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Casseroles

  • Recipe

    Hasselback Russet Potato Gratin

    You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…

  • Pommes Anna
    Recipe

    Pommes Anna with Brown Butter and Crispy Sage

    Bring this lovely dish whole to the table, and cut into wedges after it has cooled slightly.

  • Squash, Leek, and Spinach Gratin
    Recipe

    Summer Squash, Leek, Spinach & Parmesan Gratin

    Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…

  • Recipe

    Rainbow Chard Parmesan Crisp

    Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.

  • creamed spring onions and potatoes
    Recipe

    Creamed Potatoes and Spring Onions

    For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added…

  • Recipe

    Shepherd’s Pot Pie

    In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened…

  • Recipe

    White Bean Chili Cornbread Pie

    This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.

  • Recipe

    Potato Gratin

    While potato gratin might seem like a fussy dish, this recipe makes it totally simple. First of all, the food processor does the hard work of shredding the cheese and…

  • Recipe

    Butternut Squash and Swiss Chard Lasagne

    Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

  • Recipe

    Heirloom Bean Potato Cassoulet

    With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.