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 ...

Summer brings an abundance of fresh, vibrant produce, and for me, zucchini and yellow squash are always at the top of the list. While they’re fantastic grilled or sautéed, sometimes you want to ...

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 ...

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 ...

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 ...

We did this." Two restaurants—Restaurant Eloise, in Sonoma County, Calif., and Calliope, in New York City—and two daughters later, this simple gratin remains a fixture in their repertoire.

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 ...

French scientist L.C. Maillard was the first to describe the browning phenomena in 1912, hence the term, "Maillard browning." Vegetable gratins can be prepared with raw or partially cooked vegetables.

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.

Drizzle a little of the cream between each layer, making sure to reserve at least 1/2 cup for covering the top of the gratin evenly; also, season lightly with salt, pepper and some of the thyme ...

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