CATEGORY: Gratin
Goat Meatloaf with Shiitakes, Currants and Caramelized Onions; Root Vegetable Gratin

Goat Meatloaf with Shiitakes, Currants and Caramelized Onions; Root Vegetable Gratin

A complicated meatloaf and an uncomplicated gratin, both perfectly delicious.
Shrimp Burgers with Roasted Garlic-Orange Aioli; Zucchini Cauliflower Summer Gratin

Shrimp Burgers with Roasted Garlic-Orange Aioli; Zucchini Cauliflower Summer Gratin

Inelegance becomes an asset.
Paprika Panko Crusted Chicken Thighs and Zucchini Bake with Feta and Thyme

Paprika Panko Crusted Chicken Thighs and Zucchini Bake with Feta and Thyme

Chicken thighs, in my world, are guaranteed winners, from the start: moist and flavorful. And zucchini is out of control.
Mediterranean Braised Lamb and Couscous and Escarole Gratin

Mediterranean Braised Lamb and Couscous and Escarole Gratin

Gamey lamb smells like a barnyard as it cooks, but it was very popular at my table.
Classic Clams Casino, Fricassee of Chanterelles, and Zucchini and Spinach Gratin

Classic Clams Casino, Fricassee of Chanterelles, and Zucchini and Spinach Gratin

I've had a good record with clams -- I've made a wonderful chowder, fantastic steamed clams, and clam sauce. My family is crazy about clams, so it made sense for me to finally tackle the "Classic Clams Casino," from the October / November 2011 issue of Fine Cooking.
Southwestern Cream of Chicken Soup and Onion Panade

Southwestern Cream of Chicken Soup and Onion Panade

What does "cream of chicken" say to us? I wouldn't go near a "cream of" canned soup, but I could easily swoon over a creamy, comforting, flavorful, hearty bowl of homemade stuff.
Bay Scallop Gratin

Bay Scallop Gratin

This recipe called out to me with its inclusion of prosciutto and Pernod and white wine and scallops. It delivered an intensely rich, salty, and sharp gratin, best served over a bed of noodles, it turned out.
Artichoke and Sweet Potato Gratin and Pat's Baked Beans

Artichoke and Sweet Potato Gratin and Pat’s Baked Beans

It’s difficult for me to ignore the lovely sweet potatoes that I see at this time of year. Charmed also by the one-pot romance of a good gratin, I chose to prepare the “Artichoke and Sweet Potato Gratin,” from the March 2005 issue of Vegetarian Times. The recipe involves a bit of prep work and...