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This luxurious and comforting dish features layers of thinly sliced potatoes baked to perfection with a rich blend of cream, garlic, and cheese, all harmonized with fresh thyme. It’s the perfect side dish for any gathering or family dinner.

Ingredients:

  • Potatoes: 2 pounds, thinly sliced (Yukon Gold or Russet work well)
  • Heavy Cream: 2 cups
  • Fresh Thyme: 1 tablespoon, chopped
  • Butter: 3 tablespoons, melted (plus extra for greasing)
  • Salt & Pepper: to taste
  • Garlic: 2-3 cloves, minced
  • Cheese: 2 cups (a mix of Gruyère and sharp cheddar recommended), grated

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
  2. Prepare the Cream Mixture: In a bowl, combine the heavy cream, minced garlic, chopped thyme, salt, and pepper. Mix well.
  3. Layer the Potatoes: Arrange a layer of sliced potatoes at the bottom of the greased baking dish. Pour a portion of the cream mixture over the potatoes, followed by a sprinkle of cheese.
  4. Repeat Layers: Continue layering the potatoes, cream, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
  5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and bubbly.
  6. Cool and Serve: Allow to cool for a few minutes before serving. Garnish with additional fresh thyme if desired.

Enjoy your creamy, cheesy Potatoes au Gratin—an unforgettable side that adds comfort and flavor to any meal! Feel free to adjust the recipe to fit your brand’s unique style and flavor profile!

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Heaven on Earth Cake is a delightful, indulgent dessert that combines layers of moist cake, creamy textures, and fresh flavors to create a heavenly experience.

For the ingrédients:


  • 1 (14 ounce) purchased angel food cake    , cut into 1-inch pieces
  • 1 (21 ounce) can cherry pie filling, divided
  • 1 (3.4 ounce) package vanilla instant pudding mix and pie filling (such as Jell-O®)
  • 1 1/2 cups whole milk or half-and-half
  • 1 cup sour cream
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions:

Prepare the Angel Food Cake

  • Cut the Cake: Using a serrated knife, cut the bought angel food cake into 1-inch pieces and set aside.

Make the Pudding Mixture

  • Combine Ingredients: In a large mixing bowl, whisk together the instant vanilla pudding mix and milk (or half-and-half) until smooth and thickened, about 2 minutes.
  • Add Sour Cream: Gently fold in the sour cream until well combined, ensuring the mixture is creamy and smooth.

Create the Layers

  • Layer the Cake Pieces: In a trifle dish or a 9×13 inch pan, layer half of the angel food cake pieces at the bottom.
  • Add Cherry Filling: Spoon half of the cherry pie filling over the cake layer, spreading it evenly.
  • Spread Pudding Mixture: Pour half of the pudding mixture over the cherry filling, smoothing it out gently.

Repeat the Layers

  • Second Layer: Repeat the layering process by adding the remaining angel food cake pieces, the rest of the cherry pie filling, and then the remaining pudding mixture. Smooth it out evenly.

Add Whipped Topping

  • Top with Whipped Cream: Spread the thawed whipped topping over the top layer of the pudding mixture, smoothing it out with a spatula.
    • Chill and Serve
  • Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
  • Serve: Before serving, you can garnish with extra cherry pie filling or fresh fruit if desired. Slice and enjoy this refreshing no-bake dessert!

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