3,865 gratin recipes

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

Zucchini halves loaded with a savory ground beef, rice, and fresh dill filling, smothered in spaghetti sauce and Parmesan breadcrumbs. A hearty Italian-style dinner that feeds a crowd.

Alligator Sausage & Crawfish Casserole: a one-pan Louisiana feast with crumbled gator sausage, smoked sausage, crawfish tails, and converted rice baked in tomatoes and creole seasoning.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.

Try this tasty dish made with bread flour and cheddar cheese that will have your kids begging for more!

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

Do you have company over tonight? Well relax and try this simple and delicious casserole recipe that will satisfy everyone's appetite.

Whole wheat milk bread: a soft, slightly sweet sandwich loaf made with milk, oil, and a mix of whole wheat and bread flour. Makes 6 small loaves. Freezes beautifully.

Browned chicken pieces simmer atop rice, mushrooms, and carrots in one skillet for a complete dinner with zero side dishes needed. Ready in an hour with minimal cleanup.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Roast rack of lamb under a crisp mustard-and-herb breadcrumb crust of parsley, rosemary and garlic. An elegant medium-rare centerpiece that looks impressive but comes together simply.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Traditional Greek chicken pilaf from the Epirus region. Bone-in chicken sautéed in butter with onion, simmered with cinnamon and tomato sauce, then finished with rice that absorbs every drop of flavor.