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Leite's Culinaria

Give Me a Casserole & a Good Gravy

Published 6 days ago • 2 min read

Hi Reader,

By the end of October, I’ve surrendered.
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The sweaters are out. The heat is on. There are more blankets on the bed than anyone would call reasonable. (I would.) And after weeks of admiring autumn’s changing leaves and waxing poetic about crisp air, I’m ready for the real reason I tolerate cold weather:
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Gravy.
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Give me chicken pot pie with its crust cracking beneath a spoon. Meatloaf in a bacon overcoat. Shepherd’s pie is buried under a thick drift of Cheddar potatoes. Chicken and dumplings. Pot roast. Anything that arrives in a casserole dish and requires a large serving spoon is welcome at my table.
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None of this food is coy. It doesn’t arrive with microgreens or require an explanation from the chef. It shows up hot, in quantity, and you serve it with a big spoon.
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I have stopped thinking of comfort food as the food I ate as a kid. It’s the food I don’t have to make any decisions about.
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Except, perhaps, whether we’d like seconds.
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We would.

What I Want by Now

  • Get the color on first. Meatloaf, pot roast, meatballs: deep browning means deep flavor. Comforting doesn’t have to mean beige.
  • Respect the gravy. Scrape the pan, season carefully, and give sauces enough time to thicken and concentrate. If there are mashed potatoes anywhere nearby, make more gravy than seems reasonable.
  • Casseroles need contrast. Creamy fillings need crisp crusts, browned cheese, buttery crumbs, or golden potatoes on top. Soft-on-soft-on-soft is less comfort food and more cafeteria trauma.
  • Let slow food be slow. Pot roast and other braises become tender on their timetable. Raising the heat won’t hurry them; it will just make the meat tough.
  • And cook enough for tomorrow too. A slice of meatloaf, leftover shepherd’s pie, or reheated chicken and dumplings can make the next evening considerably kinder. Comfort food should comfort you twice.

WHAT'S INSIDE...

​Homemade Chicken Pot Pie​

This homemade chicken pot pie features tender rosemary baked chicken, onions, peas, and carrots, cooked in cream sauce and encapsulated in buttery pie crust. And since they're made individually, you don't have to share. With anyone.
​☞ ​Try this recipe​

​Bacon-Wrapped Meatloaf​

This bacon-wrapped meatloaf, made with ground beef and pork, has all the rustic comfort food qualities that we're craving. And it comes together easily enough to make whenever said craving arises.
​☞ ​Try this recipe​

​Ham, Cheese, & Potato Casserole​

⭐⭐⭐⭐⭐ 4.8 from 10 votes

This ham, cheese, and potato casserole is our new definition of decadent comfort food. Layers of cooked ham, thinly sliced potatoes, shallots, and gooey cheese are baked in a rich cream sauce until crispy and golden.
​☞ ​Try this recipe​

​Shepherd’s Pie With Onions & Cheddar​

⭐⭐⭐⭐⭐ 4.82 from 11 votes

This shepherd's pie is made with ground lamb, caramelized onions, mashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, simply call it cottage pie.
​☞ ​Try this recipe​

​Homemade IKEA Swedish Meatballs​

These IKEA Swedish meatballs, made with ground beef and pork, and served in a Dijon cream sauce, are the real deal, except you don't have to leave the house or walk through the store to enjoy them. Here's how to cook them.
​☞ ​Try this recipe​

​Classic Chicken & Dumplings​

Chicken and dumplings. A southern classic homemade with bone-in chicken braised in a creamy gravy, and tender drop dumplings, is comfort food defined.
​☞ ​Try this recipe​

​Easy Pot Roast, Potatoes, & Vegetables​

This easy pot roast with potatoes and vegetables is quick to assemble and then made in the slow cooker or crock pot or simply slid into the oven. A simple classic with beef, carrots, potatoes, and red wine. Perhaps our best—and most comforting—Sunday supper.
​☞ ​Try this recipe​

​Slow Cooker French Dip​

These tender slow cooker French dips are so simple to make that you'll be having them every week. Flank steak is so underrated but this recipe will show you just how incredible it is. And don't forget the pickled onions!
​☞ ​Try this recipe​

Leite's Culinaria

David Leite

Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.

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