Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

Print Add to Collection Go to Collections

Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

Save Recipe Saved

Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Save Recipe Saved

Salads

Grilled Chicken Salad

Save Recipe Saved

We’re kicking it old school today with a Southern favorite that was a staple at our gatherings growing up: 7 Layer Salad. Made with lettuce, peas, tomatoes, bacon, a sweet mayo-based dressing, cheddar cheese, and hard-boiled eggs all layered together, it stars at any potluck or holiday.

Why You’ll Love This Classic Salad Recipe

• Stunner. When it comes to presentation, traditional 7 layer salad is a show-stealer. Every beautiful layer stands out.
• Fun and Different. Layer salad is not tossed; guests use long tongs to reach down through the salad from the top and grab some of every layer. It’s unexpected and delightful.
• Cool and Refreshing. A salad you stack in a great big trifle bowl might sound odd, but with that cool lettuce and creamy dressing, at a hot summer potluck or a feast, it hits the spot.
• Make-Ahead Friendly. 7 layer salad can be made the night before, so it’s ideal for entertaining.
• Retro (in a Good Way). If you grew up in the Midwest, seeing a “salad” that contains more bacon, eggs, cheese, and mayo than actual greens probably won’t surprise you (right this way to Healthy Potato Salad, Ramen Salad, and Shrimp Pasta Salad if you please). It’s a nostalgic throwback that hits the spot!

About This 7 Layer Salad Recipe

Seven-layer salad is a popular potluck and picnic dish, thanks to its visually appealing layers, varied flavors and textures, and its crowd-pleasing ingredients (cheese, bacon, and eggs, anyone?).

What constitutes each of the seven layers varies.

In fact, even “traditional” sources for a layered salad recipe (Kraft, Betty Crocker, Pioneer Woman) don’t entirely agree.

The below is based on the 7 layer salad my family had at potlucks growing up.

If you’re a longtime lover of layer salad, I know you’ll appreciate the fresh take I have on it here.

• I swapped the iceberg lettuce for more flavorful and nutritious romaine.
• I added extra veggies for color and crunch.
• The usually bland dressing is amped up with Parmesan and garlic.

For those who appreciate their salads on the lighter/more healthy side, you’ll love my version too.

• Instead of mayo (or Miracle Whip) and sugar in the dressing, I used Greek yogurt and honey.
• I cut down on the bacon a little. The original calls for a full pound, which (trust me, I never thought I’d say this) really was too much. It disrupted the harmony of the other ingredients.
• For cheese, this recipe opts for an extra sharp cheddar. You can get away with less but still have the full-on taste effect.

How to Make 7 Layer Salad

The Ingredients

• Romaine. Crisp, cool, and sturdy, romaine is the ideal choice for this salad. Its texture can stand up to the hefty load of other ingredients and won’t become soggy as quickly.
• Bacon. Crispy, smoky bacon is a must-have component of this salad. Bacon also helps make this salad more filling. You also can swap the bacon for diced ham for a similar effect.
• Hard Boiled Eggs. A creamy complement to the crispy bacon. The eggs add rich flavor, protein, and healthy fats.
• Red Onion. Soaking the red onion in water first removes its harshness, leaving just a hint of bite. You can also swap green onions, no need to soak.
• Tomatoes. Juicy cherry tomatoes add a wonderful sweetness to the salad and taste fantastic with the eggs and bacon.
• Frozen Peas. An easy way to add more veggies. While not everyone loves green peas in salad, here they work.
• Extra Sharp Cheddar Cheese. The bold, cheesy flavor of extra sharp cheddar doesn’t get lost amongst the other ingredients.
• Greek Yogurt Dressing. A simple mix of Greek yogurt, Parmesan, honey (my swap for white sugar), apple cider vinegar, salt, and garlic powder. It’s creamy, cheesy, tangy, salty, and a little sweet.

The Directions

1. Get Ready. Cook the bacon, hard-boil the eggs, and soak the red onion.

2. Make the Dressing. It will be thick and creamy.

3. Layer the Greens. They make the fresh base.

4. Add Some Color. Tomatoes and red onions add a pretty stripe.

5. Layer the Peas and Eggs. It’s lookin’ purty!

6. Smear the Dressing Over the Top. It will be a thick layer.
7. Add the Good Stuff. Bacon and shredded cheese.

7. Chill. For at least 1 hour. Then ENJOY!

Storage Tips

• To Store. Cover with plastic wrap and refrigerate leftover salad for up to 2 days.

What to Serve with 7 Layer Salad

• Burgers. Turkey Burgers or Salmon Burgers taste delish alongside this crisp, creamy salad.
• Grilled Chicken. The char of Grilled Chicken Breast or Grilled Chicken Thighs are a delightful pairing.
• Fried Chicken. Baked Fried Chicken or Air Fryer Fried Chicken Breast give this meal a Southern feel.
• More Sides. Round out your potluck with Chicken Pasta Salad and Fruit Salad.

Recommended Tools to Make this Recipe

• Trifle Dish. Perfect for serving this 7 layer salad.
• Salad Tongs. The ideal way to serve this salad.
• Measuring Spoons. These stack together nicely, making for easy, neat storage.

Recipe Tips and Tricks

• Play Around. Use this recipe as a starting point and feel free to swap in other vegetables (or do more than 7 layers!). For example, you can do a 7 layer salad with cauliflower florets, broccoli, celery, cucumber, corn, red bell peppers, or even avocado!
• Get that Bacon Crispy. You want it to add some nice crunch. See Baked Bacon in the Oven and Air Fryer Bacon for easy methods to cook perfect, crispy bacon.
• Don’t Skip the Eggs and Bacon. Unfortunately, I wouldn’t recommend making this a vegan or vegetarian 7 layer salad, as the bacon and hard boiled eggs are really what make the salad taste its best.
• Get Ahead. This salad is easy, but it has a lot of components. Save yourself some stress and hard boil the eggs the day before. (Recommended method: Instant Pot Hard Boiled Eggs.)

Print Add to Collection Go to Collections

7 Layer Salad

This fresh 7 layer salad has a creamy yogurt dressing, crisp bacon, cheese, and more! A better twist on the original 7-layer salad recipe you know and love.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 10 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• 8 ounces center-cut bacon
• 4 large eggs
• 2/3 cup chopped red onion
• 8 cups chopped romaine lettuce from about 2 romaine hearts (12 ounces chopped romaine)
• 1 pint cherry tomatoes halved
• 1 (10-ounce) package frozen peas thawed
• 2/3 cup freshly shredded extra sharp cheddar cheese use yellow cheddar for the most color contrast

For the Dressing:

• 1 1/4 cups nonfat plain Greek yogurt use low fat or whole for a more decadent salad
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Instructions

• Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.
• Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.
• Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired.
  
• Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
  
• Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions.
  
• Add the peas and eggs.
  
• Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
  
• To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.
  

Video

Notes

• TIP: Depending upon the size of your serving bowl, you may need to adjust the quantities of each layer. Use your judgment and have fun with it.
• TO STORE: Cover and refrigerate leftover 7 layer salad for up to 2 days. Any unused dressing may be stored for 2-3 days in the fridge in an airtight container or mason jar.

Nutrition

Serving: 1(of 10) | Calories: 236kcal | Carbohydrates: 12g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 94mg | Potassium: 404mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3947IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 2mg

More Crowd-Pleasing Salads

Salads

Chicken Caesar Pasta Salad

Save Recipe Saved

Salads

Italian Chopped Salad

Save Recipe Saved

Salads

Niçoise Salad

Save Recipe Saved

Lemon Cake with lemon cream cheese frosting is sunshine served on a plate! Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor.

Why You’ll Love This Layer Cake

• The Texture is PERFECT. The crumb is moist, sublimely soft, and fluffy but it still holds together when you cut into it. If you like a more dense, buttery cake, try this Lemon Blueberry Bundt Cake.
• Fresh, Lemony Flavor. The lemon is popping and present, yet balanced (if you prefer more pucker in your lemon desserts, check out the best Lemon Bars and Lemon Tart).
• Lemon Cream Cheese Frosting. The creaminess is exquisite. It’s not overly sweet, thanks to the tang of the cream cheese.
• Presentation. The layers are easy to work with, the cake slices neatly, and it looks beautiful on a plate—all important when it comes to a celebratory layer cake for a birthday, anniversary, or just because you deserve it.
• Worth It. Let’s be honest, homemade cake takes effort. Making this lemon cake from scratch is 100% worth it.
• It’s the Best Lemon Cake in the Whole World. You’ve called it “perfectly fluffy,” “spectacular,” and even baked it for weddings. It is THAT GOOD!

How to Make Lemon Cake from Scratch

The Ingredients

For the Lemon Cake Batter

• Cake Flour. It’s lighter and airier than regular flour, making it essential for the cake’s texture.
• Egg Whites. Another key component for the cake’s light texture (save the yolks to make Banana Ice Cream).
• Buttermilk. Helps create a tender crumb.

• Lemon Zest + Lemon Extract. How you make lemon flavor cake! Lemon extract has a concentrated flavor, which helps the lemon shine.
• Butter. How does lemon cake taste like pure melt-in-your-mouth goodness? Butter is the answer! It adds rich flavor and ensures a moist lemon cake recipe.
• Baking Powder. Acts as a leavener to make this cake rise.

For the Lemon Cream Cheese Frosting

• Cream Cheese. It gives the frosting body, balances the sweetness, and gives it a pleasantly tangy flavor.
• Butter. Gives the frosting some structure and subtle richness.
• Powdered Sugar. Adds sweetness without taking it over the edge.
• Lemon Juice + Lemon Zest. Bold, bright, and zippy lemon flavor.
• Vanilla. I love using vanilla in lemon recipes because it enhances the flavor.

The Directions

1. Sift the Dry Ingredients. Sifting is key for a light, tender cake.
2. Combine the Buttermilk and Eggwhites. These are your wet ingredients.
3. Cream the Butter and Sugar. Along with the lemon zest and extract.

4. Alternate Dry/Wet/Dry. First half of the dry ingredients go into the creamed butter, then the wet, then the rest of the dry.
5. Bake. You can make this a layer cake, or see below for more sizes.

6. Let Cool. If you frost when the cake is still warm, the frosting will slide off.
7. Frost. Don’t worry if doesn’t look perfect, it will taste amazing!

Recipe Variations

• Lemon Cake with Lemon Curd. Use lemon curd between the layers, then spread the lemon cream cheese frosting on the cake’s outside.
• Lemon Blueberry Cake. Gently fold blueberries into the batter (coat them with a little flour first to prevent sinking).
• Lemon Raspberry Cake. Spread a thin layer of seedless raspberry jam between the layers, directly on top of the frosting. Decorate with fresh raspberries.
• Lemon Strawberry Cake. Thinly slice strawberries and pat dry. Layer them in the center with the cream cheese frosting. Decorate with more fresh strawberry slices.
• To Use Cake Mix. See Grandma Dorothy’s top-rated Lemon Poke Cake, one of the best lemon cake recipes with cake mix.
• Lemon Cake with Almond Flour. I do not recommend making this cake with almond flour. If you’re looking for a gluten-free lemon cake, try this crowd-pleasing Almond Flour Cake with Lemon instead.

Baking in Other Pan Sizes

• Lemon Cupcakes. Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick.
• 9-Inch Pans. Follow the recipe (which is written for 8-inch pans) as directed, checking several minutes early. Note that your layers will be thinner.
• Mini Layer Cake. Halve the recipe, then bake in two 6-inch cake pans. Check several minutes early.
• Lemon Sheet Cake. This cake recipe doesn’t yield quite enough batter for a full 9×13-inch pan, but if you don’t mind a cake that is somewhat thinner, you can experiment with it as is, or try making 1.5 times the recipe. Bake it at the same temperature indicated in the recipe, but be sure to check early, as it might finish more quickly. *NOTE* I have not tried this myself, so it would be an experiment. I recommend reading through the comments also, as several readers have shared experiences with baking the cake in assorted pan sizes.

Storage Tips

• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze lemon cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.

Recommended Tools

• Cake Pans. Ideal for this recipe (and many other delicious cake recipes).
• Parchment Paper. Prevents your cake from sticking to the pan.
• Icing Spatula. Perfect for frosting cakes. I also have my eye on this set of three.

Recipe Tips and Tricks

• Do Use Cake Flour. It’s ground extra fine and has a lower gluten content than all-purpose flour, resulting in a lighter, fluffier cake with a tender, more delicate crumb. If you don’t have cake flour, you can make your own by swapping in some cornstarch (see recipe notes).
• Make Sure Your Ingredients are All Room Temperature. Especially the eggs and butter. Room temperature ingredients blend more easily, allowing for better incorporation of air, resulting in a fluffier cake.
• Yes, You Must Sift. It aerates the flour, ensures an even distribution of ingredients, and ultimately gives your cake a lighter texture.
• Don’t Be Temped to Add Lemon Juice. While you can add lemon juice to some cakes (like this Lemon Poppy Seed Cake), it’s important that the recipe was developed for it, as it will alter the acidity level, affecting the rise of the cake. If you can’t find lemon extract, opt for extra zest in the cake rather than swapping lemon juice.
• Check Expiration Dates. To ensure that your cake tastes great and rises properly, check the expiration dates on your baking ingredients (especially the baking powder) to make sure they’re still fresh.
• Serve at Room Temperature. If possible, serve this at room temperature for the best lemon flavor. Since it’s stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert.

Print Add to Collection Go to Collections

Lemon Cake

The most divine lemon cake from scratch with lemon cream cheese frosting. Perfectly fluffy, beautiful, and the best lemon layer cake ever!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 479kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE LEMON CAKE:

• 2 1/4 cups cake flour*
• 1 tablespoon baking powder (I recommend aluminum free)
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter at room temperature (equivalent to 8 tablespoons or 4 ounces)
• 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

• 8 ounces  cream cheese softened
• 1 stick unsalted butter softened (equivalent to 8 tablespoons or 4 ounces)
• 2 3/4  cups powdered sugar sifted
• 2 tablespoons freshly squeezed lemon juice divided (from about 1/2 a large lemon)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

Instructions

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment too.
  
• In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites until combined.
  
• Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
  
• Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
  
• Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.
  
• Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.
• Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
  
• Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.
  

Video

Notes

• *Cake flour is important for this recipe to ensure the layers are extra fluffy and light. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times. Measure out the 2 1/4 c. needed for the recipe, then bake as directed.
• To Make Ahead. Bake the cake layers up to 1 day in advance, let them cool completely, then wrap airtight. Store them at room temperature until ready to frost. Frosting can be prepared 1 day in advance and stored in an airtight storage container in the refrigerator.
• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze your frosted or unfrosted cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.
• Doubling. Please see FAQs (below), reduce the baking powder to 5 1/2 teaspoons (not 2 tablespoons), and double at your own risk.
• Other Pan Sizes. See notes in blog post (above) regarding baking this recipe as cupcakes or in a differently-sized pan.

Nutrition

Serving: 1(of 12) | Calories: 479kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Potassium: 235mg | Fiber: 1g | Sugar: 54g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg

More Lemon Dessert Recipes

If you enjoy lemon as much as I do, you’ll love these other lemon dessert recipes:

Pies

Grammy’s Lemon Cream Pie

Save Recipe Saved

Fruit Desserts

Lemon Cheesecake Bars

Save Recipe Saved

Cookies

Lemon Coconut Thumbprint Cookies

Save Recipe Saved

Clear today’s plans because these sunshine-bright Lemon Cheesecake Bars just took urgent priority status. Rich, creamy, and bursting with lemon flavor, they’re the easy version of cheesecake you can pick up with your fingers!

With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.

They are ideal for any time you are craving lemon but want something more decadent than Lemon Bars (that’s less work than a Lemon Layer Cake).

About Lemon Cheesecake Bars

Perfectly transportable and always a crowd-pleaser, I love these lemon cheesecake bars for many reasons and know you and anyone you serve them to will too.

• They’re easy-breezy and light but still have a touch of specialness and decadence.
• The buttery crust complements the lemony brightness, just like in this Lemon Tart.
• They’re easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
• They are so much easier than cheesecake! No need to worry about cracks or water baths when baking cheesecake bars.

How to Make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck.

(Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)

The Ingredients

• Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.

• Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
• Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Pie).
• Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Cream Pie).
• Lemon Juice. Go with freshly squeezed lemon juice if you can; it makes a difference, I promise!

• Cream Cheese. It’s not cheesecake without it! Pick up an extra brick to make Red White and Blueberry Cheesecake Bars too.
• Greek Yogurt. A swap to give the same tang and creaminess as sour cream cheesecake. Yogurt adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
• Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.

The Directions

1. Pulse the crust ingredients together in a food processor.

2. Press the mixture into a greased baking dish.

3. Bake until lightly browned. Remove, and let cool.

4. Beat together the cream cheese, Greek yogurt, and sugar.

5. Add the eggs.

6. Stir in the remaining filling ingredients until smooth and creamy.

7. Over the cooled crust, pour the cream cheese mixture. Bake lemon cheesecake bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!

Storage Tips

• To Store. Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
• To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator.

What to Serve with Lemon Cheesecake Bars

Round out your summer dessert spread with more easy, fruity summertime treats.

• Bountiful Berries. Don’t miss these Blueberry Oatmeal Bars or this Strawberry Crisp.
• Cherries Desserts. Sneak seconds of these seasonal Cherry Bars or easy Cherry Crisp recipe.
• Peach Treats. This Dutch Oven Peach Cobbler and Peach Upside Down Cake scream summer.

Recommended Tools to Make this Recipe

• 8×8-Inch Baking Pan. This one is my favorite for bars, brownies, and more.
• Parchment Paper. The secret to easy clean-up and cutting for bars.
• Beater Blade Batter Attachment. I use this with my KitchenAid stand mixer—it scrapes down the bowl for you!

Brighten up someone’s day (including your own!) with this sweet and creamy summer lemon dessert.

Print Add to Collection Go to Collections

Lemon Cheesecake Bars

Lemon cheesecake bars are a creamy, bright and easy lemon dessert. Buttery shortbread crust with a rich cream cheese topping that bursts with lemon!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 bars

Calories 406kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shortbread Crust:

• 1/2 cup  whole wheat pastry flour  or substitute all purpose flour
• 1/4 cup  all purpose flour
• 1/4  cup powdered sugar
• 1/4 teaspoon lemon zest
• 1/8  teaspoon kosher salt
• 6 tablespoons cold unsalted butter cut into small pieces

For the Lemon Cheesecake:

• 16  ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
• 1/2 cup  granulated sugar
• 2  teaspoons cornstarch
• 1/4 cup plain non-fat Greek yogurt at room temperature
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 tablespoon  fresh lemon juice
• 1/4 teaspoons lemon zest
• 1/4  teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray.
• In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
  
• Press the mixture into the bottom of the prepared pan.
  
• Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  
• Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
  
• Add the egg and beat just until blended.
  
• Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
  
• Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.
  

Notes

• TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
• TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
• RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Nutrition

Serving: 1bar | Calories: 406kcal | Carbohydrates: 56g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Potassium: 230mg | Fiber: 2g | Sugar: 33g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

Related Recipes

Celebrate the arrival of warmer weather with more of these bright lemon dessert recipes:

Cookies

Lemon Coconut Thumbprint Cookies

Save Recipe Saved

Pies

Grammy’s Lemon Cream Pie

Save Recipe Saved

Cakes & Cupcakes

Lemon Poke Cake

Save Recipe Saved

Did you grow up with Hash Brown Casserole? We sure did! It’s a rich casserole side dish of frozen hash browns baked in a creamy sauce, topped with a buttery cornflake topping. This is the best from-scratch version. It’s easy to make and the ideal side for any gathering. Everyone loves it!

Hash brown casserole tastes like pure comfort.

• It’s easy to make for a crowd.
• It freezes and reheats like a dream.
• You can serve it for everything ranging from a breakfast hash brown casserole, to a side with a holiday dinner, to occasions that earned it the nickname, “funeral potatoes” and “party potatoes”.

In fact, I’ve eaten hash brown casserole for Christmas Eve dinner (and Thanksgiving), at family reunions, and, yes, at my grandma’s funeral.

Put another way: it’s a hug from the inside that hits the spot every time.

Why Make Hash Brown Casserole from Scratch

Most standard 5-ingredient hash brown casserole recipes (and even copycat Cracker Barrel hash brown casseroles), involve cans of “cream of” soup, pints of sour cream, and/or cheese out of a bag.

No offense to those classic casseroles (or to Cracker Barrel—I have a soft spot for their biscuits), but when I am craving comfort food, I want more than a can of this and a bag of that.

We need from scratch hash brown casserole, made with simple, real ingredients.

It’s easy and WORTH IT! You can taste the love.

The only even potentially time-consuming part would be to rice the potatoes, and fortunately, thanks to frozen hash browns, that work is done for us.

How to Make Hash Brown Casserole

This is hash brown casserole without soup, without sour cream, and I am going to ask you to go a little extra distance and grate your own cheese to make sure it is as supremely creamy and melty as possible.

You better believe we are making this crispy hash brown casserole with corn flakes on top, however.

That topping is one of the best parts!

The Ingredients

• Frozen Hash Browns. The convenient base for our hash brown casserole. You’ll need one 30- to 32-ounce bag. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes, because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hash Browns and Cauliflower Hash Browns instead.

• Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
• Greek Yogurt. Secret ingredient #1. It’s how we get away with making a rich hash brown casserole without sour cream.

• Poultry Seasoning. Secret ingredient #2 for a from-scratch casserole that has the nostalgic flavor of the cream of soup, without cream of chicken soup itself.
• Worcestershire Sauce. Secret ingredient #3. It gives the casserole depth and savoriness.
• Seasonings. Garlic powder, onion powder, and mustard powder make this hash brown casserole the best version of itself.
• Cheese. We’re making a cheesy hash brown casserole. Cheddar makes the casserole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. And hey, cheese has calcium!

• Corn Flakes. It’s not crispy hash brown casserole without the topping!

The Directions

1. Pat the hash browns dry.

2. Cook the butter and flour together.

3. Whisk in the spices, milk, and broth. Cook until thickened.

4. Stir in the cheese, Greek yogurt, and hashbrowns.

5. Coat corn flakes with melted butter and sprinkle on top.

6. Cover the casserole dish with aluminum foil. Bake hash brown casserole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end.

Storage Tips

• To Store. Refrigerate leftovers for up to 5 days.
• To Reheat. Rewarm leftovers in a baking dish in a 350 degrees F oven (best method) or gently in the microwave.
• To Freeze. You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.

What to Eat with Hash Brown Casserole

• Holiday Mains. Hash brown casserole is right at home on an Easter, Thanksgiving, or Christmas table. Try it with Roasted Turkey.
• Meat. This is just the cheesy carb to pair with Air Fryer Steak, Stuffed Pork Tenderloin, or Smothered Pork Chops.
• Seafood. Hearty, meaty fish like Baked Salmon or Fish and Chips go well with hash brown casserole.
• Breakfast Casserole. Like classic hash browns, you can serve hash brown casserole with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.

Recommended Tools to Make this Recipe

• Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
• Baking Dish. This one transitions seamlessly from oven to table.
• Two-Sided Measuring Spoons. Ideal for recipes with a long list of spices. You don’t need to stop between ingredients to clean them!

The next time the mood is comfort food, this light hash brown casserole has your number.

I hope it finds a nostalgic place in your heart (and tummy!) the way it has for us.

Print Add to Collection Go to Collections

Hash Brown Casserole

This cheesy hash brown casserole is pure comfort! From-scratch recipe without soup and without sour cream, topped with crispy corn flakes.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 455kcal

Author Erin Clarke / Well Plated

Ingredients

For the Casserole:

• 30 to 32 oz frozen shredded hash browns defrosted
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 1% or 2% milk use whole milk for a richer sauce; do not use skim
• 2 cups low sodium chicken broth divided (must be low sodium, or the casserole will be too salty)
• 1 1/2 tablespoons cornstarch
• 2 teaspoons Worcestershire sauce
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup full-fat plain Greek yogurt* about 7 ounces

For the Topping:

• 2 cups crushed cornflakes see blog post above for other options
• 1/4 cup unsalted butter melted

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t shortcut this step, or you may have a raw flour taste).
  
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
  
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
  
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
  
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
  

Video

Notes

• *I do not recommend fat-free Greek yogurt here, as it may curdle and will not make the casserole as rich and satisfying. If you want to go old school, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
• TO STORE: Refrigerate leftovers for up to 5 days.
• TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best method) or gently in the microwave.
• TO FREEZE: You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
• MAKE AHEAD: Assemble the casserole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
• TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the potatoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat again to remove as much moisture as possible.
• HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.

Nutrition

Serving: 1(of 10) | Calories: 455kcal | Carbohydrates: 63g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1423IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 15mg

More Comforting Potato Casseroles

When it comes to a crowd-pleasing side, it’s hard to beat a creamy, cheesy potato casserole!

Side Dishes

Cheesy Scalloped Potatoes

Save Recipe Saved

Slow Cooker

Crockpot Scalloped Potatoes

Save Recipe Saved

Casseroles

Healthy Sweet Potato Casserole

Save Recipe Saved

This Baked French Toast will be your back-pocket recipe for holiday brunches and weekend breakfasts with the family! A crusty top gives way to a soft, custard-like interior, all baked with the warm spices for that irresistible cozy flavor.

The best baked French toast is a study in contrasts.

You want the top to be crispy, the edges to be a little bit chewy, and when it comes to the middle, it’s all about that tender, custard-y texture.

Is custard-y a word? Maybe not, but you know what I’m talking about, right?

The cinnamon-spiced egg custard saturates the bread, giving it a consistency similar to a bread pudding.

In fact, you might think of baked French toast as a slightly-more-virtuous version of bread pudding that you feel 1,000% redeemed eating for breakfast.

About Baked French Toast

This baked French toast recipe has a lot of overlap with my Blueberry French Toast Casserole and Overnight French Toast.

Here are a few things you should know about this baked French toast:

• You can make it ahead and let it sit in the refrigerator overnight, which is always an appreciated option for those of us who are a little too bleary-eyed to cook in the morning.
• Like any worthy French toast casserole, it’s great for serving a crowd.
• It’s incredibly versatile. I share some ideas for customization below, but you can also feel free to put your own spin on it.

As long as you keep the custard-to-bread ratio the same and don’t go too crazy with add-ins, there’s a lot of room for variation.

How to Make Baked French Toast

Even if you don’t make it the night before, this baked French toast recipe is easy enough that you can make it the day-of without any stress.

It’ll take about 20 minutes to prep and 45 minutes to cook, along with a 10-minute rest to let all that custard-y goodness soak into the bread.

The Ingredients

Baked French Toast:

• Crusty Artisan-Style Sourdough Bread or French Bread. Note that French bread isn’t a baguette; a French bread loaf is wider and the crust is more chewy, less crispy. 
• Eggs. You can use egg whites instead of whole eggs if you’d like, but the yolks add richness to the custard.
• Low-Fat Milk or Milk of Choice. You can swap in half-and-half for a little more decadence, but when I’m making this recipe just for us and not for a special occasion, I like to keep it light.
• Sugars. I use a blend of granulated sugar and brown sugar; this tempers the molasses flavor of the brown sugar so it doesn’t overpower the other flavors in the recipe.
• Pure Vanilla Extract. For a little twist on the classic, try using almond extract. 
• Spices. I use ground cinnamon and nutmeg, but you can use pumpkin pie spice, apple pie spice, or pair the cinnamon with cardamom.
• Kosher Salt. A bit of salt brings balance to the recipe.

Topping & Serving:

• Granulated Sugar + Cinnamon. This recipe’s secret sauce, er sugar. This isn’t just for sweetness—it helps add a little crunch too! 
• For Serving. Your favorites! Pure maple syrup, butter, fresh fruit (blueberries, strawberries, raspberries, sliced bananas). Go crazy or keep it classic.

The Directions

1. Coat your baking dish with nonstick spray or butter, then tear the bread into 1-inch pieces and place them in the prepared dish.

2. Whisk the ingredients for the custard in a mixing bowl, then pour the egg mixture over the bread cubes.

3. Press the bread into the liquid until it’s saturated. Let this sit for at least 10 minutes, or up to overnight. 

4. Preheat the oven to 350 degrees F and sprinkle the cinnamon sugar evenly over the French toast.

5. Bake French toast for 30 to 40 minutes, or until the top is crisp and the inside is set, but still moist. Plate, add toppings, and ENJOY!

Recipe Variations

• Cinnamon Apple. Slice or dice a firm apple (like Honeycrisp or Pink Lady) and add it to the casserole dish with the bread. The apples will bake up nice and tender along with the French toast.
• Chocolate Chip. Before adding the cinnamon sugar, scatter chocolate chips on top of the French toast for a little extra decadence.
• Banana Nut. Top the French toast with sliced bananas and candied pecans.
• Raisin Bread. Buy a loaf of unsliced raisin bread from the bakery and use that instead of French bread or sourdough.

Storage Tips

• To Store. Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Pop your French toast in the microwave to reheat it quickly, or place it in a 350 degree F oven to restore the crispiness of the top and edges.
• To Freeze. Wrap the baked French toast in the baking pan, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

What to Serve with Baked French Toast

• Bacon. If you’ve got a double-oven, make a batch of Baked Bacon while your French toast cooks. If not, try my Air Fryer Bacon!
• Fruit. Feeling ambitious? Make a bowl of Fruit Salad to serve alongside your French toast. Or, just buy some cut fresh fruit from the grocery store.
• Eggs. Add some protein to your breakfast with Instant Pot Boiled Eggs or scrambled eggs.
• Yogurt. Serve your baked French toast with a dollop of vanilla Greek yogurt or skyr on top, or whip it into a Greek Yogurt Smoothie.

Recommended Tools to Make this Recipe

• Mixing Bowls.
• Whisk.
• Casserole Dish.

This baked French toast is the best kind of weekend breakfast—warm, cozy, and oh-so-easy. You don’t even need to be a morning person to pull it off!

Print Add to Collection Go to Collections

Baked French Toast

A classic baked French toast recipe, with cinnamon sugar for the perfect crispy finish. So easy to make, with an overnight option too!

Course Breakfast, brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Rest Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 293kcal

Author Erin Clarke / Well Plated

Ingredients

For the French Toast:

• 1 loaf crusty artisan-style sourdough or French bread about 16 ounces
• 8 large eggs
• 2 cups low-fat milk or milk of choice use 1/2 cup cream or half-and-half for more decadence
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

For the Topping:

• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

For Serving:

• Pure maple syrup
• Salted or unsalted butter
• Fresh blueberries strawberries, or raspberries (optional)
• Sliced bananas optional

Instructions

• GENEROUSLY coat a 9×13-inch baking dish with nonstick spray or rub with unsalted butter. Tear or cut the bread into 1-inch chunks, then scatter evenly into the pan (you’ll have about 9 cups of bread).
  
• In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread cubes. With your fingers, press down on the bread cubes and toss them around gently so that they all are wet with some of the egg mixture. Adjust them as needed so they are in an even layer. Let sit for 10 minutes, or cover and refrigerate overnight.
  
• When ready to bake, preheat the oven to 350 degrees F. In a small bowl, stir together the sugar and cinnamon for the topping. With a small spoon, scatter evenly over the top of the French toast.
  
• Bake the French toast uncovered for 30 to 40 minutes, depending upon how crisp vs. pudding-like you would like it. It should be lightly crisp on top and no longer raw in the center when you check with a butter knife. (35 minutes is the sweet spot in my oven for a moist inside and crispy bits on top). To serve, use a spoon to scoop out a big portion (or slice and serve it like lasagna). Serve hot with butter, maple syrup, and any other toppings of choice.

Video

Notes

TO STORE: Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.

TO REHEAT: Pop your French toast in the microwave to reheat it quickly, or place it in a 350ºF oven to restore the crispiness of the top and edges.

TO FREEZE: Wrap the baked French toast in the baking dish, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

Nutrition

Serving: 1of 8 | Calories: 293kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Potassium: 141mg | Fiber: 1g | Sugar: 21g | Vitamin A: 238IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 3mg

Related Recipes

Everyone loves French toast for breakfast! Here are a few more recipes to try.

Breakfast & Brunch

Pumpkin French Toast

Save Recipe Saved

Breakfast & Brunch

Stuffed French Toast

Save Recipe Saved

Breakfast & Brunch

French Toast Sticks

Save Recipe Saved

Irresistibly caramelized on the outside and tender on the inside, these easy Bacon Brussels Sprouts are jeweled with pieces of crispy bacon and glazed with the delicious pure maple syrup.

I try to temper how aggressively I toot my own horn around here, but I must tell you that not one but two toddlers ate their entire serving of bacon Brussels sprouts and asked for second helpings.

Turns out the secret to making Brussels sprouts absolutely irresistible is adding bacon and maple syrup.

I’m not surprised but every time I take a bite, I am DELIGHTED. You will be too!

Everything You Need to Know about Bacon Brussels Sprouts

If you’re looking to elevate classic oven Roasted Brussels Sprouts, which are excellent for an everyday healthy side, look no further than a few humble strips of bacon with a kiss of maple syrup.

This dynamic duo is the secret to making next-level Brussels sprouts that are a total crowd-pleaser (like balsamic vinegar does with these Balsamic Brussels Sprouts).

Bacon Brussels sprouts are:

• A little salty—thanks to umami-rich bacon.
• A little sweet (but not too sweet)—thanks to the natural goodness of pure maple syrup and the sugars in roasted vegetables.
• Perfectly crisp—the bacon renderings paired with the natural sugar in the maple syrup helps them caramelize more intensely in the oven.

They combine Bacon Wrapped Brussels Sprouts with the glaze factor of Balsamic Brussels Sprouts into one stand-out side dish.

Long story short, when you want something special that will make even your most particular family members gush, these bacon Brussels sprouts are it!

How to Make Bacon Brussels Sprouts

Party guests or next-level weeknight at home—any occasion is the right occasion for fast and easy side dishes like this Brussels sprouts bacon recipe.

Be sure to line your baking pan with aluminum foil or parchment paper for easier clean up. That maple syrup gets sticky!

The Ingredients

• Brussels Sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are also ultra-good for you. They’re packed with fiber, antioxidants, Vitamin K, and Vitamin C.
• Bacon. Makes anything better (hello, Bacon Wrapped Asparagus). As the bacon pieces bake, they become dark and crispy and impart scrumptious flavor onto the Brussels sprouts. It’s challenging not to immediately eat every piece of bacon right off the sheet pan!
• Maple Syrup. Coats the Brussels sprout in sweet, sticky, caramelized goodness, making them universally appealing (even to picky toddlers).
• Olive Oil. Helps the Brussels sprouts to caramelize and keeps them from burning.
• Salt + Pepper. A pinch of each for flavor. I’m going to add even more black pepper next time (feel free to do so the first time you try the recipe too).

The Directions

1. Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.

2. Slice the bacon strips, and lay them on top of the Brussels sprouts.

3. Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.

4. Bake bacon Brussels sprouts for 20 to 30 minutes at 400 degrees F (the high heat is key) until the sprouts and the bacon are crisp. ENJOY!

Make Ahead and Storage Tips

• To Store. Place leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 minutes or until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute. (Microwaving is less recommended, as the bacon and Brussels sprouts will become soggy and lose much of their crisp goodness).
• To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots left over, you certainly can freeze them and live with a softer result. Place cooked Brussels sprouts in an airtight freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

What to Serve with Bacon Brussels Sprouts

Easy enough for busy weeknights yet fancy enough to serve for your next dinner with the in-laws or a holiday celebration, bacon Brussels sprouts can pair with an array of main dishes.

• Poultry. Serve alongside your Roast Turkey on Thanksgiving, or pair with these easy Chicken Thighs in the Oven for a weeknight dinner.
• Beef and Pork. Brussels sprouts and this Air Fryer Pork Tenderloin or Air Fryer Steak are a match made in heaven.
• Seafood. The only thing I might love more than Brussels sprouts is salmon! Try pairing bacon Brussels spouts with my favorite Bourbon Glazed Salmon or Cedar Plank Salmon.
• Pasta. Looking for carbohydrates? Pair bacon Brussels spouts with maple syrup with this Brussels Sprouts Mac and Cheese for double the Brussels and double the goodness!

Recommended Tools

• Rimmed Baking Sheets. The ultimate tool for roasting veggies.
• Sharp Chef’s Knife. A sharp, sturdy knife is ideal for slicing Brussels sprouts.
• Non-Slip Cutting Board. This non-slip cutting board won’t move around while you’re cutting and chopping.

If you try this recipe, please leave a comment to let me know what you (and your pickiest eaters) think. Whether it’s your first time eating Brussels sprouts or your 500^th, I hope these are a 5-star hit in your home too!

Print Add to Collection Go to Collections

Maple Bacon Brussels Sprouts

Crispy, caramelized bacon Brussels sprouts with maple syrup are irresistible! The perfect easy side dish to dress up any dinner menu.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds Brussels sprouts trimmed and cut in half lengthwise
• 6 strips thick-cut bacon
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil for easy clean up, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
• Cut the bacon crosswise into 1/4-inch pieces. Place them on top of the Brussels sprouts.
  
• Drizzle the pan with olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
  
• Bake for 20 to 30 minutes until the Brussels sprouts are lightly charred on the outside, tender in the center, and the bacon is crisp. Note that the outer leaves of the Brussels sprouts will be very dark (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the total time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.
  

Video

Notes

• TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
• TO FREEZE: Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked Brussels sprouts in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

Nutrition

Serving: 1(of 4) | Calories: 343kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 36mg | Potassium: 780mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1303IU | Vitamin C: 145mg | Calcium: 80mg | Iron: 3mg

Related Recipes

If you love Brussels sprouts as much as I do, then you’ll love these other Well Plated Brussels sprouts recipes:

Pizzas

Brussels Sprouts Bacon Pizza

Save Recipe Saved

Side Dishes

Brussels Sprouts Casserole

Save Recipe Saved

Salads

Shaved Brussels Sprouts Salad

Save Recipe Saved

Layer on the love with these easy, CHEESY Scalloped Potatoes. Thinly sliced potatoes layered in a creamy sauce, then baked until hot, bubbly, and tender, they’re a pan of comfort and the number one side dish at our family holiday meals.

Why You’ll Love This Potato Side

• Easy Shortcut Method. No fussing with a roux! These are scalloped potatoes without béchamel sauce and no heavy creamy. Instead, this easy recipe uses potatoes’ own starches to thicken the casserole.
• Special-Occasion Worthy. Scalloped potatoes feel a little fancy, so they’re ideal for holidays and special events (think of them as the horizontal version of Hasselback Potatoes).
• Feeds a Crowd. This recipe yields a generous pan (not that you’ll have any leftover)!
• Make-Ahead Friendly. Like most of my casserole recipes, scalloped potatoes reheat well. You can fully bake them a day in advance, then rewarm them prior to serving.
• Essential. Whether it’s Easter, Thanksgiving, or Christmas, no holiday feast feels complete without a big pan of bubbling, cheesy potatoes (this Hash Brown Casserole is a similar favorite).

How to Make Cheesy Scalloped Potatoes

The Ingredients

• Yukon Gold Potatoes. Yukon golds, with their buttery flavor, are an excellent choice for scalloped potatoes.
• Sharp Cheddar Cheese. Cheesy scalloped potatoes are the best scalloped potatoes! The sharp cheddar stands out from the creaminess of the potatoes and sauce.
• Parmesan Cheese. Sprinkled on top for the perfect cheese-crusted lid. And parm makes just about everything better, right?
• Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
• Onion. Sautéed along with garlic for major flavor.
• Garlic. Brings these cheesy scalloped potatoes up another notch.
• Flour. The sliced potatoes are tossed in all-purpose flour, thickening the sauce while it cooks in the dish.

The Directions

1. Saute the Onion and Garlic. This builds flavor right from the start.

2. Add Milk. Do this slowly and stir.

3. Toss the Sliced and Peeled Potato in Flour. This will thicken up the sauce as they bake.

4. Layer. Start with 1/3 of the potatoes and some milk.

5. Add Some Cheese. These are cheesy from the inside out!

6. Layer More. You will have 3 layers of potatoes, cheese, and milk.

7. Bake. You’ll start by baking covered, then switch to uncovered.
8. Broil. Don’t walk away! You want the top golden, not burned.
9. Let Rest. The sauce will thicken up at room temperature. ENJOY!

Recipe Variations

• Loaded. Sprinkle with cooked, chopped bacon and chives (see Baked Bacon and Air Fryer Bacon for cooking methods).
• With Ham. See Scalloped Potatoes and Ham.
• Extra Fancy. Make Scalloped Potatoes with Goat Cheese.
• Caramelized Onion. Double the onions, then slice and caramelize them instead of doing a simple saute; this will take about 30 minutes on low.
• Slow Cooker. See Crockpot Scalloped Potatoes), but when you are craving a classic, this traditional scalloped potato recipe is the one.
• Gluten Free. Swap the all-purpose flour for a 1:1 gluten-free flour substitute.

Storage Tips

• To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.

What to Serve With Cheesy Scalloped Potatoes

A winning side for your holiday spread, cheesy scalloped potatoes are perfection with any of these classic starring mains, or with additional sides.

Holiday Main Dishes

• Turkey. See How to Cook a Turkey for the ultimate guide for fool-proof roasted turkey. Spatchcock Turkey and Air Fryer Turkey Breast are two other excellent optoins.
• Chicken. Chicken Piccata or Chicken Francaise are elevated (yet easy!) chicken dishes.
• Salmon. Try Salmon Patties for an Easter brunch, or this Poached Salmon for dinner.
• Braised Short Ribs. Oo-la-la these decadent short ribs would be so dreamy with the creamy scalloped potatoes.

More Yummy Sides

• Sweet Potato Souffle
• Drop Biscuits
• Roasted Brussels Sprouts with Garlic
• Corn Casserole

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

Recipe Tips and Tricks

• Use a Starchy Potato. Yukon golds or russet potatoes have enough starch to thicken the sauce. Between the two, I find the best potatoes for cheesy scalloped potatoes are Yukon gold potatoes. Their flavor is naturally richer and more buttery.
• Avoid Waxy Potatoes. They will be too firm after cooking; save them Roasted Red Potatoes instead!
• Slice the Potatoes Ultra Thin. Part of what makes these quick scalloped potatoes is how thinly the potatoes are sliced. For best results, I recommend a mandoline for even, razor-thin slices that don’t need to cook before layering them.

Print Add to Collection Go to Collections

Cheesy Scalloped Potatoes

The best cheesy scalloped potatoes recipe! Traditional scalloped potatoes with onions, creamy sauce, and yummy cheese. Easy without bechamel!

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion ¼-inch diced
• 6 garlic cloves minced (about 2 tablespoons)
• 2 cups whole milk
• 2 teaspoons kosher salt divided
• ¼ teaspoon ground black pepper
• 3 pounds Yukon Gold potatoes about 6 to 8 medium
• 3 tablespoons all-purpose flour
• 6 ounces sharp cheddar cheese shredded (about 1 ½ cups)
• 1 ounce Parmesan cheese shredded (about ¼ cup)

Instructions

• Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
• In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Stir in the garlic and cook just until fragrant, about 1 minute more. Turn off the heat.
• Stir in the milk, 1 teaspoon of the salt, and the pepper. Set aside to cool.
• Peel the potatoes. With a mandoline or very sharp chef’s knife, slice the potatoes into VERY thin slices, about ⅛ to ¼-inch thick (thinner is better). Place potatoes in a large bowl. Sprinkle with the flour and remaining 1 teaspoon salt. With your hands, toss to coat the potatoes as evenly as possible.
• Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the top. Sprinkle with ½ cup shredded cheddar cheese. Repeat two more times so you have a total of 3 layers each of potato, the milk mixture, and the cheddar cheese, ending with the cheese on top.
• Lightly mist a large sheet of aluminum foil with nonstick spray. Cover the dish with foil spray-side down. Bake the scalloped potatoes for 35 minutes, then uncover and bake for an 25 additional minutes, until the potatoes are tender when pierced with a fork.
• Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil and return the pan to the oven for 1 to 3 minutes, until the cheese is golden brown and bubbly. Don’t walk away and let them burn!
• Allow the potatoes to stand at room temperature for 20 to 25 minutes prior to serving to allow the milk mixture to set and thicken (don’t worry, they

Notes

• *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
• TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
• TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
• TO FREEZE: I do not recommend freezing scalloped potatoes as they can become mealy.

Nutrition

Serving: 1of 8 | Calories: 313kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Potassium: 861mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 35mg | Calcium: 297mg | Iron: 2mg

Related Recipes

Here are more of my very favorite holiday side dish recipes with potatoes:

Side Dishes

Garlic Mashed Potatoes

Save Recipe Saved

Side Dishes

Oven Roasted Potatoes

Save Recipe Saved

Slow Cooker

Crock Pot Baked Potatoes

Save Recipe Saved