gratin

Bake about 45 minutes, until the gratin has become a golden brown on top.

Bake the gratin in the oven for about 40 minutes, until just set.

Allow the onion gratin to rest for about five minutes before serving.

Add the gratin mixture 20 minutes before end of cooking.

One does not need to see cheese melting off gratins.

Turn into a 3-quart gratin dish and cover with foil.

The gratin can be made a few hours ahead and reheated.

A potato gratin is even nicer, if you have the energy.

For the gratin, set the vegetables aside while you make the sauce.

The recipe also is a first step for my summer squash gratin, coming later this week.

To make the gratin, preheat the oven to 450 degrees.

As a side dish I recommend a gratin of summer vegetables.

People dismiss gratins as being old- fashioned, but that's exactly what I like about them.

Equipment and preparation: You will need a large gratin dish.

Set gratin dish over low flame and bring to a simmer.

On the side was one of those creamy potato gratins that make life worth living.

Bake until the gratin is crisp and golden on top, about one hour.

We finish it as a gratin, with some cheese on top."

The gratin should be cut into squares and served with the veal.

Sprinkle the thyme over the gratin and season with the black pepper.

Remove the gratins and place them, uncovered, in the refrigerator for at least 1 hour.

Bake until the gratin is hot and the crumbs are browned, about 30 minutes.

Place two pear halves in each of six individual gratin dishes.

In a gratin dish pour a little of your cream sauce.

Sprinkle the top of the gratin with the cheese.