Casseroles & Gratins

Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. ...

Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserol...

Maria Helm Sinskey, culinary director of Robert Sinskey Vineyards in Napa Valley and author of the phenomenal cookboo...

Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, a...

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ...

Cornmeal biscuits make a delicious crust for these smoky, spicy collard greens. Plus: Ultimate Thanksgiving Guide

Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the ja...

Amy Tornquist's grandmother used to prepare a version of this dish for Sunday lunch with baby cabbages and freshly du...

Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese...

Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: Some ...

This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping ...

It's hard to go wrong with a recipe that features oozing soft-poached eggs, warm polenta and gooey, salty cheese. Mor...

This potless potpie with a Spanish accent (from the Pimentón pepper) doesn't rely on the usual deep dish for ser...

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont c...