Casseroles & Gratins

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 ...

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

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

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

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

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

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

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

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

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

 Tips from the F&W Test Kitchen

Marcia Kiesel’s earthy, meaty lasagna features two types of mushrooms, rich mushroom stock, truffled pecorino cheese ...

The judges applauded the rusticity of this gooey lasagna, packed with cheese and sausage. The style is called free-fo...