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Classic Rich and Silky Potato Gratin (Scalloped Potatoes)
After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor.
Hasselback potatoes
Regular roast spuds are fine. Hasselback potatoes are awesome! Slicing thinly is key, and use oval shaped potatoes.
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Grilled Hasselback Potatoes With Garlic and Parmesan
Is there something wrong with me? How hadn't I seen Hasselback potatoes before? Whatever reason these beautiful spuds took so long to come into my life, I quickly made up for lost time by taking them straight to the grill.
Gratin Dauphinois (French Scalloped Potatoes)
A simple yet decadent potato gratin dauphinois is a perfect comforting side dish for a French bistro inspired meal, featuring hearty ingredients baked until bubbly.
Potatoes au Gratin (Dauphinoise)
Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go wrong!
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
These Mini Potato Gratin Stacks are made in a muffin tin! Cheese, cream, garlic and potato = little individual portions of heaven.
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McDonald's Hash Brown Potato Gratin
This fast food take on Kenji's Hasselback potato gratin layers McDonald's hash browns in a rich, cheesy sauce—a combination of heavy cream with Gruyère and Parmesan, seasoned with garlic, thyme, and a hefty dose of black pepper. It's the perfect bath for the hash browns to soak in as their tops crisp up in the oven.
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Cheesy Onion, Bacon, and New Potato Gratin
An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.
Easy Creamy Cheesy Potato Bake
Tender pieces of potato bathed in a creamy, cheesy sauce. This is an easy potato bake that will steal the show at any meal that's super quick to prepare!
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Tartiflette
This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food.
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This holiday-ready Hasselback potato gratin recipe delivers all the creamy, cheesy decadence of a classic potato gratin but with infinitely more crispy edges.
Serve With
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
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Simple Grilled Asparagus
Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.
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Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
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Asparagus Wrapped in Prosciutto With Lemon Recipe | Grilling
I don't feel the need to gussy up asparagus on the grill; just a little olive oil, salt, and pepper is all you need to make them delicious. But every once in a while, I have the desire to go...
Spring Salad!
Spring Salad - just a really great, elegant salad using spring vegetables: asparagus, snow peas, peas with baby cos lettuce and goats cheese.
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Lemony Pasta With Asparagus and Bacon
A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.