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Sweet glazed ham, creamy potatoes & savory greens – a comforting, homestyle feast.

A show-stopping centerpiece for any holiday meal. This juicy, spiral-cut ham is baked to perfection with a sweet and tangy brown sugar glaze that caramelizes into an irresistible crust.
Serving size: 1 slice

Thinly sliced potatoes baked in a rich, creamy cheese sauce until golden and bubbly. A classic comfort food side dish perfect for holidays or family dinners, this recipe delivers perfectly tender potatoes every time.
Serving size: 1 cup

Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Serving size: 1 cup

Warm, fluffy, and brushed with melted butter, these classic dinner rolls are irresistibly soft. Perfect for soaking up gravy or enjoying on their own, they make any meal feel special.


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Tender beef tips with rich gravy, comforting egg noodles, and fresh greens. A protein-packed, homestyle meal for the soul!
Sweet glazed ham, creamy potatoes & savory greens – a comforting, homestyle feast.
This southern dish is perfect for dinner. With 1605.22 calories and 106.42000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Ham and Oven
Initial Baking
Prepare the Glaze
Glaze the Ham
Finish Baking and Caramelize
Rest and Serve
Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.
Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.
In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.
Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.
Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.
Clean and Prepare the Greens
Render Bacon and Sauté Aromatics
Serving size: 1 piece
In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and smells like yeast.
Add the melted butter and egg to the yeast mixture and whisk to combine. Add 3 cups of flour and the salt. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining 1/2 cup of flour as needed if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.
Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (about 60-65g each). Roll each piece into a smooth, tight ball and place them in a greased 9x13 inch baking pan.
Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, until they are puffy and have filled the pan.
Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Uncover the rolls and bake for 15-20 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 190°F (88°C).
As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Let them cool for a few minutes in the pan before serving warm.
Sprinkle the remaining 1/2 cup Gruyère and 1/2 cup cheddar cheese evenly over the top layer.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for another 25-30 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
Remove from the oven and let the dish rest for 10-15 minutes before serving. This allows the sauce to set and thicken. Garnish with fresh parsley and serve warm.
Wilt Greens and Build the Broth
Simmer to Tenderness
Final Seasoning and Serving