Brussels sprouts have long been the misunderstood underdog of the vegetable world, often relegated to the side dish category ...

Layered with Gruyère and Parmesan, a bubbling dish of this rich and creamy potatoes au gratin will truly stop the show.

Potatoes au gratin sounds fancy and looks impressive, but it’s actually very simple to make. It takes little time, but most ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

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 ...

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 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 ...

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

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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 ...