Creamy inside, crisp on top—this potatoes au gratin recipe checks every box. With layers of soft potatoes and a velvety cheese sauce, it’s a warm, crowd-pleasing classic. Serve it with anything, or ...

Though they all agreed that the gratin served was horrible, predictably, they differed on how it should have been done. De Pomiane’s version is a model of simplicity. Slice 1 1/2 pounds of ...

1/4 cup heavy cream or half-and-half. 3 garlic cloves, minced. 2 teaspoons chopped fresh thyme and/or rosemary leaves. 1/4 teaspoon ground nutmeg. Kosher salt ...

Father Joseph Tedesco of Mepkin Abbey is practiced at producing simple cuisine, but this dish is appropriate for a special occasion, especially one scheduled for a cold, wintry night. “You ...

Preheat oven to 400°F with rack in lower third position. Line a rimmed baking sheet with parchment paper. Place potatoes and 2 tablespoons of the salt in a large saucepan; add water to cover by 1 ...

3. Place flour in a small saucepan. Gradually whisk in cream, and cook over medium-low heat, stirring constantly until mixture is smooth and hot, about 3 minutes.

SAN ANTONIO — Instructions: Heat oven to 425 degrees. Lightly grease shallow 13-by-9-inch glass or ceramic baking dish. In 4-quart saucepan, combine cream, salt and ground red pepper; heat to ...

Add the strained milk mixture, and the Gruyere cheese and stir until the cheese is melted. In a 12-inch oval baking dish or an 8-inch square. Rub the bottom of the dish with additional butter.

Roast, tossing halfway through, until potatoes are golden brown and tender, 25–30 minutes. Pierce with a paring knife, or eat one wedge, to make sure they’re ready. Step 2 ...