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Casseroles & Gratins

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 Tips from the F&W Test Kitchen

The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vege...

Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant G...

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slo...

Chef Naomi Pomeroy of Beast in Portland, Oregon, makes this casserole with chanterelle mushrooms and homemade bread c...

At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individ...

"I have a hard time getting excited by beef," Kristin Kimball confesses. "Steak bores me, and roasts can come out dr...

Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend—b...

This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles's mother l...

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

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

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

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

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

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

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