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 ...

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 ...

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 ...

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 ...

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.