

This goes together quickly with canned pumpkin or fresh pumpkin that has been roasted and cooled (or frozen).

20 minutes of prep then 15 minutes in the oven to finish makes this an easy week-night (or any night) dinner.

I used a yellow squash, 2 yellow tomatoes (Lemon Boy) and an orange pepper for this gratin.

Spaghetti Squash Gratin is a quick and easy way to finish up the rest of a large spaghetti squash.

This is what my counter looks like every few days.

Are you into decorating? I've been listening to internet radio and one of the ads is promoting buying stuff for your house, basically saying that winter is a good time to do some decorating, tarting things up a bit and all that.

Swiss broccoli gratin is a touch healthier way to eat a bunch of good Swiss cheese.

Chunks of pineapple are married with shredded cheddar and a crunchy buttery cracker topping in Gluten Free Pineapple Au Gratin.

This eggplant gratin recipe combines eggplant slices with a creamy, cheesy sauce as well as a tomato or marinara sauce.

Au gratin is one of many fancy-sounding French culinary terms to enter English during the 19th century.

Thick and creamy with a hint of nutmeg, this recipe hits the spot every time.

Potatoes Au Gratin is a rich, creamy casserole of thinly sliced potatoes layered with cream, grated cheese and herbs with a crisp, crunchy topping.

A side dish of sliced potatoes, cream, garlic and fresh herbs, this Goat Cheese Potatoes au Gratin is the ultimate comfort food.

A low-fat, low-calorie recipe for creamy artichoke-ricotta gratin that is simple and easy to assemble and can be served as an entree or a side dish.