

Rosemary potato gratin is a rich, creamy, cheesy potato gratin enhanced with fresh rosemary and lemon zest and baked to a golden brown.

How to make the seafood with leek gratin with the thermomix in 5 minutes ? An unmissable thermomix recipe with 8 ingredients, in 9 steps

Bacon and Beer Cheese Brussels Sprout Gratin I judged a beer competition last year with the primary assignment of the IPA category.

This Vegan Potatoes Au Gratin is a French classic that no one can resist! You will want to have it on your dining table on a regular basis!

The mesmerizing Creamy Chicken Potato Gratin is a French Pie recipe made with Boneless Chicken, potato strips, cheese and creamy white homemade sauce.

Gratin Dauphinois is a classic French potato side dish that is incredibly easy to make.

Creamed Spinach Gratin is an easy yet elegant side dish to make whenever you are in pressed for time.

Picture tender chicken and earthy shiitake mushrooms, surrounded by a sage-infused, bubbling crushed tomato sauce.

Savory root vegetable gratin with a garlic and herb infused cream and a roasted hazelnut and parmesan breadcrumb topping!

This potato leek au gratin is a simple dish with leeks sauteed in butter, three kinds of cheese.

If you are trying to use tofu but don’t know how, here is the perfect recipe for you! I shared one of my tofu recipes, Tofu Salad with Avocado & Tomato, on the previous post but I just want to let you know there are so many more tofu recipes you can.

Simple, cheesy dauphinoise potatoes are thin-sliced potatoes layered with cream, butter, and cheese that make the most delicious side dish! This easy potato dish is so elegant and beautiful, it almost looks too good to eat!

Delicious, easy-to-make leftover ham recipes are a perfect way to use up any baked ham to make wonderfully satisfying meals! Start with a great oven-baked ham for your holiday meal and then be sure to save every bit of that delicious ham meat for some.

Beef Tenderloin with Mustard Brown Sugar Glaze Smashed Potato Gratin Steamed Asparagus Perfect menu for a special .
I’m “going green” in March because it’s just the thing to do and also because I am a judge for an international St.