can I lighten that recipe up? Well, in true confession style, I did lighten the recipe up by using one less cup of the bechamel cheese sauce and it was good but not great and I do not blog any recipe that in my humble opinion is not great. So the next day I made another cup of the bechamel cheese sauce added it in, reworked the recipe from a certain step and voilà much to my delight and hopefully yours this recipe became great again! Another true confession and in keeping with WMR-Take One I now had to diligently practice portion control but hey a mouthful or two of something ultimately decadent and delicious compared to a plateful of good is a Win-Win trade off to me! 🙂

Cue the extra cup of bechamel cheese sauce!

Preheat your oven to 350 degrees. Cook pasta of your choice according to package directions. I always add a palm full of kosher salt to the boiling water I do believe it adds taste and if I need the pasta water to loosen up the sauce at times it is already pre-seasoned.
I am so Boiling!
Chop up your onions and shred your cheese.
Let’s get ready!
Now we can get this party started! In a nice big cast iron pot or whatever oven safe pot you got, melt 4 tablespoons of the whipped butter on medium heat. Add the flour, one tablespoon at a time, whisking with each addition to combine the flour and butter to make a roux (sauce thickener). Now add the milk one cup at a time as well, whisking again with each addition. Now the arm workout comes in. We want a smooth sauce so keep on whisking until you achieve a no lump sauce. When you are lump free, add the mustard powder, cinnamon, bay leaf and onion. Stir those ingredients together, turn the heat up a smidge and boil for about 2-3 minutes. Salt and pepper to taste. After you have boiled the sauce to thicken it, lower the heat to medium-low and add that glorious cheese, stir to melt and simmer for about 5 more minutes.
I am going to make cheese sauce someday!

I am Simmering!

I love when cheese joins the party!
In the meantime, melt the remaining whipped butter in a pan and add the breadcrumbs. Coat all of the breadcrumbs.
Remove the bay leaf from your sauce. Take your drained macaroni and add it to the beautiful bechamel cheese sauce and combine them together coating all of your macaroni. Sprinkle the breadcrumb and whipped butter mixture evenly over your macaroni and sauce and do the same with the parmesan cheese. Bake in your preheated oven for 30-35 minutes. Turn the oven off and set your broiler to high, broil the topping for about 2-3 minutes until it is nice and golden brown.
And two become one.

I am the Top!

Everything is better with Parmesan!
Remove from the oven and let your bubbly, delish goodness rest for about 5 minutes (if you can restrain yourself 😉 ) Plate and Enjoy!! 😀
Mac-n-Cheese Please!

I encourage you to leave a comment or a success experience you have had!! The Leave a Reply fields are optional, if you want to remain anonymous just fill in the comment section and hit post! Thank you for sharing your experiences and remember “no [wo]man is an island.”

Mac-n-Cheese Please-WMR

Ingredients

1lb box Pasta Shell Macaroni-Or any type of pasta shape you prefer, Penne works good too.
7tbsp Whipped Butter
4tbsp All Purpose Flour
4cups Milk-I use 1-2% milk and it does not effect flavor at all.
1cup Chopped White Onion
1/2tsp Cinnamon-My secret ingredient, not so secret anymore.
1 Bay Leaf-Optional, offsets the sweetness of the cinnamon.
1cup Shredded Cheddar Cheese
1cup Shredded Gruyere Cheese
1tbsp Mustard Powder
Kosher Salt-To taste
Black Pepper-To taste
1cup Bread Crumbs-Plain or Italian style, totally up to your tastes.
1/4-1/2cup Grated Parmesan Cheese

Instructions

Preheat your oven to 350 degrees. Cook pasta of your choice according to package directions. I always add a palm full of kosher salt to the boiling water I do believe it adds taste and if I need the pasta water to loosen up the sauce at times it is already pre-seasoned.
Chop up your onions and shred your cheese.
Now we can get this party started! In a nice big cast iron pot or whatever oven safe pot you got, melt 4 tablespoons of the whipped butter on medium heat. Add the flour, one tablespoon at a time, whisking with each addition to combine the flour and butter to make a roux (sauce thickener). Now add the milk one cup at a time as well, whisking again with each addition. Now the arm workout comes in. We want a smooth sauce so keep on whisking until you achieve a no lump sauce. When you are lump free, add the mustard powder, cinnamon, bay leaf and onion. Stir those ingredients together, turn the heat up a smidge and boil for about 2-3 minutes. Salt and pepper to taste. After you have boiled the sauce to thicken it, lower the heat to medium-low and add that glorious cheese, stir to melt and simmer for about 5 more minutes.
In the meantime, melt the remaining whipped butter in a pan and add the breadcrumbs. Coat all of the breadcrumbs.
Remove the bay leaf from your sauce. Take your drained macaroni and add it to the beautiful bechamel cheese sauce and combine them together coating all of your macaroni. Sprinkle the breadcrumb and whipped butter mixture evenly over your macaroni and sauce and do the same with the parmesan cheese. Bake in your preheated oven for 30-35 minutes. Turn the oven off and set your broiler to high, broil the topping for about 2-3 minutes until it is nice and golden brown.
Remove from the oven and let your bubbly, delish goodness rest for about 5 minutes (if you can restrain yourself 😉 ) Plate and Enjoy!!

Recipe Notes

I like to add onion to this recipe because it adds a little sweetness without being overpowering. Feel free to add any vegetables to this recipe as well as it is so versatile. And at WMR you know we love to add vegetables to every recipe we can.
Experiment with your cheeses. I happen to love cheddar and gruyere, they just play so nicely together without upstaging one another. I am sure your palates can come up with some other winning combinations.
I encourage you to try this recipe with the cinnamon. If you don't like cinnamon, nutmeg will do but it truly is that one ingredient that makes you go hmmmmm.

Crock-Pot® Chicken Noodle Soup

Kimberly — Sun, 14 Oct 2018 21:27:13 +0000

Soup weather in New England might just be my favorite time of year! And there is nothing tastier or hands free as a nice Chicken Noodle Soup where the Crocker does most of the work for you!

Chicken Noodle Soup, It’s about “thyme”.

Crock-Pot® Chicken Noodle Soup

Ingredients

3Skinless Boneless Chicken Breasts
332 oz Boxes Low Sodium Chicken Stock
4Julienned Celery Sticks
3Large Julienned Carrots
1Large Chopped White Onion
3-4Sprigs Fresh ThymeDry is fine too, just give it a little crush in your hands before adding to pot.
2Dried Bay Leaves
1 16 oz Box Pasta of your ChoiceI used Mini Farfalle in this recipe because my Son likes the shape.
Kosher SaltTo taste, but add enough.
Black PepperTo taste, but add enough.
Parmesan cheeseFor garnish and a little salty bite.

Instructions

Put chicken breasts; carrots; celery; onion; thyme; bay leaves and salt and pepper in the Crocker. Pour the chicken stock over all the ingredients and combine. Set your Crocker cooking time to high for 6 hours.
1 hr before cook time ends, remove the chicken and shred it with 2 forks. Put the chicken back in the Crocker to absorb the wonderful cooking liquids and all that fabulous flavor. Remove the bay leaves and discard.
When cook time comes to an end, keep your soup on warm. Taste the broth and add salt and pepper if needed. Cook the pasta according to package instructions. I do this because if you cook the pasta in the soup, it absorbs all of the liquids and you are left with more of a stoup-stew soup.
Drain the pasta when it is done cooking. Add a dollop or two of butter of course for richness. Put some pasta in a bowl and ladle the sumptuous chicken, veggies and broth over. Sprinkle with a little Parmesan cheese, if you want. Serve with garlic bread if you like and maybe a glass of wine. That my friends is purely optional. Enjoy!

Filets with Garlic Mushroom Demi-Glace

Kimberly — Sun, 06 Nov 2016 14:49:56 +0000

A delicious, fast dinner doesn’t have to be a drawn out process. In less than 30 minutes from stove to mouth this recipe is fail proof every single time I make it!

Medium Perfection!

Filets with Garlic Mushroom Demi-Glace

Ingredients

4-6 oz Beef Filets-1/2 inch or thicker
1Package White Button Mushrooms-Chopped or Whole
4tbsp Extra Virgin Oil Olive
1tbsp All Purpose Flour
3/4cup No Salt Beef Stock
1tbsp Garlic Powder
1tbsp Black Pepper
1tsp Kosher Salt
1clove Chopped Garlic
Dollop Whipped Butter

Instructions

Preheat oven to 400 degrees.
Liberally sprinkle your filets with pepper and garlic powder on both sides, now get your hands a little dirty and massage the seasonings into the meat. Bring the filets to room temp or so for about 5 minutes after taking them out of the fridge. They will sear better.
In the meantime heat about two tablespoons of olive oil in an oven safe skillet on the stove top on medium heat.
When you can see your oil starting to spread around the skillet put your filets in to sear. Sear the first side for about 5 minutes, then when seared to your liking, flip and sear for another 3 minutes or so on the other side.
Put the skillet into your preheated oven and cook the filets for about 7-8 minutes more for medium.
VERY IMPORTANT: When you take your filets out of the oven (with double oven mitts on please, that handle is VERY HOT) put them on a plate to let them rest and tent with aluminum foil. They will continue to cook a little longer and the internal temp will rise.
Put the skillet back on the stove top with all of those gorgeous meat juices and turn the heat up to medium. Add some more olive oil and about a tablespoon of flour. Whisk the flour until all the lumps are gone and add about a 3/4 cup of beef broth and chopped garlic, amount to your liking and bring to a slight boil. When nice and bubbly add your mushrooms and cook to desired texture. If you like and I do add a little dollop of butter for richness and a creamy color 🙂
You are now ready to Plate! Pick some pretty plates, add your filet and vegetable of your choice and dollop the glace over the filets, sprinkle with a little kosher salt and ENJOY!!!

Slow Cooker Hybrid Shepherd’s Pie

Kimberly — Tue, 25 Oct 2016 21:39:11 +0000

Delicious, healthy and easy are always on my list of adjectives when it comes to preparing dinner for my family. It seems there are no differences these days between weeknights and weekend nights, so little time, so much to do! Any time I can incorporate the slow cooker into my Life Arsenal Recipe Catalog to ease with dinner preparation, I am all in! That thought process led to this recipe, a different take—for variety, on Not My Mum’s Shepherd’s Pie recipe, which is a fantastic recipe in itself! Click on the pic for this recipe. Continue below for Slow Cooker Hybrid Shepherd’s Pie.

Not My Mum’s Shepherd’s Pie

My Mom was one of the most talented Home Cooks I have ever had the pleasure of knowing. She could take any ingredients and make it into something SPECTACULAR! One of my biggest regrets is not asking her for her recipes, though I surmise that kind of cooking magic was only for her hands and in some fashion with me now trying to recreate her recipes it keeps her alive in my hands, as well as my heart. So here is my hybrid attempt at another version of her Shepherd’s Pie utilizing the slow cooker to do the bulk of the work. I hope you would be proud Mom! ♥

Slow Cooker Hybrid Shepherd’s Pie-I think Mom would be proud!

Slow Cooker Hybrid Shepherd's Pie

Ingredients

1-1/2 lbs Stew Beef
1 Medium Onion
3 cloves garlic
1-2 tbsp Montreal Steak Seasoning
1 tbsp Garlic Powder
1 tbsp Black Pepper
1 tbsp Kosher Salt
1 cup No Sodium Beef Stock
2 tbsp Corn Starch
2 cups Mashed Potatoes-See recipe for mashed potato ingredients.
1 package Frozen Corn Kernels-Or whatever vegetable you like.
1cup Shredded Cheddar Cheese

Instructions

Slice the onion into slim slivers and layer on the bottom of the slow cooker. Crush the garlic and place them whole on top of the onions. Add the stew beef, steak seasoning, garlic powder and salt and pepper. In a measuring cup add the cornstarch to the beef broth and whisk to combine. Pour over the meat, onions and garlic.
Set the slow cooker timer to high, 6-8 hours depending on your needs, cover and let the magic begin! As the meat starts to cook and settle into the juices all of the flavor from the seasonings, onion and garlic seeps into the meat and you are on your way to Flavor Town!
When the meat is done and still absorbing all of those delicious flavors make your Mashed Potatoes. In a pan, add 3 lbs of red potatoes, cut into chunks for quicker cooking. Cover with enough cold water to just cover the potatoes, add some salt for flavoring and bring to a boil. Boil for 30-35 minutes, drain. I add milk, butter, sour cream and cheddar cheese to mine. Add whatever you like to yours. Use a potato masher or hand mixer to obtain your desired smoothness or chunkiness. Add salt and pepper to taste.
Heat the oven to 400 degrees. Add the corn to the slow cooker and mix with the meat mixture. Let the corn cook in the mixture for about 5-10 minutes.
Layer the bottom of an oven safe baking dish with the meat and vegetable mixture. Add your mashed potatoes on top spreading evenly. Add the cheese on top of the potatoes evenly and heat through for 30 minutes.
Optional-if you want a toastier cheese crust, remove the baking dish from the oven and turn the heat off. Turn the broiler on high and place the dish back in the oven, watching carefully, until you have reached your desired cheesiness. Remove from the oven, let the dish sit for 5 minutes. Serve and Enjoy!