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.