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Casseroles & Gratins

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By using sweet potatoes instead of white ones, Scott Howell puts a Southern spin on this French-inspired gratin. Plus...

Bake the greens in individual dishes for a more sophisticated presentation. Plus: More Vegetable Recipes and Tips

At her restaurant, Christina's, Christina Reid-Orchid celebrates spring with these potpies topped with flaky puff pas...

A regular menu item at Hacienda Zuleta, the recipe for this comforting casserole has been in the owner's family for t...

This recipe is served family style in one large gratin dish. For a more elegant look, assemble the gratin in individu...

Plus: More Vegetable Recipes and Tips

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

Although Jeremiah Tower originally developed this gratin to complement the roast—the real star of the menu—...

Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and h...

Robert McGrath, the chef and owner of Roaring Fork in Scottsdale, Arizona, often pairs this regional twist on Boston ...

This sformato—an irresistible mashed-potato gratin—isn't on the menu at Anacleto and Tina Bleve's Bottega del Vino is...

A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spina...

Look for small, young, tender organic fennel bulbs.

This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dish...

New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including l...

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