Casseroles & Gratins

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian C...

Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. ...

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna cassero...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...

In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a ...

“Beans are incredibly easy to scale up: Cooking enough beans for 20 people is not really any harder than cooking them...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.Slideshow: Great One-Dish Meals

In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, ...

The savory flavor here comes from truffled pecorino, but you can substitute truffled butter for the regular butter in...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

"This butter bean gratin is based on an amazing flageolet bean gratin that one of my mentors, Frank Stitt, makes....

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and alwa...

Guests at Château de Campuget adore this casserole (known as a tian in France) of vegetables layered in a cerami...