END OF SUMMER VEGETABLE GRATIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
- Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
- Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
- Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
- Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
- Garnish with the basil and serve with crusty bread.
VEGETABLES AU GRATIN
This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.
Provided by Minxkat1
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
GARDEN VEGETABLE GRATIN
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
- Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
- Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
- Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
VEGETABLE GRATIN
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
- Preheat the oven to 450 degrees F.
- Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
- In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
- In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
- In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
- Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.
VEGETARIAN POTATO AU GRATIN
Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey crumb topping and hands-free bake time at the end of a long day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557 calories, Fat 25g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 749mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 7g fiber), Protein 27g protein.
VEGGIE GRATIN
Easy and ideal for toddler lunch or dinner.
Provided by Dara313
Time 50m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Peel the potatoes and slice them in thin slices. Then boil the potatoes in hot salted water for 10 minutes. Add the frozen cauliflower and other vegietables and boil for 10 more minutes.
- Meanwhile whisj the eggs with the milk in a bowl. Put olivi oil in a baking tray. Pour all the vegietables. Pour the grated cheese evenly on them. Pour the egg-milk mixture on top.
- Heat the oven to 200 g C with fan and bake for 20 mins. Enjoy!
EASY ROOT VEGETABLE GRATIN
This is a great fall recipe.
Provided by Dave
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
- Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
- Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g
WINTER VEGETABLE GRATIN
You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs
Provided by Frank Tiu
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
- Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
- While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
- Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
- Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
- Pour the béchamel sauce evenly over the vegetables.
- Top the Brussels sprouts with the Gruyère cheese and bacon bits.
- Top the corn with the cheddar cheese.
- Top the cauliflower with the Parmesan cheese.
- Sprinkle the bread crumbs evenly over the vegetables.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
ROOT-VEGETABLE GRATIN
This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
- Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
- Remove baking dish from oven and let gratin stand 30 minutes before serving.
CHEF JOHN'S ROOT VEGETABLE GRATIN
I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Provided by Chef John
Categories Side Dish Vegetables
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
- Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
- Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
- Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
- Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
- Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
- Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
- Remove from the oven and let rest for 20 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g
SUMMER VEGETABLE GRATIN
While this recipe calls for summer vegetables, my brother and SIL prepared it for Christmas dinner 2009 and I loved it. Good as a vegetarian main dish or a side. It's not quite the same as other vegetable gratins already on RecipeZaar. Personally, I would make this with less olive oil, the amount of which I specified in the ingredients, but you can use the original amount if you prefer (just convert teaspoons to tablespoons). This can also be made ahead after assembly and before baking. Just pre-heat the oven. Try to buy the zucchini and squash of roughly the same diameter. I might serve this with bread to soak up the juices. To make this vegan, omit the parmesan cheese. They found this recipe on America's TV test kitchen.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to upper-middle position and heat oven to 400 degree. Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside.
- Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl. Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible.
- Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second doube layer paper towels on top of tomatoes and press firmly to dry.
- Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set aside.
- Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl. In large bowl, toss zucchini and squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions, Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40-45 minutes.
- Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds). You should have about 1 cup crumbs. Combine bread crumbs, remaining teaspoon oil, parmesan and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread crumb mixture evenly on top of tomatoes. Bake until bubbling and cheese is lightly browned, 5-10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
VEGETABLE GRATIN
Provided by Molly O'Neill
Categories dinner, one pot, side dish
Time 2h
Yield Four to six servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Lightly cover the eggplant and squash slices with the salt and set aside for 30 minutes. Rinse the slices under cold running water and pat them dry.
- Put the carrots, onion and garlic in a large skillet with a heavy bottom. Dissolve the tomato paste in the white wine and pour it over the carrots. Stir to combine.
- Arrange the eggplant, tomato, yellow pepper, fennel, squash and red pepper, in that order, in alternating rows on top of the carrot mixture. The sliced vegetables should be loosely packed. Sprinkle the thyme over the gratin and season with the black pepper. Drizzle with the olive oil, cover the pan with foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 30 minutes.
- Garnish with the parsley.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 8 grams
WINTER VEGETABLE GRATIN RECIPE BY TASTY
Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese
Provided by Kroger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
- Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
- Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
- Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
- Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
- Remove the gratin from the oven and top with the Gruyère cheese.
- Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
- Before serving, sprinkle with the remaining ½ teaspoon of thyme.
- Enjoy!
More about "veggie gratin recipes"
VEGETABLE AU GRATIN - CREAMY BAKED VEGETABLES - MY …
From myfoodstory.com
5/5 (3)Total Time 50 minsCategory Main Course, Side DishesCalories 396 per serving
- Add potatoes to 2 1/2 cups of boiling water and boil for 3 minutes in a medium sized pot. To the same pot add carrots and cook for 3 more minutes. Next add cauliflower and beans and boil for another 3 minutes. Finally, add the green peas, cook for a minutes and drain all the vegetables. Set aside.
- Melt the butter in a heavy bottomed saucepan over medium heat. Add the garlic and onions and sauté for 2 minutes. Add the flour and whisk into the butter. Cook for 2 minutes till the flour is cooked and smells slightly nutty.
VEGGIE GRATIN - TONY'S MEATS & MARKET
From tonysmarket.com
VEGAN POTATOES AU GRATIN RECIPE • VEGGIE SOCIETY
From veggiesociety.com
THE 13 BEST GRATIN RECIPES
From thespruceeats.com
ORZO & VEGGIE GRATIN | ARCTIC GARDENS
From arcticgardens.ca
BROCCOLI CAULIFLOWER BRUSSELS SPROUT GRATIN - PEAS AND …
From peasandcrayons.com
RECIPE: SUMMER VEGETABLE GRATIN | KITCHN
From thekitchn.com
MIXED VEGETABLE GRATIN | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
10 VEGAN GRATIN RECIPES THAT MAKE A HEARTY DINNER
From onegreenplanet.org
RAINBOW VEGETABLE GRATIN RECIPE | FOOD & WINE
From foodandwine.com
ROOT VEGETABLE GRATIN RECIPE - BBC FOOD
From bbc.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
AU GRATIN VEGETABLES - BEST SIDE DISHES
From bestsidedishes.com
WINTER VEGETABLE GRATIN - OLIVE TREE KITCHEN
From olivetreekitchen.com
FOUR DELICIOUS VEGETABLE GRATIN RECIPES - COOKTHESTORY
From cookthestory.com
BEST END OF SUMMER VEGETABLE GRATIN RECIPES | FOOD NETWORK …
From foodnetwork.ca
11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE - BON APPéTIT
From bonappetit.com
20 GRATIN RECIPES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
CHEESY ROOT VEGETABLE GRATIN - GOODCOOK
From goodcook.com
THE BEST VEGETABLE GRATIN RECIPE - ON SUTTON PLACE
From onsuttonplace.com
SUMMER VEGGIE GRATIN | 12 TOMATOES
From 12tomatoes.com
CHEESY ROOT VEGETABLE GRATIN WITH PARM & GRUYERE
From gooddishtv.com
FRENCH GREEN VEGETABLE AU GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPIRALIZED WINTER VEGGIE GRATIN - SKINNYTASTE
From skinnytaste.com
68 VEGETABLE CASSEROLES THE WHOLE FAMILY WILL LOVE
From southernliving.com
VEGETABLE GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGETABLE CRISPY GRATIN | ARCTIC GARDENS
From arcticgardens.ca
HEALTHY GRATIN RECIPES | EATINGWELL
From eatingwell.com
VEGETABLE AU GRATIN| BAKED VEGETABLES - KEENCUISINIER
From keencuisinier.com
THOMAS KELLER'S SUMMER VEGETABLE GRATIN
From shescookin.com
HOW TO MAKE GRATIN WITH LEFTOVER VEGETABLES | MYRECIPES
From myrecipes.com
RAINBOW VEGGIE GRATIN – AT HOME WITH SHAY – GLUTEN FREE
From athomewithshay.com
30 GRATIN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
8 AMAZING VEGETABLE GRATIN RECIPES | COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love