@gloriakebirungi:

Gloria Kebirungi

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Region: FR

Thursday 29 October 2026 09:45:53 GMT

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Comments

Kalanzi Spire :

Halima NGA temumuwa hug?

2026-10-29 11:13:06

45

kakatutu sk :

fake friends 😏😏

2026-10-29 10:47:28

188

Rahmatinteriors 2 :

you can make the unstoppable stoppable 😅😂

2026-10-29 10:53:58

107

Travis :

people can keep secrets Kati of all these people no one would update us

2026-10-29 12:34:24

5

Mummy.P :

Kati okuwunya obulunji okuli awo 🥰🥰🥰

2026-10-29 11:45:39

33

psalm 125😂 :

True inspiration that gal child can also make business wise. So galz dont give up, dont spread hate just believe in yourselves. 🥰

2026-10-29 10:23:48

21

Dr.shalifa mirembe beddings :

God protect my mirembe

2026-10-29 10:23:42

14

Thee.Linda.Aesthetic.xo :

Gloria is always looking beautiful 🥰

2026-10-29 13:04:14

0

eva :

maama angel oliwa

2026-10-29 12:01:38

0

shida shida :

see what they call class

2026-10-29 10:26:47

36

Asha Brown.... :

Gloria u're smart

2026-10-29 12:58:13

0

Cherie :

Omwana Bash atukula 🤭🩷

2026-10-29 11:29:36

11

no time :

Am nt seeing rama

2026-10-29 12:33:03

1

FIRST GIRL WA MUMMY :

Bambi you were smart🥰mwaaa

2026-10-29 10:28:33

6

Nalongo Mariam :

where is maama engel

2026-10-29 12:55:23

1

Babes😍 :

Bash so smart MashaAllah

2026-10-29 11:19:38

3

prossykasibante :

Glo nzijja🥰👏

2026-10-29 11:32:02

0

Lora ❤️🙏 :

So smart🥰

2026-10-29 12:09:03

0

@keshima.sunny.marion :

Gosping each other’s figures is a must 🤣🤣🤣🤣

2026-10-29 12:39:14

1

user7476849798615 :

ur dress is so beautiful

2026-10-29 11:15:12

1

Remys bridal,clothes&makeup :

Ma glow 🥰🥰 🥰

2026-10-29 11:17:03

1

Kiwala Hamidah ❣️ :

indeed time is telling 😂 congratulations to her

2026-10-29 11:06:47

1

amanda :

enjoy

2026-10-29 11:06:00

1

conquerer :

to hell wiz fake frds

2026-10-29 11:31:29

2

Peachy🌹 :

Halima is so smart

2026-10-29 11:36:10

1

To see more videos from user @gloriakebirungi, please go to the Tikwm homepage.

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👇 RECIPE BELOW 👇 ⏱ Prep Time: 25 minutes 🔥 Cook Time: 70–85 minutes 🍽 Servings: 8–10 INGREDIENTS Potatoes & Mushrooms • 3 lb Yukon Gold potatoes, peeled if desired • 12 oz mixed mushrooms (cremini, shiitake, or oyster), sliced • 3 medium shallots, thinly sliced • 3 tbsp unsalted butter, divided • 1 tbsp olive oil • 3 garlic cloves, minced • 1 tsp fresh thyme leaves • 1¼ tsp salt, divided Creamy Gruyère Sauce • 1½ cups heavy cream • 1 cup whole milk • 1½ cups freshly shredded Gruyère cheese, divided • ½ cup freshly grated Parmesan cheese • ¼ tsp ground nutmeg (optional) DIRECTIONS 1. Preheat oven to 375°F. Lightly grease a 9-by-13-inch baking dish with 1 tablespoon butter. 2. Slice the potatoes into thin, even ⅛-inch rounds using a mandoline or sharp knife. Set aside. Do not rinse; the natural starch helps thicken the sauce. 3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes until their moisture evaporates and they turn beautifully golden. Transfer to a plate. 4. Reduce heat to medium-low. Add the remaining tablespoon butter and sliced shallots. Cook for 10–12 minutes, stirring occasionally, until soft, sweet, and lightly caramelized. 5. Stir in minced garlic and thyme. Cook for 1 minute, then return the mushrooms to the skillet. Season with ¼ teaspoon salt and remove from heat. 6. In a saucepan over medium-low heat, warm heavy cream, milk, the remaining 1 teaspoon salt, and optional nutmeg until steaming but not boiling. Remove from heat and stir in Parmesan and ½ cup Gruyère until mostly melted. 7. Arrange one-third of the sliced potatoes in overlapping layers in the prepared baking dish. Scatter half the mushroom-shallot mixture over the potatoes. 8. Repeat with another third of the potatoes and the remaining mushrooms. Finish with the final layer of potatoes. 9. Slowly pour the warm cream mixture evenly over the layers. Gently press down with a spatula so the potatoes are coated. Cover tightly with foil. 10. Bake for 45–55 minutes, until the potatoes are nearly fork-tender. 11. Remove foil and sprinkle the remaining 1 cup Gruyère evenly over the top. Bake uncovered for another 20–30 minutes, until golden, bubbling, and completely tender when pierced in the center. 12. Rest for 15 minutes before serving so the creamy layers settle. Garnish lightly with a few fresh thyme leaves. ✨ HOLIDAY MAKE-AHEAD TIP: Bake the casserole completely up to 1 day ahead. Cool, refrigerate promptly, then reheat covered at 350°F until hot throughout. Uncover briefly at the end to refresh the golden top. #MushroomLoreAndMore #ScallopedPotatoes #HolidaySideDishes #MushroomRecipes

👇 RECIPE BELOW 👇 ⏱ Prep Time: 25 minutes 🔥 Cook Time: 70–85 minutes 🍽 Servings: 8–10 INGREDIENTS Potatoes & Mushrooms • 3 lb Yukon Gold potatoes, peeled if desired • 12 oz mixed mushrooms (cremini, shiitake, or oyster), sliced • 3 medium shallots, thinly sliced • 3 tbsp unsalted butter, divided • 1 tbsp olive oil • 3 garlic cloves, minced • 1 tsp fresh thyme leaves • 1¼ tsp salt, divided Creamy Gruyère Sauce • 1½ cups heavy cream • 1 cup whole milk • 1½ cups freshly shredded Gruyère cheese, divided • ½ cup freshly grated Parmesan cheese • ¼ tsp ground nutmeg (optional) DIRECTIONS 1. Preheat oven to 375°F. Lightly grease a 9-by-13-inch baking dish with 1 tablespoon butter. 2. Slice the potatoes into thin, even ⅛-inch rounds using a mandoline or sharp knife. Set aside. Do not rinse; the natural starch helps thicken the sauce. 3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes until their moisture evaporates and they turn beautifully golden. Transfer to a plate. 4. Reduce heat to medium-low. Add the remaining tablespoon butter and sliced shallots. Cook for 10–12 minutes, stirring occasionally, until soft, sweet, and lightly caramelized. 5. Stir in minced garlic and thyme. Cook for 1 minute, then return the mushrooms to the skillet. Season with ¼ teaspoon salt and remove from heat. 6. In a saucepan over medium-low heat, warm heavy cream, milk, the remaining 1 teaspoon salt, and optional nutmeg until steaming but not boiling. Remove from heat and stir in Parmesan and ½ cup Gruyère until mostly melted. 7. Arrange one-third of the sliced potatoes in overlapping layers in the prepared baking dish. Scatter half the mushroom-shallot mixture over the potatoes. 8. Repeat with another third of the potatoes and the remaining mushrooms. Finish with the final layer of potatoes. 9. Slowly pour the warm cream mixture evenly over the layers. Gently press down with a spatula so the potatoes are coated. Cover tightly with foil. 10. Bake for 45–55 minutes, until the potatoes are nearly fork-tender. 11. Remove foil and sprinkle the remaining 1 cup Gruyère evenly over the top. Bake uncovered for another 20–30 minutes, until golden, bubbling, and completely tender when pierced in the center. 12. Rest for 15 minutes before serving so the creamy layers settle. Garnish lightly with a few fresh thyme leaves. ✨ HOLIDAY MAKE-AHEAD TIP: Bake the casserole completely up to 1 day ahead. Cool, refrigerate promptly, then reheat covered at 350°F until hot throughout. Uncover briefly at the end to refresh the golden top. #MushroomLoreAndMore #ScallopedPotatoes #HolidaySideDishes #MushroomRecipes

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