Scalloped and potatoes au gratin are made with thinly-sliced potatoes, a rich base, and crispy top. Here are restaurants that ...

Inspired by a potato gratin served at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy and gets its flavor from reduced chicken stock, thyme, and rosemary.

There are, however, dishes that everyone prays will make an appearance. One of them is au gratin potatoes. Who doesn't love that cheesy, creamy, starchy casserole, loaded with cream, salt, and butter?

Truck convoy for wishes: See my photo gallery from this weekend's 2024 Truck Convoy for Wishes, which paraded around Adams ...

I like to make potato gratin in a deep gratin dish so the potato becomes soft and creamy. Also there is less likelihood of the liquid boiling over the sides of the dish. Just for insurance though ...

At his Treme restaurant Fritai, chef Charly Pierre draws a thread of unity through Creole flavor from his roots in Haiti to ...

Creating a classic Italian dish, Phil Vickery is in the kitchen with a simple but delicious tagliolini au gratin.

We're already fans of her crispy Parmesan-crusted potatoes and now we've got our eye on her sheet pan potato au gratin. View the original article to see embedded media. In her video, Modic swaps ...

The Ravenous Pig. Bring the meal home for mom with this Michelin-recommended restaurant’s take-home Mother’s Day dinner that ...

Depending on the size, a gratin should take about 40-50 minutes to heat from frozen in a moderate oven.

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 ...