Dolly Parton is a country music legend who has been acting, producing, and performing for decades.
Multiple cooking blogs have shared what’s rumored to be Dolly Parton’s five-layer dinner casserole recipe.
I tried the recipe (with a few improvisations and substitutes) and it turned out to be quite delicious and something I’d definitely make again.
Dolly Parton is a legend. The country songstress, actress, and record producer has been churning out hits for six decades and she has officially cemented her place in music history. Recently, her iconic discography was featured in the movie, “Dumplin'” — a Netflix original set to the backdrop of Parton’s songs. She even produced six new songs for the soundtrack.
But that’s not where her talent ends. Parton may also have some serious culinary skills. A variety of cooking blogs like Chin Deep and bFeedme have shared what’s reportedly Dolly Parton’s recipe for a five-layer dinner casserole. We might not know for sure if Parton’s ever made this dish, but following Chin Deep’s version of the recipe, I tried making the dish myself to find out if the queen of country may also be the queen of cooking.
Here’s how my five-layer casserole turned out.
Preparation is key for this dish.
Since this dish consists of multiple layers, I peeled and sliced all my veggies prior to doing anything else. The recipe called for sprinkling a bit of salt onto each layer, but to get maximum flavor the potato slices can also be soaked in some salted water while you prepare the rest of the ingredients.
Seasoning the meat is also a game-changer.
I am a huge fan of marinating and pre-seasoning meats. Just like with the potatoes, I chose to add the suggested salt and pepper to the ground beef in addition to some diced up onion and peppers I took from the slices needed for the dish. I even threw in a dash of mixed herbs for good measure.
I added crushed tomatoes to the meat.
When I read the cooking process for this dish it immediately reminded me of scalloped potatoes, minus the creamy sauce and cheese. This dish had no liquid component for binding but there was the option to use tomato slices or a can of crushed tomatoes. I decided to use both and adding the crushed tomatoes to the meat to created a sauce-like consistency.
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Source:: Business Insider