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.

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 ...

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

If you’re looking for a way to help your family eat more broccoli, this broccoli au gratin recipe is here to save the day! This recipe is like the green vegetable cousin to cheesy scalloped ...

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 ...

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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 ...

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 ...

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 ...