It blends beautifully with any sauce you prepare it with. This wonderful cauliflower au gratin holds three of my favorite ...

A hearty gratin that's a real winter wamer. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Put the potatoes into a large saucepan, cover with water.

Potatoes au gratin is the classic side dish you can't go wrong with. From boiled vegetables to roasted meats, this creamy, ...

Cut the gratin into squares and remove the squares from the casserole with a metal spatula. Serve immediately. Recipe from Maine Classics by Mark Gaier and Clark Frasier/Running Press, 2011.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Heat olive oil in a sauté pan over medium heat. Add onions and sweat until translucent, 5-8 minutes. Stir in garlic and cook ...

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned ...

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...

About Vegetable Au Gratin Recipe: A versatile, french dish that is great as a side dish for a main course and works equally well as a healthy brunch option or a simple lunch and dinner as well. A ...

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Heat oven to 190°C and lightly butter a gratin dish. Put a layer of potatoes in the dish and sprinkle on some cheese and pieces of butter. Continue until all the potato is used. Heat oven to 190 ...

For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken the sauce. Adding bacon makes this a great main meal – serve ...