Drain any water from the potatoes, and spread them out in a gratin dish to cool.

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

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

Rub a large gratin dish with the garlic and butter the bottom.

Place the fruit mixture in a 6-cup gratin dish or large pie plate.

Use remaining butter to grease a 9-inch gratin dish about 2 inches deep.

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

Spoon into 8 to 12 small souffl/ or gratin dishes.

Peel the banana and slice it into a 10-inch gratin dish.

Cover the bottom of an oval gratin dish with the shallots.