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

During my travels, I discovered a delicious Potato and green tomato gratin recipe that I have been eager to recreate ever since. Imagine tender potatoes layered with juicy green tomatoes infused ...

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 ...

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

This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good ...

Mashed potatoes are a staple at most homes. To make them extra creamy, prepare them with butter and milk or cream. Boil ...

Just as soon as the potatoes are cooked put a layer into four ovenproof gratin dishes, sprinkle each with some parsley and chives, add 30-45g smoked salmon cut into 5mm strips, cover with another ...

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 ...

thyme. Bake potato gratin until golden brown on top and bubbling, 40 to 50 minutes. Top with reserved thyme.

Cover with aluminum foil, and bake for about 11⁄2 hours, or until the potatoes are cooked. Heat the broiler. Sprinkle panko over the gratin, dot with 1⁄2-inch cubes of the remaining butter ...

Add the onions, and cook over medium heat until golden and caramelized. Slice the potatoes very thin on a mandolin, and place into a large mixing bowl. Combine the cream and maple syrup in a small ...