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 ...

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 ...

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.

Potatoes au Gratin (or Gratin Dauphinois) originated in France and has been around for centuries. It's simply layers of thinly sliced potatoes baked with cream and cheese. When I'm in the mood for ...

Root Vegetable and Potato Gratin. January 20, ... celeriac and butternut squash bring to this gratin. The starch in the potatoes melds with the cream to give a sense of cheesy goodness.

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 ...

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 ...

Then, stir in some Parmesan, pack the creamy leaves into a gratin dish, top with panko and slip the whole thing under the broiler. That really is all that's required. "Every cook wants to add half ...