Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
An easy and elegant way to coax tough spears of asparagus to goodness (andby that we mean concealing any out-of-season sins with cheese and bread crumbs).
Ooooh baby, broccoli blanketed with a rich sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
What's not to love about Brussels sprouts--yes, Brussels sprouts--when they're buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
This gratin is a great way to hide your veggies. Even from the kids. The hero? Cheese, natch. It'll have your whole family chowing down.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.