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As it turns out, we both grew up with dads who loved making this simple dish.

Key Points

• Dolly Parton died this week at age 80.
• The singer’s Milk Gravy recipe brings back nostalgic memories of childhood breakfasts.
• Parton, like the writer, learned this recipe from her father.

If you’ve spent any time on social media since learning of Dolly Parton’s death, there’s a good chance you’ve watched tribute after tribute to the music icon and philanthropist pour in. It seems Parton, who died this week at age 80, affected almost everyone in some way, from pop star Sabrina Carpenter to the more than 3 million kids who are registered to receive free books from Parton’s Imagination Library.

As a journalist who writes about food, Parton has affected me in more ways than one. I’ve cooked from her cookbooks, eaten at the Dolly Parton’s Stampede dinner show, and, as a career high, had the opportunity to interview her in 2023, when she was promoting her line of Duncan Hines baking products.

When we spoke, I couldn’t wait to tell Parton that one of her recipes had helped me reconnect with my dad, who died in 2008. Like Parton, my dad learned he had cancer and died shortly after, leaving all of the recipes he loved making for my family completely lost, since none were ever written down.

For a writing assignment back in 2021, I tried the Milk Gravy recipe Parton used to make for her husband, Carl Dean. When the recipe, made with milk, cream, flour and a few spices, came together, I realized it was the gravy recipe my dad made all throughout my life—a breakfast gravy made to pour over buttermilk biscuits and enjoy.

My dad, like Parton, grew up in the Appalachian region of the U.S., where his family ate simply and made do with little. The food my grandmother and father cooked was simple, Southern and really good. And, just like my dad learned his biscuits and gravy recipe from his mom, Parton told me in a 2023 interview that she learned the recipe from her dad. “When we were growing up,” she said, “sometimes when Momma was sick or having a baby, Daddy would help with the cooking.”

It was Parton’s dad who made the milk gravy. Because her dad was left-handed, she said, he called it “left-handed gravy.” Parton made the recipe for her late husband often, and told me while it may not be the healthiest breakfast, having foods that connect you to your family are “like medicine for your soul.” (And here at EatingWell, we believe all foods can fit into a healthy diet in moderation—especially if they bring you joy.)

“Just as a little personal note for you,” Parton told me in her sweet, Southern twang, “when you’re doing your daddy’s thing, you’re just eating my daddy’s left-handed gravy.”

The best thing about this simple recipe (other than sharing it with Parton) is that it’s easy to make. In a small bowl, combine ⅓ cup all-purpose flour and salt, thyme, and black pepper to taste. Whisk in 2 ½ cups whole milk and ½ cup heavy cream until the mixture is smooth, then pour the mixture into a skillet or saucepan. Bring the gravy to a boil over medium heat and cook, stirring for about two minutes until it’s thickened.

Serve the milk gravy with biscuits and whatever else you enjoy with breakfast. Parton and I prefer sausage, but proteins like scrambled eggs, ground turkey or country ham are delicious choices, too.

Looking for more recipes from Parton to make in the coming weeks? Try the country star’s walnut pie, scrambled eggs or even the mouth-watering cinnamon bread her theme park, Dollywood, is known for.

Just like Parton herself, her recipes are simple, good and make the world a better place just by being in it.

If you’d like to try this recipe but still want to scale down your saturated fat intake—heavy whipping cream and whole milk both contribute to the saturated fat in this recipe—consider opting for a smaller portion of gravy or using just whole milk for your gravy. Just remember you may need to cook the gravy longer (and potentially add some more flour) to get the thickness just right.