Potatoes au gratin sounds fancy and looks impressive, but it’s actually very simple to make. It takes little time, but most ...

This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good ...

Heat oven to 190°C and lightly butter a gratin dish. Put a layer of potatoes in the dish and sprinkle on some cheese and pieces of butter. Continue until all the potato is used. Heat oven to 190 ...

Just as soon as the potatoes are cooked put a layer into four ovenproof gratin dishes, sprinkle each with some parsley and chives, add 30-45g smoked salmon cut into 5mm strips, cover with another ...

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 ...

Cover with aluminum foil, and bake for about 11⁄2 hours, or until the potatoes are cooked. Heat the broiler. Sprinkle panko over the gratin, dot with 1⁄2-inch cubes of the remaining butter ...

thyme. Bake potato gratin until golden brown on top and bubbling, 40 to 50 minutes. Top with reserved thyme.

Add the onions, and cook over medium heat until golden and caramelized. Slice the potatoes very thin on a mandolin, and place into a large mixing bowl. Combine the cream and maple syrup in a small ...