As the saying goes, if it’s not broken, don’t fix it. I agree with this philosophy, but with one caveat: You can always add more cheese—especially when making a potato gratin. Potato gratin is a cheese lover’s gift, with ultrathin layers of sliced potatoes blanketed in oozing cheese, cream, and, yes, more cheese. It’s a…
For This Ultimate Potato Gratin, Bland, Rubbery Cheese Need Not Apply
This Satisfying Winter Gratin Needs to Be on Your Dinner Table
You’ll love the flavors in this satisfying side dish. The onion adds to the slight sweetness of the celery root, while the Gruyere adds to its nuttiness. This is a decadent dish that smells delicious and comforting as it bakes. Just be sure to let it rest after it comes out of the oven. Cooling…
A Beet Stunner That Will Win Over the Haters
Beets: People either love them or hate them, and this can create a divide at the dinner table. Now, I can’t promise that any of your beet-averse family members or friends will do a complete 180-degree turn on their opinion when it comes to these earthy roots. I can suggest, however, that this gratin might…
Eggplant and Tomato Gratin
Home cooking at its best, this delicious gratin is perfect for a mid-week supper, as it can be assembled ahead of time and then finished when needed. Don’t be intimidated by the separate steps of frying the eggplant rounds and making the béchamel; it all comes together quickly. To make it easier and save time…
This Cheesy Ranch Potato Gratin Is a Fresh Twist on the Classic Casserole
Choosing the greatest potato dish of all time is an impossible task. Frankly, there are far too many options and they’re all irresistible. But choosing my favorite potato dish to make? That’s an entirely different story, and the answer comes easily: a cheesy potato gratin. Potato gratins are quick to prepare and always crowd-pleasers. But…
Artichoke Heart Gratin
This gratin is an elegant first course that can be made in individual dishes or baked in a single large tray. Use either frozen or unflavored canned artichokes hearts to make this dish—a way to quickly get to the heart. The artichoke hearts are first lightly sautéed in olive oil and butter, to bring out…
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