I originally found Ina Garten's recipe for potato-fennel gratin on the Barefoot Contessa website, but it also appears in her first cookbook, "The Barefoot Contessa Cookbook." "I love to make ...

The ingredient list is short, the process is easy and this casserole brings ... But, what's the difference between scalloped potatoes and potatoes au gratin? For those culinary sticklers out ...

One of the most delicious uses is potatoes au gratin, a creamy-cheesy layered side ... after all—follow Flay’s No. 1 tip for easy mandoline slicing: use a towel. When gliding the potato ...

Wash and peel the potatoes and cut into thin slices. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.

For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken the sauce. Adding bacon makes this a great main meal – serve ...

This 10-minutes-to-table brunch gives leftover potato gratin a tasty new lease of life. Use any type of gratin you have in the fridge. Season the flour with salt and pepper. Lightly dust the ...

I first discovered just how good potato gratin can be when I was working in Paris. It was cold and snowing and one of my jobs at the time was to make individual gratins in small cast iron Le ...

I make Ina Garten's potato-fennel gratin every Christmas. I first made it when I barely knew how to cook, and the easy recipe was 100% foolproof. The dish is cheesy and comforting and pairs perfectly ...