The Hairy Bikers' courgette gratin is a light and fresh alternative to a potato-based dish. As courgette season runs from ...

Use a slotted spoon to scoop half the zucchini into the prepared baking dish, leaving behind any liquid. Pat into an even ...

Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower. Cauliflower gratin is nothing new (nearly everyone in the UK knows ...

Cheesy Root Vegetable Gratin. Ingredients: 2 long sweet potatoes, peeled 4 large parsnips, ends trimmed and peeled 5 medium beets, peeled 2 1⁄2 cups heavy cream (whole milk or half and half is ...

What other vegetables can I use in a gratin?Cauliflower, broccoli, carrots, zucchini, or parsnips all work well. Just make sure to slice or chop them finely so they cook through evenly.

Sprinkle the remaining Gruyere and the hazelnuts on top of the squash, and bake the gratin at 400°F until the cheese is melted and golden brown, 20 to 25 minutes. Serve hot or warm.

3.To assemble: Layer half of zucchini and the squash into the prepared dish. Sprinkle half of the thyme and ½ cup cheese over. Repeat layering with zucchini, squash, thyme and ½ cup cheese.

For this time of year when our minds are racing ahead to holiday menus, a vegetable gratin is something to keep in mind. For one thing, a gratin can usually be prepared at an earlier time, then ...

Serves 4 to 6 (easily doubled). Note: Use any mix of root vegetables you like and have available, but make sure they are sliced super thin. You can make this in advance and bake it right up to the ...

Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead. Plus, the ...

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Cooking lesson: A gratin is a dish that is topped with breadcrumbs (or cheese, or both) mixed with bits of butter, then baked until brown, bubbling and crisp. If it sounds like a fancy, French way ...