3/4 cup: 294 calories, 18g fat (11g saturated fat), 55mg cholesterol, 266mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 9g protein. Potatoes au gratin Gruyere is a delicious and flavorful side ...

until the top is golden and the potatoes are tender. You can assemble the gratin a day ahead (up to the end of step 4) and chill overnight. If you want to serve this with a roast and you need to ...

One of the most delicious uses is potatoes au gratin, a creamy-cheesy layered side ... Us Her Favorite Holiday Side Dish, and It's Only 4 Ingredients Flay begins the recipe with peeling and ...

Potatoes au gratin and scalloped potatoes look so much alike that most people don't know the difference between the two and ...

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 ...

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 ...

An average of 4 ... potato, spreading more of the olive paste between each layer and finishing with a layer of chard. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin.

In a 12-inch nonstick pan, lightly brown 4 tablespoons of butter ... or until the potatoes are cooked. Heat the broiler. Sprinkle panko over the gratin, dot with 1⁄2-inch cubes of the remaining ...

Place the potatoes in a large saucepan ... Cut the gnocchi logs into pieces about 3/4-inch long, and slide them onto a tray dusted lightly with flour. Repeat with the remaining dough.