Gratins, the prototype for American scalloped potatoes, can be almost obscenely rich and hearty. While Gruyere is the quintessential gratin cheese, my excessive side likes a gratin modeled on pasta ...

For all those potato-lovers out there, introducing Crusty Potato Gratin! This delicious side dish is crafted with creamy ...

The author of the Live Life Deliciously cookbook serves up a side dish that takes center stage. "Simply turning the potatoes on their side creates a whole new look!" The author of the Live Life ...

When it comes to Easter side dishes, I firmly believe you can never have too many potatoes on the table. And this cheesy two-potato gratin is one of those dishes that manages to feel both cozy and ...

From Potatopia founder Allen Dikker: Blue cheese holds a special place in my heart for its unique and robust flavor. But I know not everyone loves the pungent delicacy as much as I do. For those of ...

As the saying goes, if it’s not broken, don’t fix it. I agree with this philosophy, but with one caveat: You can always add more cheese — especially when making a potato gratin. A potato gratin is a ...

Classic dish defined: Potatoes au gratin feature cheese for a crispy crust, while gratin dauphinois traditionally skips it for a creamier finish. Technique matters: Uniform slicing, pre-cooking in ...

Pimento cheese, sometimes called the South’s “house pâté,” is a simple cheese spread made with extra-sharp cheddar, mayonnaise, and diced roasted red peppers. It’s a very mildly peppery blend straight ...

Preheat oven to 350 degrees. Butter a 13-by-9-inch glass baking dish. In a medium bowl, whisk cream, shallots, rosemary, salt and pepper. Place half the potatoes in prepared baking dish, overlapping ...

Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield’s restaurant (he’s the chef, she’s the pastry chef) and the recently opened ...