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Casseroles & Gratins

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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...

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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