Hey there! So, I have to tell you about this Dolly Parton Five Layer Dinner that I absolutely adore. It’s one of those dishes that’s not just food—it’s a memory on a plate. My mom made it every Sunday, and the smell of it cooking always takes me right back to those lazy weekends. Plus, it’s a great excuse to quote my favorite Dolly songs while cooking—multitasking at its finest!
Why You’ll Love This
I make this when I’m craving something hearty and homey. My family goes crazy for it because it’s like having a warm hug in dinner form (and who doesn’t love a good hug?). I remember the first time I made it, I managed to drop a whole layer on the floor—yup, classic me—but hey, practice makes perfect, right?
Ingredients List
- 1 lb ground beef (or turkey if you’re feeling adventurous)
- 4 medium potatoes, thinly sliced (I sometimes use sweet potatoes for a twist)
- 2 onions, sliced (red or yellow, whatever you have)
- 1 can tomatoes (Grandma swore by Brand X, but honestly, anyone will do)
- 1 cup grated cheddar cheese (sharp is the way to go, but mild works too)
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (or about 180°C if you’re on the other side of the pond).
- Brown the ground beef in a pan over medium heat. This is where I usually sneak a taste—just to make sure it’s seasoned right. Actually, add a pinch of salt now if you like.
- Layer the ingredients in a baking dish: start with half of the potatoes, then half of the onions, followed by the beef, tomatoes, and finally, the cheese. Repeat the layers (yup, five in total!).
- Cover with foil and bake for about an hour. Don’t worry if it looks a bit weird at this stage—it always does!
- Remove the foil and let it bake for another 15 minutes to get that lovely cheese topping all bubbly and golden.
Notes
I learned the hard way that slicing the potatoes too thick makes them take forever to cook. So stick to thin slices—trust me on this. And if the dish looks a bit dry, pour a little water or stock between the layers.
Variations
Once, I tried adding some bell peppers, and it was a hit! But that time I swapped beef for tofu, not so much. Experiment with the cheese too; mozzarella adds a lovely gooeyness.
Equipment
If you don’t have a baking dish, a deep skillet or a trusty cast iron pan works just as well—just don’t forget to transfer it to the oven!
Storage Information
This dish keeps well in the fridge for a couple of days… though honestly, in my house, it never lasts more than a day before it’s all gone!
Serving Suggestions
I like to serve this with a side of crusty bread to mop up the sauce, and maybe a simple green salad to balance the richness. But that’s just me.
Pro Tips
Once, I tried rushing the layering step and regretted it because the slices didn’t cook evenly. Take your time, it’s worth it.
FAQ
Can I make this vegetarian? Sure, swapping the beef for lentils or a meatless crumble works well—you might just need to up the seasoning.
Do I need to pre-cook the potatoes? Nope! Just slice them thin, and they’ll cook perfectly in the oven (as long as you don’t rush it).
Is it freezer-friendly? It is! Just let it cool completely before freezing. Thaw in the fridge overnight and reheat in the oven.