Casseroles & Gratins

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked ...

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Salsify is a root vegetable that's shaped like a skinny parsnip and has blackish skin with white flesh. It tastes a l...

Classically trained chef Bob Waggoner is known for his haute update of low-country cuisine at Charleston Grill in Cha...

When all his Thanksgiving guests have gone home, Lee Hefter packs up the leftover vegetables and gravy and cuts the t...

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There's no custard in this bread pudding, so it's more like a hot, tangy bread salad—a super accompanime...

Star Ingredient: Quercus Umbriae Giudia Artichokes If cooks were asked to name the vegetables they find most intimid...

The cherry tomatoes in Jacques Pépin's simple gratin add color to a winter menu and hold their shape well du...

What's unusual about this terrific gratin is that the squash is cooked and mashed before it's baked with crea...

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Slideshows: More Casserole Recipes

To save time and effort, use a mandoline or food processor to slice the potatoes.

Ella and Lexi Sinskey especially like this simple, homey noodle dish the next day.

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