25+ Nutritious Easter Brunch Potato Recipes to Satisfy Your Guest

Easter brunch is a time to gather with loved ones, share delicious food, and celebrate the season of renewal.

While the main courses often take center stage, the side dishes are equally important, and nothing complements the flavors of an Easter feast quite like potatoes.

Whether you’re serving fluffy mashed potatoes, crispy roasted spuds, or cheesy gratins, potatoes are versatile and beloved by all.

In this article, we’ve gathered over 25 mouthwatering Easter brunch potato recipes that will add both comfort and elegance to your holiday spread.

From classic favorites to creative new takes, these recipes will ensure your Easter brunch is a delicious and memorable experience.

25+ Nutritious Easter Brunch Potato Recipes to Satisfy Your Guest

With these 25+ Easter brunch potato recipes, you’ll be sure to delight your guests with an array of flavorful and satisfying options. Whether you’re preparing creamy, cheesy dishes or simple roasted potatoes, there’s something here to please everyone at the table. Potatoes are the ultimate comfort food and work perfectly with all your Easter main courses, from glazed ham to lamb. So, embrace the season and elevate your brunch with these delicious potato recipes that bring both flavor and festivity to the occasion. Happy Easter, and enjoy the feast!

Cheesy Scalloped Potatoes with Chives

Creamy, cheesy scalloped potatoes are a quintessential side dish perfect for Easter brunch. This dish layers thinly sliced potatoes with a rich cheese sauce, topped with fresh chives for a pop of color and flavor. It’s indulgent yet simple to prepare, making it a crowd-pleaser for any festive table.

Ingredients:

• 6 medium russet potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh chives

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
3. Gradually whisk in the milk and cream, ensuring no lumps. Cook until the mixture thickens, about 5 minutes.
4. Remove from heat and stir in cheddar cheese, Parmesan, garlic powder, salt, and pepper. Mix until smooth.
5. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, then repeat with the remaining potatoes and sauce.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes until the top is golden and bubbly.
7. Garnish with fresh chives before serving.

Cheesy scalloped potatoes with chives are a comforting dish that brings elegance and flavor to your Easter brunch. The combination of creamy cheese and fresh chives ensures this recipe is both decadent and refreshing, leaving guests coming back for seconds.

Herbed Potato and Ham Frittata

This herbed potato and ham frittata is a versatile dish that works beautifully as a centerpiece for Easter brunch. Packed with tender potatoes, savory ham, and aromatic herbs, it’s a one-pan wonder that’s both satisfying and easy to prepare. Serve it warm or at room temperature to suit your brunch spread.

Ingredients:

• 2 cups diced Yukon gold potatoes
• 1 tablespoon olive oil
• 1 cup diced cooked ham
• 8 large eggs
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped parsley
• ½ cup shredded Gruyere cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced potatoes and cook until golden and tender, about 8-10 minutes.
3. Stir in the diced ham and cook for an additional 2 minutes.
4. In a large bowl, whisk together eggs, milk, salt, pepper, thyme, and parsley. Pour the egg mixture over the potatoes and ham.
5. Cook the mixture on the stovetop until the edges begin to set, about 3-4 minutes. Sprinkle Gruyere cheese evenly over the top.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and the cheese is melted and bubbly.
7. Let it cool slightly before slicing and serving.

This herbed potato and ham frittata is a brunch favorite that combines the heartiness of potatoes with the savory goodness of ham and herbs. Its make-ahead potential and versatility make it an effortless yet impressive addition to your Easter celebration.

Crispy Potato Pancakes with Smoked Salmon and Dill Cream

Elevate your Easter brunch with crispy potato pancakes topped with luxurious smoked salmon and a tangy dill cream. These golden potato pancakes are light and crunchy, while the creamy topping adds a touch of sophistication. This dish is sure to wow your guests with its stunning presentation and delectable flavors.

Ingredients:

• 4 large russet potatoes, grated
• 1 small onion, grated
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying
• 8 ounces smoked salmon
• ½ cup sour cream
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon juice

Instructions:

1. Use a clean kitchen towel to wring out excess moisture from the grated potatoes and onion.
2. In a large bowl, combine the potatoes, onion, eggs, flour, salt, and pepper until evenly mixed.
3. Heat a thin layer of vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of a spoon.
4. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
5. In a small bowl, mix sour cream, dill, and lemon juice.
6. Top each potato pancake with a slice of smoked salmon and a dollop of dill cream. Garnish with extra dill if desired.

Crispy potato pancakes with smoked salmon and dill cream are a show-stopping dish that adds elegance and flavor to your Easter brunch. The contrast of textures and flavors makes this recipe a delightful treat for all your guests.

Roasted Garlic Parmesan Baby Potatoes

Roasted garlic Parmesan baby potatoes are a simple yet flavorful side dish that’s perfect for Easter brunch. The crispy golden crust combined with the creamy interior of the potatoes is enhanced by the bold flavors of garlic and Parmesan. This dish is easy to prepare, making it an ideal choice for a festive spread.

Ingredients:

• 1 ½ pounds baby potatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, oregano, salt, and pepper.
3. Spread the potatoes evenly on a baking sheet in a single layer. Roast in the oven for 30-35 minutes, flipping halfway through, until golden and crispy.
4. Remove from the oven and sprinkle the roasted potatoes with Parmesan cheese while they are still hot. Toss gently to coat.
5. Garnish with freshly chopped parsley before serving.

Roasted garlic Parmesan baby potatoes offer a wonderful balance of crispiness and tenderness. The aromatic garlic and savory Parmesan elevate these potatoes to a new level, making them a delightful and easy addition to any Easter brunch.

Potato and Spinach Casserole

This potato and spinach casserole is a comforting, hearty side that works beautifully with any Easter brunch spread. Layers of tender potatoes are baked with fresh spinach, creamy cheese, and a hint of garlic, resulting in a dish that’s both rich and satisfying. It’s perfect for a brunch gathering where you want something a little more substantial.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 3 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes until softened. Add the spinach and cook until wilted, about 2 minutes.
3. In a separate bowl, whisk together the heavy cream, salt, and pepper.
4. Layer half of the sliced potatoes in the bottom of the prepared dish. Top with half of the spinach mixture and a sprinkle of mozzarella cheese. Repeat with another layer of potatoes, spinach, and mozzarella.
5. Pour the cream mixture over the layers and sprinkle with Parmesan cheese.
6. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.

The potato and spinach casserole is a rich, comforting side that’s perfect for Easter brunch. The creamy layers of potatoes and spinach combine beautifully with the cheese for a dish that is both satisfying and nutritious, making it an excellent option for your holiday feast.

Loaded Baked Potato Salad

A twist on the classic potato salad, this loaded baked potato salad features crispy bacon, sour cream, and cheddar cheese, all piled on top of tender, perfectly cooked potatoes. The flavors are reminiscent of a baked potato but in a creamy, salad form—ideal for Easter brunch. This dish is sure to be a hit with everyone!

Ingredients:

• 4 large russet potatoes, peeled and diced
• 6 strips of cooked bacon, crumbled
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 green onions, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

Instructions:

1. Bring a large pot of salted water to a boil. Add the diced potatoes and cook until fork-tender, about 10-12 minutes. Drain and allow to cool for a few minutes.
2. In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, salt, and pepper.
3. Add the cooked potatoes to the bowl and gently toss to coat in the dressing.
4. Stir in the crumbled bacon, green onions, and cheddar cheese, saving a little bacon and cheese for garnish.
5. Transfer to a serving dish and garnish with the reserved bacon, cheese, and extra green onions.
6. Chill the potato salad in the fridge for at least 1 hour before serving.

Loaded baked potato salad is a fun and flavorful dish that takes the best parts of a baked potato and transforms it into a creamy, comforting salad. With the savory bacon, sharp cheddar, and cool sour cream dressing, it’s an irresistible dish that will elevate your Easter brunch spread.

Sweet Potato Hash with Bell Peppers and Eggs

Sweet potato hash is a vibrant and flavorful dish that combines sweet potatoes with bell peppers, onions, and spices. Topped with a perfectly cooked egg, this dish is a hearty and nutritious choice for Easter brunch. It’s an easy, one-pan recipe that can be served as a main or side dish, offering a delicious balance of sweet and savory flavors.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 large eggs
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally until they begin to soften and caramelize.
2. Add the diced onions and bell peppers to the skillet, along with the smoked paprika, cumin, salt, and pepper. Continue cooking for another 5-7 minutes until the vegetables are tender and lightly browned.
3. Create 4 wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the eggs are cooked to your liking (longer for firmer yolks).
4. Garnish with fresh cilantro before serving.

Sweet potato hash with bell peppers and eggs is a flavorful, protein-packed dish that can be the star of your Easter brunch table. The natural sweetness of the potatoes, paired with the savory spices and the richness of the eggs, makes it a well-rounded and satisfying choice that will please everyone.

Crispy Potato Wedges with Lemon and Herbs

Crispy potato wedges with lemon and herbs are the perfect finger food for Easter brunch. These golden wedges are seasoned with a zesty blend of lemon, rosemary, and thyme, creating a refreshing and savory flavor profile. Easy to make and great for serving alongside other dishes, they’ll add a bright touch to your festive meal.

Ingredients:

• 6 medium russet potatoes, scrubbed and cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, lemon zest, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
3. Spread the seasoned wedges in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
5. Serve with lemon wedges for an extra burst of citrus flavor.

These crispy potato wedges with lemon and herbs are a light, flavorful side that will complement any Easter brunch spread. The lemon zest and fresh herbs elevate the natural flavor of the potatoes, making them a delicious and easy addition to your holiday table.

Potato and Leek Gratin

Potato and leek gratin is a rich, creamy dish that brings an elegant touch to your Easter brunch. The earthy flavor of leeks blends perfectly with thinly sliced potatoes, all smothered in a luscious cream sauce and baked until golden and bubbling. It’s the kind of dish that’s perfect for impressing your guests with minimal effort.

Ingredients:

• 5 large Yukon gold potatoes, peeled and thinly sliced
• 2 large leeks, cleaned and sliced
• 2 tablespoons butter
• 1 ½ cups heavy cream
• 1 cup milk
• 2 cloves garlic, minced
• 1 cup grated Gruyere cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the leeks and garlic and cook for about 5 minutes until softened.
3. In a medium saucepan, combine the heavy cream and milk and heat over low heat. Stir in the thyme, salt, and pepper.
4. Layer half of the sliced potatoes in the bottom of the baking dish. Top with half of the leeks and garlic, then pour over half of the cream mixture. Sprinkle with half of the Gruyere and Parmesan cheeses.
5. Repeat the layers with the remaining ingredients.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Potato and leek gratin is a creamy, comforting dish that’s sure to impress at your Easter brunch. The layers of tender potatoes, rich cream, and savory leeks create a harmonious flavor profile that will be the highlight of your meal. This dish is a luxurious addition to your celebration without requiring hours of preparation.

Scalloped Potatoes with Ham and Cheese

Scalloped potatoes with ham and cheese are the ultimate comfort food for Easter brunch. This hearty dish combines thinly sliced potatoes with savory ham, all baked in a creamy, cheesy sauce until golden and bubbling. It’s a filling and flavorful addition to your brunch spread that will have everyone coming back for seconds.

Ingredients:

• 6 large russet potatoes, peeled and thinly sliced
• 2 cups cooked ham, diced
• 1 small onion, finely chopped
• 2 cups heavy cream
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Gruyere cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, melt the butter over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened.
3. Stir in the diced ham and cook for an additional 2 minutes.
4. In a medium saucepan, combine the heavy cream, milk, salt, pepper, and thyme. Heat over low heat until warm.
5. Layer half of the sliced potatoes in the prepared baking dish. Top with half of the ham and onion mixture, then pour half of the cream sauce over the layers. Sprinkle with half of the cheddar and Gruyere cheeses.
6. Repeat the layering process with the remaining potatoes, ham, sauce, and cheeses.
7. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Scalloped potatoes with ham and cheese are a classic and satisfying dish that brings comfort and indulgence to your Easter brunch. The creamy, cheesy sauce combined with tender potatoes and savory ham makes it a perfect crowd-pleaser that will complement any festive meal.

Herb-Infused Roasted Fingerling Potatoes

Herb-infused roasted fingerling potatoes are a simple yet elegant side dish that adds a touch of sophistication to your Easter brunch. The natural sweetness of fingerling potatoes is enhanced by aromatic herbs like rosemary, thyme, and garlic, creating a beautifully fragrant and flavorful dish that’s both easy to prepare and delicious.

Ingredients:

• 1 ½ pounds fingerling potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Spread the potatoes in a single layer on the baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
5. Garnish with freshly chopped parsley before serving.

Herb-infused roasted fingerling potatoes are a flavorful and simple side that brings a touch of elegance to your Easter brunch. The combination of rosemary, thyme, and garlic elevates the natural taste of the potatoes, making them a perfect match for any main course.

Cheesy Potato and Bacon Frittata

A cheesy potato and bacon frittata is a savory, satisfying dish that works wonderfully for Easter brunch. Packed with crispy bacon, creamy potatoes, and gooey cheese, this frittata is an easy, one-pan recipe that’s perfect for feeding a crowd. It can be served warm or at room temperature, making it a versatile choice for your holiday spread.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1 small onion, diced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the diced onion to the skillet and cook for another 3 minutes, until softened.
4. In a bowl, whisk together the eggs, salt, and pepper.
5. Sprinkle the crumbled bacon and shredded cheeses over the potatoes and onion in the skillet. Pour the egg mixture over the top.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
7. Garnish with fresh parsley before serving.

A cheesy potato and bacon frittata is a crowd-pleasing dish that combines the richness of eggs, cheese, and bacon with the comforting flavors of potatoes. It’s an easy and delicious way to add a savory touch to your Easter brunch, and it can be made ahead of time for added convenience.

Garlic Parmesan Roasted Baby Potatoes

Garlic Parmesan roasted baby potatoes are an irresistible side dish for any Easter brunch. The tender, creamy insides of the baby potatoes are coated in a crispy garlic and Parmesan crust, delivering a satisfying combination of flavors in every bite. This recipe is simple to prepare, but it adds an elegant touch to your brunch spread.

Ingredients:

• 1 ½ pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, Parmesan cheese, oregano, salt, and pepper until the potatoes are well coated.
3. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down.
4. Roast for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the edges.
5. Garnish with fresh parsley and serve immediately.

Garlic Parmesan roasted baby potatoes are the perfect blend of crispy and creamy, with the savory kick of garlic and the rich flavor of Parmesan. These potatoes make an elegant addition to your Easter brunch, and their simple preparation means you can focus on other dishes while they roast to perfection.

Loaded Potato Salad with Bacon and Chives

This loaded potato salad with bacon and chives is a creamy, decadent side dish that takes classic potato salad to a whole new level. It’s packed with crispy bacon, sharp cheddar cheese, and fresh chives, all wrapped in a creamy dressing. This hearty salad is perfect for Easter brunch and is sure to be a crowd favorite.

Ingredients:

• 2 pounds baby potatoes, boiled and cut into quarters
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped

Instructions:

1. Boil the baby potatoes in salted water for 10-12 minutes, or until tender. Drain and let cool slightly before cutting them into quarters.
2. In a large bowl, combine the boiled potatoes, crumbled bacon, and shredded cheddar cheese.
3. In a separate small bowl, mix the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
4. Pour the dressing over the potato mixture and toss gently to combine.
5. Garnish with fresh chives before serving.

Loaded potato salad with bacon and chives is a creamy, indulgent dish that adds a comforting touch to your Easter brunch. The smoky bacon and tangy dressing bring layers of flavor, making this potato salad an irresistible addition to your spread. It’s perfect for serving alongside grilled meats or other brunch favorites.

Spinach and Potato Frittata

A spinach and potato frittata is a light yet satisfying dish that combines the earthy flavor of spinach with the creamy texture of potatoes. This one-pan dish is quick to make and can easily be served for brunch or lunch. The addition of cheese and fresh herbs makes it a flavorful option for any Easter gathering.

Ingredients:

• 3 medium Yukon gold potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender.
3. Add the diced onion to the skillet and cook for 3 minutes until softened.
4. Add the chopped spinach and cook for another 2 minutes until wilted.
5. In a bowl, whisk together the eggs, oregano, salt, and pepper.
6. Pour the egg mixture over the cooked potatoes and spinach, ensuring the eggs cover the vegetables evenly. Sprinkle the mozzarella and Parmesan cheese over the top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
8. Slice and serve warm.

This spinach and potato frittata is a light yet satisfying brunch dish that balances the flavors of tender potatoes, fresh spinach, and melty cheese. It’s a wonderful way to incorporate veggies into your brunch spread while still delivering a rich and hearty meal. This dish is perfect for feeding a crowd or for a lighter alternative to heavier casseroles and bakes.

Note: More recipes are coming soon!